Rosemary Lemon Roasted Free Range Chicken Quarters


2 free range chicken quarters, skin-on 2tablespoons Olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chicken bouillon 1tablespoon fresh Rosemary
5 garlic cloves, minced
1tablespoon E.V.O.O.
1yellow Onion, large, pealed and cut into 1-inch chunks
2 tablespoons butter, melted
1 Meyer Lemon, juiced


Preheat oven to 400°F.In a small roasting pan or other metal baking dish Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout pan.Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.Arrange in roasting pan, drizzle chicken with melted butter. Then squeeze the lemon atop all.Roast uncovered for 35-40 minutes at 400°F.Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.Remove from oven and allow to rest for 10 minutes before serving.