In France they have a beautiful way of roasting meats, it imparts bold flavors, subtle layers, and fragrant aromas. This dish encompasses all of the above. Combining the subtle hint of orange and the bold aroma of rosemary, this dish will instantly become a comfort classic.
Full time: 2 hours
You will need:
4 chicken leg quarters
1 medium onion, diced large
2-3 sprigs of fresh rosemary
1/4 cup fresh orange juice
1/4 cup olive oil
1/2 tbsp minced garlic
2 tsp salt
1 tsp ground black pepper
1 tsp ground sage
Let us begin:
Preheat your oven to 450'
In a small bowl mix together 3 tbsp olive oil, sage, 1 1/2 tsp salt, pepper, and approximately 1 1/2 sprig of rosemary leaves, it should form a nice paste.
Add in half of the orange juice, stir well and set aside.
In the bottom of your dutch oven place the onion pieces and sprinkle across the remaining olive oil.
Dust across remaining salt. Set aside for a moment.
Lay your chicken quarters out and pat them dry.
Now comes the fun, but slightly messy part. Using your hands slather the herbed oil mixture across and under each chicken quarter. Making sure to get all the surface nice and seasoned.
Set seasoned chicken on top if the onion layer.
Slice your orange into rounds, roughly5-6 rounds.
Lay rounds across the top of the chicken.
Top with remaining rosemary spring.
Pour in remaining orange juice.
Roast in oven for 20 minutes. Baste.
Lower heat to 325' and cook until internal temperature reaches 175-180, roughly 35-40 minutes.
Make sure to baste at least once midway thru.
Raise heat to 400' and cook until internal temperature reaches 185' make sure to baste one last time.
Remove from oven and let rest for 10 minutes prior to serving.
Serve and enjoy!