Ingredients:

  • 2-4 Chicken Hindquarters (approx. 500g - 1kg / 1-2 lbs total weight)
  • 2 tablespoons Olive Oil (30 ml)
  • 2 cloves Garlic, minced (about 2 tsp)
  • 1 tablespoon Fresh Rosemary, chopped (or 1 teaspoon dried) (15 ml fresh, 5 ml dried)
  • 1 tablespoon Fresh Thyme, chopped (or 1 teaspoon dried) (15 ml fresh, 5 ml dried)
  • 1 teaspoon Paprika (5 ml)
  • 1/2 teaspoon Garlic Powder (2.5 ml)
  • 1/2 teaspoon Onion Powder (2.5 ml)
  • 1/2 teaspoon Salt (2.5 ml)
  • 1/4 teaspoon Black Pepper (1.25 ml)
  • 1 Lemon, quartered

Instructions:

  1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
  2. Pat the chicken hindquarters dry with paper towels.
  3. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, paprika, garlic powder, onion powder, salt, and pepper.
  4. Generously rub the garlic herb mixture all over the chicken hindquarters, ensuring they are evenly coated.
  5. Place the chicken in the baking dish or roasting pan, skin-side up. Tuck the lemon quarters around the chicken.
  6. Bake for 45-55 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 74°C / 165°F when measured with a meat thermometer in the thickest part of the thigh (without touching bone).
  7. Remove from oven and let rest for 10 minutes before serving.