Italian Seasoned Chicken Recipe

One of the tastiest chicken experiments I have ever tried.. and no, it wasn’t just pouring Italian Salad Dressing on chicken.  Even if you are a College or University student, I promise- it won’t take long to prepare and it will taste delicious and the leftovers will taste even better!



(Makes 4 servings)

4 Chicken Leg Quarters

(Or as written on QC packaging –  “Back attached”)

4-5 Cloves of Garlic, Diced

2-3 Tablespoons of Butter

1/2 Tbsp Paprika

1 Small onion, diced or sliced

Cayenne and/or Chipotle Pepper

Italian Seasoning or

Oregano, Thyme, Rosemary, Red Pepper Flakes

Lemon Pepper Seasoning or Lemon Juice

2 Tbsp Olive Oil

Salt and Pepper to taste

Any combination of seasoning you enjoy will work- but this is delicious.

*To those who don’t enjoy spice, refrain from using too much paprika, cayenne/chipotle and Red Pepper Flakes*


Preheat your oven to 375 degrees.

If you have time to have the following all marinate- do so.  If like me, you don’t have the time luxury, I promise it still turns out amazingly well without the time investment.

Pat your chicken dry.   Sprinkle with salt and pepper.  Everywhere I have looked says to remove the skin but I absolutely love it- it’s up to you if you want to keep it on or not.  You can either sprinkle each spice one at a time on each piece of chicken or you can make a rub out of all of the spices mixed together in a bowl with some olive oil.


If you kept the skin on, you can use it as a pocket and put the rub inside of the chicken.

I was honestly a bit too lazy to do that, so I just sprinkled my spices on top of the chicken, and set it aside.

Dice your garlic, slice your onion and place it in a pan over medium heat.  After a couple of minutes, place the chicken in the pan.

Once you see juices collect, place everything in the pot, sprinkle some olive oil on top of the chicken.  Take the butter and place a few pieces on each piece of chicken and in the center of the pan. Place it in the preheated oven.

Cook it until the juices run clear, or a thermometer reads between 165 and 175 degrees.


Prepare a side dish.  I made rice and peas. You can take the juices from the chicken as a topping for the chicken or keep it to make a good gravy or sauce. For the leftovers, you can add the rice, peas or whatever side dish you made to the pot you used for the chicken.  Keep it refrigerated and I promise you, the next morning, you will have a great meal ready for lunch.  The fact that all of it had time to marinate made it taste insanely amazing.




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