Roasted Chicken Quarters

Servings: 6


  • 6 Chicken Quarters
  • 1 TBSP Kosher Salt 
  •  2 TBSP Steak It Easy 
  • 1 TBSP Worcestershire Sauce
  • ¼ Cup Apple Cider Vinegar 
  • ½ Cup Vegetable Oil 
Roasted Chicken Quarters

Notes* Serve chicken over Roasted Broccoli


Step 1:

Pat chicken quarters dry. Season both sides with 1 TBSP Kosher salt. Let sit for at least ten minutes
Step 2:

In a small bowl, add Steak It Easy Seasoning Blend, Worcestershire, vinegar and oil and stir vigorously. 
Step 3:

Place chicken in large ziploc bag with marinade. Flatten out to ensure marinade covers all surfaces of chicken. Refrigerate for at least 4 hours or up to 24 hours. 
Step 4:

To cook, preheat oven to 450 degrees.
Step 5:

Place the quarters on a sheet pan with a fitted cooling rack.

Step 6:

Place sheet pan on top rack and roast for 20 minutes skin side up. Reduce heat to 400 and flip over.

Step 7:

Cook for an additional 15-20 minutes or until internal temperature is 165 degrees F. 
Step 8:

If cooking broccoli, place sheet pan in oven at this time and place on bottom rack.
Step 9:

Remove broccoli from oven when just tender and slightly brown in some areas (about 15-18 minutes).
Step 10:

Optional: Flip chicken back to skin-side up and broil for 3-4 minutes or until skin crisps to a golden brown.
Step 11:

Remove from oven and serve over Roasted Broccoli.