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Ingredients:
- Juice of 2 lemons, about 5 to 6 tablespoons
- 1/3 cup extra virgin olive oil or canola oil
- 1 teaspoon dried leaf thyme
- 1 teaspoon dried leaf parsley
- 1 teaspoon Creole seasoning
- 6 cloves garlic, chopped
- 1 chicken, about 3 1/2 to 4 pounds, quartered*
- Fresh ground black pepper
- Salt
Preparation:
Combine the lemon juice, olive oil, herbs, seasoning, and garlic.
Wash chicken and pat dry; sprinkle with salt and pepper. Toss the chicken with the first mixture; arrange in a roasting pan. Bake for about 1 1/2 hours, turning about halfway through. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.
Serves 4.
Here's a quick tutorial from Kyle Phillips on quartering a chicken:
Quartering a Chicken
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