This recipe is one of my most economical yet tasty presentations.  Chicken leg
quarters are usually very inexpensive and are often even found on sale at most
grocery stores.  Chicken leg quarters come in one piece and are comprised of
both the drum stick and thigh sections of the chicken.  They are usually L-shaped
and it is best to store them in packages of four to six pieces.  Can then be
frozen for later cooking.  Two or three dollars can usually treat three or four
persons with a great home cooked meal.  This recipe is also very easy to prepare.
Try this one soon on a cozy Sunday winter afternoon.  Especially great served
covered with the gravy recipe found in this book!  Fit for a king.

1 package of four chicken leg quarters (thawed)
Onion powder, Lawry’s brand “Seasoned Salt”, and black pepper
A roasting pan with slightly elevated cooking rack suitable to fit four chicken quarters
2 medium sized potatoes peeled, rinsed, and halved

Rinse your four chicken leg quarters well.  Pull off all excess clumps of fat
with your fingers.  Preheat your oven to 350 degrees for 5 mins.

Sprinkle both sides of each chicken leg quarter with the onion powder, Lawry’s
brand “Seasoned Salt”, and black pepper.  Don’t be too timid with the onion powder.
Then place each chicken leg quarter in your clean roasting pan on top of its slightly
elevated rack (skin side up).  (If you don’t have a roasting pan with separate
elevated rack and a lid, invest in one!)  Make sure the chicken leg quarters do not
overlap each other on the rack.  Place the four potato halves around the edges in the
pan with the chicken.  Cover the roasting pan and bake at  350 degrees for one hour.
After one hour has elapsed, remove the roasting pan from the oven carefully, uncover,
and baste the TOP of each piece of chicken with the juices from the bottom of the
pan.  Don’t forget to baste the potatoes too.  Use a suction-type roasting baster to
do this which can be found in any grocery store for a couple dollars.  Then turn the
oven heat up to the broil setting (or all the way up) and put the roasting pan back
in to the oven with the lid OFF.  Bake for an additional 10 mins. with the lid OFF
until chicken is deeply browned or crisped the way you like it.  DO NOT COOK MORE
THAN 15 MINS. OR IT WILL SMOKE.  When done turn the heat off immediately and remove
roasting pan from the oven.  Remove the chicken to a serving plate at once.  Remove
the elevated rack from the pan and proceed to make the gravy recipe found in this book
if desired.  Supreme when covered with gravy!  Serve and enjoy.  This recipe is quick
to be your favorite.  Simple, easy, inexpensive, and fit for a king.