Roasted Lemon Chicken Quarters
Wild Rice and Creamed Spinach
Ingredients
- 6 bone-in, skin-on chicken leg quarters (or use 2 lb bone-in chicken breasts)
- 2 Tbsp olive oil
- 1 Tbsp chopped fresh thyme
- 1 Tbsp lemon zest
- ¼ tsp cayenne pepper
- 4 cloves garlic, minced
- 3 lemons, halved
- 10 sprigs fresh thyme
Instructions
- Preheat oven to 400°F. Place chicken quarters on a large rimmed baking sheet; run fingers under chicken skin to loosen skin from flesh.
- Stir together oil, thyme, lemon zest, cayenne, and garlic in a small bowl. Rub mixture under chicken skin.
- Arrange lemons, cut side up, around chicken; sprinkle with thyme sprigs.
- Bake 45 minutes to 1 hour or until chicken is done and skin is crispy. Squeeze roasted lemons over chicken.
Side Dish Ingredients
- 1½ cups wild rice
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 3 (10-oz) pkg baby spinach
- ½ (8-oz) block cream cheese, softened and cut into pieces
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, sauté garlic in hot oil in a large nonstick skillet over medium heat 1 minute or until tender.
- Add spinach, in batches, and cook 5 minutes or until wilted.
- Add cream cheese, lemon juice, salt, and pepper to skillet; cook, stirring, until smooth and creamy.
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