A farmer wanting to kill a chicken for dinner has to move faster than a speeding pullet

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Budgets are tight after Christmas.  Meat is expensive.  Then, chicken leg quarters go on sale.  Chicken leg quarters on sale are a huge win.  First, $0.77 a lb!  Second, bones for bone broth!  I’ll generally buy two huge packages.  One, to just roast for chicken nuggets or shredded chicken to have on hand for everything.  The other is dedicated to Garlic Roasted Chicken Leg Quarters.

The recipe comes from Southern Food division of about.com.  Let me add a special thank you to the recipe author, Diane Rattray, for a fantastic way to have chicken leg quarters!  Not only is it super fantastic, but it also uses broth, which to me, of course, means bone broth! Talk about adding some extra goodness!  Plus, it only takes about 2 minutes to prepare before it is in the oven.  I can usually beat the oven warming up in preparing it.

Here’s how I very minimally adapted Ms. Rattray’s recipe:

Garlic Roasted Chicken Leg Quarters

2 tsp minced garlic

1 tsp dried oregano

1/2 tsp salt

1 tsp chili powder

1/4 tsp cumin

dash freshly ground black pepper

2 Tblp warmed coconut oil

4 chicken leg quarters

1/2 cup bone broth

Directions:

1. Preheat oven to 425 degrees

2. Combine minced garlic, oregano, salt, chili powder, cumin and black pepper.  Add coconut oil and mash well with fork.

3. Arrange chicken in 9×12 dish.  Pat garlic mixture over each leg.  Pour broth in dish.

4. Bake uncovered in oven for 40-50 minutes or until juices clear.

Enjoy!

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