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Roast Thyme Chicken Quarters with Gremolata

December 16, 2014
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This is a traditional chicken dinner with a kick- I topped the roasted chicken quarters with a delicious mixture of lemon zest, cheese, parsley and olive oil…. so good and decadent. I served the chicken with roasted broccoli and potatoes!

  • 4 chicken quarters
  • Salt
  • Pepper

Compound Butter

  • ½ stick butter, room temperature
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Extra virgin olive oil
  • 2 medium yellow onions, sliced

Mix the butter, thyme, salt and pepper in a small bowl. Loosen the chicken skin with fingers and add half of the butter inside the skin of all four pieces and the other half on top. Drizzle a bit of olive oil on top and sprinkle some salt and pepper. Marinate for 2 to 3 hours.

Heat a large frying pan. Brown the chicken pieces skin side down on medium high heat for 3 to 4 minutes.  Take out and place into a baking pan on top a layer of sliced onions. Roast for 30 to 40 minutes, depending on the size of the leg quarters. Take out and let them sit for 10 minutes. Keep the onions for later.

Gremolata

  • ½ cup parsley, chopped
  • 1/3 cup Parmigiano Reggiano cheese, grated
  • Zest of one lemon
  • ¼ to 1/3 cup extra virgin olive oil

Mix all the ingredients together.

Serve chicken with a spoon of the gremolata on top and some onions on the side.

 

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