Oven Roasted Chicken Leg Quarters with Italian Herbs & Lemon
You wanna make one of the easiest meals ever, pay next to nothing, and have your family sing your praise? Don't we all? Well look no further, I've got you covered.
Chicken breasts are everyone's go-to, and wings have a special place in my heart. Thighs are quick and flavorful, but the whole leg is the unsung hero of this dish! I think most home cooks steer clear because of... well, all of it. However, the skin-on, bone-in, all-attached mass of it actually makes for the most tender and flavorful meat! The skin becomes brown and crispy under the high oven heat, sealing in the juices and steaming the darker meat until perfectly cooked. Oh, and did I mention it's typically less than half the cost of the usual boneless, skinless chicken breasts?
Here's an easy recipe that you can toss in the oven after work, and sit down to eat it within the hour. I love that there's no marinate time, or trimming, stuffing, etc. Just drizzle a quick mixture over the top and bake in a preheated oven for about an hour.
Wait for applause.
- 4 chicken leg quarters
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper
- 3 Tablespoons melted butter
- Juice of one lemon 2-4 Tablespoons)
- 4-8 lemon slices
- Fresh chopped parsley (garnish)
Preheat the oven to 425°.
Using olive oil (or canola/vegetable/etc.), lightly grease the bottom of a large baking dish. Arrange the chicken in a single layer in the pan, skin side up. Using a pastry brush, coat the surface of the poultry with melted butter.
In a small bowl, whisk together the remaining ingredients (except the lemon slices and parsley) and drizzle over the chicken. Use the brush to thoroughly cover it. Layer 1-2 lemon slices on each piece of chicken.
Bake the chicken, uncovered, for approximately 1 hour. You'll know it's done when the meat temperature reaches 165°, and the juice runs clear when you start to separate the drumstick from the thigh with a knife. Let the chicken rest for 5 minutes. Garnish with the parsley and serve.