Lemon Roasted Chicken Leg Quarters are a simple, flavorful, and reliable main dish that’s perfect for an easy weeknight dinner. This recipe uses basic ingredients like butter, lemon zest, lemon juice, and simple seasonings to create tender, juicy chicken with a beautifully golden finish. The long, slow roasting keeps the meat moist, while a quick blast of high heat at the end adds color and crispness. It’s an uncomplicated, comforting recipe that works for both everyday meals and relaxed weekend cooking.

If you enjoy classic roasted chicken with bright, fresh flavors, this dish is a delicious option to add to your weekly meal rotation.

No doubt about it, I eat a lot of chicken. Generally speaking it is my protein of choice, although in all honesty, these days I don’t eat as much of it as I used to. Not because I don’t like it, but because I’ve made the decision not to eat grocery store chicken if I can help it. I have found in recent months that the quality of grocery store chicken is terrible. Tough and flavorless. Instead I will buy it from the a local farm that raises chicken. It is more expensive for sure, but it tastes a lot better and is never tough.

I do love chicken however. It is a protein that is easily adaptable to many flavors and cooking methods. These lemon roasted chicken legs I am sharing with you today is one of my favorite ways to cook whole leg quarters. Simple and uncomplicated it consists of rubbing the meat with butter and seasonings and then slowly roasting it with the juice and zest of a lemon.

The end result is moist and tender chicken with beautiful flavors. Served warm with some of the pan juices spooned over top, you cannot get much better than this. I like to serve this chicken with rice or potatoes and a simple vegetable on the side. Prepare to fall in love.

INGREDIENTS NEEDED

TO MAKE

LEMON ROASTED CHICKEN LEG QUARTERS

Simple everyday ingredients put together in a delicious way.

• 2 chicken leg quarters, containing the leg and the thigh joint
• 2 TBS softened butter
• the grated zest of one lemon
• the juice of one lemon
• 1/2 tsp coarsely ground black pepper
• dried parsley flakes
• fine sea salt

If you cannot get chicken leg quarters feel free to use bone in thighs and drumsticks. Bear in mind that they may not require as long to cook as the full joint.

Scrub your lemon really well with some warm soapy water and a brush to help remove any wax, insecticides or debris from the skin.

You can easily double this recipe if you wish by simply doubling all of the ingredients. Cook times will remain the same.

HOW TO COOK

LEMON ROASTED CHICKEN LEG QUARTERS

These are a real doddle to make. Simply double the quantities if you wish to serve more than two people.

1. Preheat the oven to 300*F160*/gas mark 3.
2. Lay the chicken legs in a single layer in a baking dish large enough to fit them comfortably with a bit of space around them for the air to circulate. (I used an 8-inch square ceramic baking dish.)
3. Rub them all over with the softened butter. Sprinkle the lemon zest over all, along with the black pepper, parsley flakes and sea salt to taste. (I use my hands to rub the butter in. A micro-plane grater does a great work of grating the lemon zest.)
4. Squeeze the lemon juice over top. (I have a citrus juicer that looks like a large garlic press.)
5. Cover the dish tightly with foil and bake them in the preheated oven for 1 hour.
6. Increase the oven temperature to 225*C/425*F/ gas mark 7. Remove the foil and baste the chicken legs with the pan juices. (I just use a large dessert spoon to spoon the juices over.)
7. Continue to cook for a further 15 to 20 minutes, or until the chicken is golden brown and the juices run perfectly clear. (Check at the earlier time to be sure.)
8. Serve hot with your favorite sides.

CHICKEN SAFETY POINTERS

For the best flavor and quality use the following tips when preparing and serving chicken.

• Refrigerate poultry promptly after purchase and keep in the coldest section of the refrigerator, for up to two days. For longer storage, freeze.
• Never thaw frozen chicken on the countertop or in the sink. Thaw in the refrigerator or in a pan of cold water.
• Wash your hands, utensils, and work surfaces thoroughly with hot soapy water after handling raw poultry to help the spread of bacteria.
• Cut raw as well as cooked poultry on a plastic cutting board, rather than a wooden board. Wooden boards are porous and difficult to wash away any bacteria from the poultry.
• Use separate dishes to hold raw and cooked poultry to help prevent cross-contamination.
• Never leave poultry or other perishable foods at room temperature for more than two hours.

FREQUENTLY ASKED QUESTIONS

MUST I USE CHICKEN LEG QUARTERS?

Not at all. You can use any cut of chicken, but do bear in mind that the cook times will vary according to the cut you use. Breasts will not take as long.

MUST I USE BONE-IN CHICKEN?

I do recommend using bone in chicken for this recipe as the bone will help to keep the chicken nice and moist during the longer cook time and it will also help flavor the chicken. However, if you do choose to use boneless chicken, the cook time should be cut down considerably. Chicken is done when the inner temperature measures 165*F/74*C.

CAN THIS BE MADE AHEAD OF TIME?

Yes, you can make this ahead of time and simply reheat when you wish to eat it. Cook, cool and then store in the refrigerator ready to reheat when you wish to eat. You can also make it ahead up to the point of cooking it. Simply follow the recipe, cover and refrigerate. Take out of the refrigerator about half an hour before you want to start cooking it and then proceed as per the recipe.

HOW LONG WILL THE LEFTOVERS KEEP?

The leftovers will keep 3 to 4 days, covered and refrigerated. Freeze for longer storage. The leftovers also make a great chicken soup.

A FEW OTHER CHICKEN RECIPES TO ENJOY

No surprise, the most common form of protein eaten in this house is chicken. I love it’s versatility and of course with the cost of meat today, Chicken is one of the cheapest to buy.

TERIYAKI CHICKEN DRUMSTICKS - These are as simple to make as stirring together a sauce and pouring it over some chicken drumsticks. The oven does most of the work, although you do need to turn them over every now and then so that they cook and glaze evenly. This is an old family favorite. Tender moist chicken drumsticks with a sticky teriyaki glaze. Delicious with rice and a vegetable on the side.

KIM’S CHICKEN DISH - A recipe I got from my friend Tina’s daughter Kim. (She lives in Australia.) This is simple and delicious always works for me. It also uses things I always have in my larder and freezer. Dry onion soup mix, mayonnaise, chutney and chicken. Tender and juicy chicken in a lush and beautifully flavored sauce.

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**Yield: **Serves 2

Lemon Roasted Chicken Leg Quarters

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Easy to make. Tender and delicious. A great midweek supper dish. This can easily be doubled. Cook times would remain the same. It is the long slow cook at a lower temperature which keeps these tender and moist. They almost melt in the mouth.

Ingredients

• 2 chicken leg quarters, containing the leg and the thigh joint
• 2 TBS softened butter
• the grated zest of one lemon
• the juice of one lemon
• 1/2 tsp coarsely ground black pepper
• dried parsley flakes
• fine sea salt

Instructions

1. Preheat the oven to 300*F160*/gas mark 3.
2. Lay the chicken legs in a single layer in a baking dish large enough to fit them comfortably with a bit of space around them for the air to circulate.
3. Rub them all over with the softened butter. Sprinkle the lemon zest over all, along with the black pepper, parsley flakes and sea salt to taste.
4. Squeeze the lemon juice over top.
5. Cover the dish tightly with foil and bake them in the preheated oven for 1 hour.
6. Increase the oven temperature to 225*C/425*F/ gas mark 7. Remove the foil and baste the chicken legs with the pan juices.
7. Continue to cook for a further 15 to 20 minutes, or until the chicken is golden brown and the juices run perfectly clear.
8. Serve hot with your favorite sides.

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