Oven Roasted Chicken Leg Quarters

I made chicken leg quarters tonight just how my mom always tells me-- and they came out fantastically!  The best part about getting this type of chicken is that its CHEAP; two legs cost us under $2 (from Whole Foods, with skin on)! There are multiple flavors you can make your chicken leg quarters (BBQ, Buffalo, etc) but tonight I just went with a traditional flavoring. Here's how we make them:

Ingredients:

Chicken Leg Quarters, washed and dried
Italian Salad Dressing
Olive Oil Bertolli Extra Virgin Olive Oil, 51-Ounce Bottle
Garlic Pepper Simply Organic Garlic Pepper Certified Organic, 3.73 Ounce Containers (Pack of 3)
Lawrys Seasoning Salt Lawry's Seasoned Salt, 16 oz * Economy Size

Process:

Preheat your oven to 350 and make sure it is completely preheated before putting food into it. Take your washed chicken and place it into a glass cooking dish that has a small amount of olive oil in it. Gently pull the skin away from the chicken (do not rip it off!!! just gently pull it so there is space between the chicken and the skin). Drizzle italian dressing and crack garlic pepper into the space you have just created. Then, drizzle olive oil and italian dressing over the top of the chicken (on top of the skin). Finally, sprinkle lawry's seasoning salt and garlic pepper over the top of the pieces of chicken. Put the chicken in the oven for approx 1 hour at 350 and up the heat to 375 for the last 10 minutes. Flip twice while cooking. Finally, before you take the chicken out of the oven, broil the skin for about 1-2 minutes so it starts to get a little crispy, YUM! Let the chicken sit for 5-10 minutes before cutting.

Our Prep:

Tonight we served the chicken with bow tie pasta with pesto basil sauce and shredded cheddar cheese on it and peas (Rob had salad since he loathes peas). But--- its chicken--- serve it with whatever you want and enjoy it!