There are few things as cheap as chicken leg quarters in the butcher or meat department. At my local grocery, Save A Lot, the butcher has quarters pre-seasoned for $1.49 a pound! Yeah! Awesome! I did ask him what they season with, so I listed that in the recipe below. I do not have the exact amounts of each, but you can experiment. The key, really, is to let that chicken marinate overnight. Let those flavors really get into the chicken.

As for the mac salad, this is my recipe. I tend to like a fairly dry salad. I also love tomato, so you will find it a bit different that some, but very summery and very tasty. If you like it wetter, add more mayo. You won’t offend me!

Oven Roasted Chicken Quarters:

4 quarters, pre-seasoned (if your grocer has the option) – $4.54
Seasoning (if you have to season yourself, this is the suggestion from my butcher):
Fresh Ground Pepper – pantry
Garlic powder – pantry
Sea Salt – pantry
Paprika – pantry
Lime Juice

Mix seasonings together. Place legs in large ziplock with seasoning mixture and shake, making sure chicken is well covered. Refrigerate for 24 hours, if possible.

COST: $4.54

Roasting chicken:
Preheat oven to 400 degrees. Arrange chicken quarters, skin side up in baking pan or dish. Add some potatoes, washed and quartered, baby carrots and onions, if you like. I love these, but it’s not necessary. Your choice. If you do add, you’re looking at about $1.50 more for your meal.

Now, bake chicken, covered for 30-40 mins. Uncover and bake an additional 10-15 mins with temp at 450.

Remove pan from oven. Let stand 10-15 minutes before serving. If you’re worried about cooking thoroughly, use a meat thermometer to test chicken. Thermometers are cheap and easy to use. Makes you feel good to know that everything is fully cooked and ready to eat!

Macaroni Salad:

1/2 box or bag of elbow macaroni, cooked, drained and cooled – $.50
1/4 cup diced green or yellow bell pepper – $.50
2 roma tomato, diced (seeds removed) – $.45
1/4-1/2 cup salad dressing (miracle whip) – $.35
1/2 large yellow onion, diced – $.35
2 Tbsp Dijon Mustard – pantry/fridge
2 boiled eggs – $.66
2 Dill pickles, diced – pantry/fridge
1/2 tsp salt – pantry
1/4 tsp freshly ground black pepper – pantry
1 Tbsp paprika – pantry/fridge

COST: $2.81

Mix dressing (mayo or miracle whip), mustard, salt and pepper together in large bowl. Add in cooked macaroni, toss lightly. Add tomato, peppers, onion and pickles, toss again. Diced boiled egg and gently mix into salad. Top with paprika and refrigerate for at least an hour before serving.

These two dishes are so simple, so wonderful together. You won’t believe it’s under $10!

GRAND TOTAL: $7.35 (with roasted potato and carrots, add $1.50 = $8.85)