"Chipper" Chicken

Chicken leg quarters are usually a cheap option at the store, but this week at 79 cents a pound, I couldn't resist the thrifty choice. These work well on the grill, but not willing to brave the cold, I chose a roasted option, which is much more seasonally appropriate. This is a simple preparation that is very flavorful and a "set and forget" kind of deal. I put some olive oil in the bottom of the baking dish, add the chicken (as is, unless you want to take the skin off, but that would be a shame to lose the flavor and moistness in the finished product), then add red bliss potatoes cut into good one/two bite pieces, 3-4 peeled garlic cloves- left whole or just cut in half (you want the big pieces because they turn into sweet goodness), and half a large onion or one small one, chopped into large pieces. Then drizzle everything with some more olive oil, salt, and add some herbs to suit your taste- I like Herbs de Provence, but was out of them, so I did some thyme and a garlic/herb Ms. Dash mix and some smoke paprika, which adds nice color and a hint of smokey flavor. Cook uncovered at 350 for about an hour or till the chicken is cooked through. I usually stir the potatoes once as well to make sure they cook evenly. This particular evening I also made some creamed spinach as a side. You could just put some more vegetables in the dish that can take the roasting, like carrots and it's all done in one!

BTW- "Chipper Chicken" is from Martin Short and Steve Martin in Father of the Bride