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Savory Roasted Chicken – Supper for a Steal

Fall off the Bone Chicken - Supper for a Steal

When it comes to chicken I’m not picky I like dark or light meat. When leg quarters are on sale for only $.99/lb they are hard for me to pass up. I adapted this recipe slightly from Cristina Ferrara’s Big Bowl of Love and oh my gosh is it good. I have tried plenty of other recipes touting the best chicken ever, but this is the closest I’ve come so far. The sauce is herby with a slight hint of mustard. I ended up drizzling the sauce all over the rice I served with the chicken. It was that good.

Do yourself a favor and double or triple the recipe. The leftover chicken freezes great and can be used in anything from soups and salads to enchiladas. The Chicken Pesto on Ciabatta recipe I will be posting later this week uses leftover rotisserie style chicken. This Savory Roasted Chicken would be the perfect thing.

5.0 from 1 reviews
Savory Roasted Chicken
Prep time
Cook time
Total time
Recipe type: Main – Poultry
Serves: 6-8
  • 4-6 chicken leg quarters
  • ⅓ cup Dijon mustard
  • Juice of a lemon
  • ⅓ cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons rosemary
  • 1 teaspoon fennel seeds
  • Salt and pepper
  • 1 ½ cups chicken stock
  1. Place chicken pieces in large greased baking dish. Preheat oven to 350 degrees.
  2. In a bowl combine mustard, lemon juice, soy sauce, and olive oil. Pour over chicken, turning to coat.
  3. Sprinkle with rosemary, fennel, salt and pepper.
  4. Cover with aluminum foil and bake for 45 minutes. Remove foil, add chicken stock and continue to bake for 60 minutes. Baste with cooking liquid every 15-20 minutes until golden brown.


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