Garlic and Rosemary Slow-Roasted Quarters

This Dinner was Delicious!! And actually very simple.

What you'll need...

4 quarter chicken legs

Garlic Cloves

Fresh Rosemary

Yukon Gold potatoes

Asparagus

Olive Oil

2 ziploc bags

How much Garlic and Rosemary you use will depend on how strong you would like the flavor. Seperate the skin from the meat. No knife is neccesary, you can use your finger. Shove two cloves of fresh garlic and one sprig of rosemary under the skin, then repeat for each piece of chicken. Place a tsp of Olive oil under the skin and give the quarter a nice little massage with the olive oil. Place two quarter legs in one ziploc bag, fold the bag over, and release excess air, seal and place in a baking dish, just incase it leaks. Marinate the chicken overnight.

Heat oven to 200 degrees. Place the chicken on a roasting rack. Do not remove the rosemary. Roast for 4 hours. Bast the chicken with the drippings or butter. Turn up the oven to 275 degrees and cook for additional hour. Skin should brown nicely and be nice and crisp.

Peel and cut the potatoes into quarters. Place them in cold water and Boil for 5 minutes. You do not want to cook them through. You only want the outside of the potatoes soft enough to score with a fork. Score each potato and place in a casserole dish. Next, you need to collect the drippings from the chicken. Use a spoon and drizzle the drippings over the potatoes, generously. Place in a pre-heated oven at 375 degrees and bake for an hour, or more. You want them to be golden brown and crispy. The scoring helps to absorb the flavor from the drippings.

Now enjoy!