- Four chicken leg quarters
- Carrots, peeled and quartered lengthwise
- 2 heads garlic, left unpeeled and halved crosswise
- (1 1/2 cups) Olive Oil
- Fresh sprigs of thyme OR oregano
- Sea Salt (to taste)
- Black Pepper (to taste)
- Juice of 2 lemons
Heat oven to 325 degrees.
Season the chicken leg quarters with salt and pepper then, snugly arrange the chicken leg quarters and garlic heads in a shallow baking dish.
Place the carrots and herb sprigs (if available and using) in a single layer atop the chicken leg quarters and garlic.
Pour the olive oil over the chicken leg quarters, garlic heads and carrots. The chicken leg quarters should be submerged – but not covered – by the olive oil. If you need more than 1 ½ cups to accomplish this, do not hesitate to add more olive oil!
Drizzle the juice of two lemons over the entire dish.
Season again with salt and pepper.
Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots are nicely caramelized, 55 to 65 minutes.
Serve with over rice (or steamed cauliflower rice) or with potatoes (roasted or mashed). The leftover garlicky chicken oil crusty French bread.