Description
A foolproof recipe for crispy-skinned, juicy chicken hindquarters seasoned with a perfect blend of garlic, herbs, and smoked paprika.
Ingredients
4 chicken hindquarters (leg and thigh attached)
2 tablespoons extra virgin olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Pat the chicken hindquarters completely dry with paper towels. This is crucial for achieving crispy skin.
Step 3: In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper to create a seasoning paste.
Step 4: Rub the paste all over the chicken, making sure to get under the skin and on the underside of the quarters.
Step 5: Place the chicken on a wire rack set over the baking sheet. Roast in the center of the oven for 45-50 minutes, or until the internal temperature reaches 175°F-185°F (80°C-85°C).
Step 6: Remove from the oven and let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
Notes
For extra crispy skin, leave the chicken uncovered in the fridge for 2 hours before seasoning to dry out the skin.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 1 hindquarter
- Calories: 480 kcal
- Sugar: 0g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 165mg
