A fulfilling dinner for two, Maple Roasted Chicken Quarters with roasted vegetables underneath is simple yet packed with flavor. Ready in 75 minutes.
For the longest time when someone asked what my favorite food was, I didn’t have an answer. Sure, I love some foods more than others, but nothing stood out as number one. Was it ice cream? Chocolate chip cookies? Shrimp? Clams? Then I started thinking about what I would eat as my last supper and still didn’t have an answer. It wasn’t until I was eating this Maple Roasted Chicken Quarter recipe for the third time in one month when I finally realized what my last supper would be – crispy chicken skin with roasted vegetables underneath. I’ve always jokingly said that someone should just serve up a plate of crispy chicken skin at a restaurant for my entree. The chicken meat itself I can take it or leave it, but since I wouldn’t want to waste the meat, it must be dark meat; I don’t like eating roasted chicken breast. The roasted vegetables underneath – carrot, potato, onion, and garlic – tie everything together with a built-in side dish for a fulfilling dinner for two. I don’t have a date for this upcoming Valentine’s Day, but if I did, I would tell him let’s stay home and make this roasted maple chicken dinner together.