Ingredients:
6 chicken leg quarters (leg and thigh attached), skin on
1/2 cup Two Rivers Extra Virgin Olive Oil
3 garlic cloves, minced
1 1/2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
2 lemons, one cut into wedges and one juiced and zested
Directions:
Preheat the oven to 375°F.
In a large bowl, whisk the olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, and lemon juice until combined. Add the chicken and lemon wedges and turn the pieces to coat well. Cover and marinate, refrigerated, for up to 6 hours. Drain the chicken and lemon wedges. Arrange in a baking dish or large cast-iron skillet, skin side up. (Tuck the lemon wedges between the chicken pieces.)
Roast, uncovered, for 50 to 60 minutes, or until the chicken is browned and cooked through
(175°F on an instant-read thermometer; we like to cook dark meat to a higher temperature than the USDA recommendation of 165°F) and the skin is golden brown and crispy. Let rest for 5 minutes, then transfer to a platter for serving. Garnish with the lemon zest.