Spiced Baked Chicken Quarters

We love chicken in this house and it is a meat which I serve often as it is not only affordable but something which readily adapts itself to different flavours and cooking methods.

Sometimes I stuff it and roast it whole, which is very, very nice.  Not to mention you then have the leftovers to turn into delicious casseroles and lets not forget a tasty soup from the bones.

More often than not though, I like to use pieces, either breasts or leg quarters, sometimes boneless, and at others bone in . . .any way you cut it, chicken is our favourite protein of choice.

Today I chose to use chicken leg quarters, which I rubbed with a spice mix, drizzled with olive oil and then simply roasted in the oven until the skin was nicely crisped, whilst leaving the flesh tender and juicy.  It’s one of the Toddster’s favourite meals, served up with potato of some sort and vegetables.  You can’t go wrong.  Kiddos love this too!  And best of all it’s quick, easy, economical and tasty!

Note:  This recipe is easy to adapt to other flavours.  Wanting a Mexican feel???  Try combining mild chili powder along with the salt, pepper, onion, garlic.  Change out the mustard powder to ground cumin and add some coriander flakes instead of the marjoram.  For an Indian feel, leave out the paprika and herbs and use ground tumeric, ground coriander, ground cumin and ground cardamom along with a touch of cinnamon and cloves.

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