I tend to use it a lot when I’m cooking for myself and not for Lord Byron’s Kitchen. By the way, the liquid smoke can be optional if you don’t want to buy a bottle of it just for one recipe. The flavour of this chicken is absolutely delicious! I love the deep, woodsy taste of the oregano, and the intense smokey flavour from the smoked paprika and the liquid smoke. This measurements for this recipe are in the recipe card below, and you won’t need one of those old-fashioned enamel roasting pans. I’m not going to do that to you, Dear Reader. Of course, she was never one to write out recipes with exact measurements, so oftentimes, it was a little bit of this and a little bit of that. I’ve tried to get the sauce recipe just right, but it’s never quite like my mom used to make. The chicken was falling of the bone and it was so flavourful! It was my favourite way to eat chicken. She would pour this mixture over the chicken – in that same roasting pan – and toss it in the oven.
She would prepare the chicken quarters in the same fashion, but she would whisk together a sauce that consisted of ketchup, onion, Worcestershire, soy sauce, seasonings, etc. My favourite recipe was her homemade barbecue sauce recipe. It was simple, but it was always so good with her homemade chicken gravy, mashed potatoes, and peas. She’s roughly chop up an onion, add a little bit of salt and pepper and roast the chicken until ready to serve. My mom used to pile a bunch of the chicken quarters into one of those old-fashioned enamel roasting pans. I grew up in a home where chicken quarters were a main that was served at least once per week.
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