Ingredients
Scale
- 1 whole chicken quartered
- 2 tablespoons butter softened
- 1 tablespoon olive oil
- 1 ½ teaspoons sea salt
- ¾ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon italian seasoning
- 3–4 cloves garlic smashed
- ½ lemon
- ¼ cup chicken broth
Instructions
- Preheat the oven to 425°F.
- Pat the chicken dry and place it in a baking dish or on a sheet pan.
- In a small bowl, mix together the butter and olive oil. Rub it over all sides of the chicken.
- Combine the salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Season the chicken evenly.
- Place the smashed garlic around the chicken and squeeze the lemon over the top. Set the lemon halves in the pan.
- Pour the chicken broth into the bottom of the pan.
- Arrange the chicken skin-side up, leaving space between each piece.
- Roast for 45–55 minutes, or until the skin is golden and the internal temperature near the bone reaches at least 165°F.
- Let the chicken rest for 5–10 minutes. Spoon some of the pan juices over the top before serving.
Notes
For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
Feel free to add your favorite vegetables to the pan for a one-pan meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken quarter
- Calories: 350
- Sugar: 0g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.