Roasted chicken quarters

Served with creamy Dijon sauce.
recipe, chicken, roast, dinner,lunch

Recipe from: 4 April 2016
Preparation time: 15 min
Cooking time: 1h 20 min


  • 3
    chicken quarters thigh with the leg attached
  • sea salt flakes and freshly ground
  • black pepper
  • 1
    finely chopped sage
  • 1
    finely chopped rosemary
  • a drizzle of olive oil
  • SAUCE:
  • 1
    Dijon mustard
  • 1/2
Servings: Change Serving


Preheat the oven to 220°C.

Arrange the chicken quarters in a baking dish, season the quarters well, sprinkle the herbs around (not on) them and drizzle with olive oil.

Bake for 1 hour or until cooked through and golden.

Remove the chicken from the dish and reserve the cooking juices.

Spoon off the fat from the cooking juices (you should have half a cup) and add to a small saucepan along with the cream and Dijon mustard. Simmer over a medium to medium-high heat for a few minutes until thickened and slightly reduced.

Strain the sauce and serve with the chicken.

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Read more on: dinner  |  recipe  |  chicken  |  roast  |  lunch

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