6 chicken quarters
2 large onions thinly sliced
1 granny smith apple thinly sliced
3 cloves of garlic crushed
1 lemon with juice squeezed and lemon cut into quarters
2/3 cup orange juice
2-3 tbs salt
1 tsp pepper
Preheat oven to 400 degrees Fahrenheit.
Wash and pat dry the chicken quarters.
Rub the chicken quarters with garlic and plas in a glass baking dish. You may need 2 baking dishes as chicken quarters tend to be large and take up a lot of space.
Add to the dish sliced onions and apples. The reason you want them sliced thinly is that this means they cook down faster and caramelize, which is especially tasty if you then mix that concoction with roasted fingerling potatoes.
Add the lemon juice to the bottom and lemon quarters and pour the orange juice for the bottom.
Sprinkle everything with salt and pepper.
Roast the chicken at 400 degrees for about an hour. To test if the chicken is done, cut into the part where the thigh meets the drumstick and if you see no pink it’s a pretty good indicator that the chicken is thoroughly cooked. I prefer to cook it slowly at 325 degrees for another 30 minutes because the flavors deepen. Plus, with dark meat, it’s harder to dry it out, and the orange juice keeps is moist and flavors the chicken with a hint of sweetness. Perhaps because it sits in this fruity bath, that it tastes braised to me.
I like to serve this chicken with some fingerling potatoes roasted in olive oil and sea salt. I’ve tried adding herbs and garlic to it, but somehow the simple sweetness of fingerlings just stands better on its own, so I’ve been making it so for a while.