Loris Lemon Pepper Chicken Leg Quarters Recipes

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BAKED CHICKEN LEG QUARTERS



Baked Chicken Leg Quarters image

Chicken leg quarters are still fairly reasonable at the grocery store. Often, a single chicken thigh looks a little skimpy on a dinner plate. Leg quarters yield two or three extra bites, and they are visually very satisfying. Bonus: cooking with the bones included gives a lot of flavor. A simple, tasty seasoning blend makes prep a breeze.

Provided by Bibi

Categories     Chicken Legs

Time 1h5m

Yield 5

Number Of Ingredients 7

2 teaspoons smoked paprika
2 teaspoons granulated garlic
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 (8 ounce) chicken leg quarters
⅓ cup melted unsalted butter

Steps:

  • Preheat the oven to 425 degrees F (218 degrees C). Line a sheet pan with aluminum foil.
  • Stir together smoked paprika, granulated garlic, onion powder, salt, and pepper in a small bowl.
  • Pat chicken leg quarters dry with paper towels. Gently lift the skin and sprinkle in 1/4 to 1/2 teaspoon of the seasoning blend, using a fingertip to spread the seasoning around under the skin. Brush both sides of each leg quarter with melted butter.
  • Evenly sprinkle remaining spice mixture on both sides of each quarter and set cut side up onto the prepared sheet pan.
  • Bake in the center of the preheated oven for 20 minutes. Turn the quarters cut side down using tongs and continue baking until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 160 degrees F (71 degrees C).
  • Turn on the broiler and broil each side of the chicken leg quarters until skin is nicely browned, 3 to 4 minutes per side. Test for a final internal temperature with an instant-read thermometer of 165 degrees F (74 degrees C).
  • Transfer chicken leg quarters to a serving plate. Tent with foil and let rest for 5 minutes before serving.

Nutrition Facts : Calories 539.9 calories, Carbohydrate 1.9 g, Cholesterol 220.7 mg, Fat 39.8 g, Fiber 0.7 g, Protein 41.7 g, SaturatedFat 15.5 g, Sodium 571.2 mg

LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS



Lemon-Rosemary-Garlic Roasted Chicken Quarters image

This is an awesome toss-together main dish with five-star results. I didn't have have a whole roaster chicken but wanted all the flavor and crispy chicken skin one would expect from a roasted chicken. It turned out juicy, tender and seasoned just right with perfectly browned, crisp skin to top it all off. I roasted the chicken atop a layer of quartered potatoes and onions, which turned out tender and full of flavor from cooking in the chicken juices. My hubby declared this finger-licking, extra napkin-needing delicious, and I hope you enjoy too!

Provided by MarthaStewartWanabe

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 14

2 chicken quarters, skin-on
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon chicken bouillon powder
1 tablespoon rosemary, dried
5 garlic cloves, minced
4 white potatoes, pealed and quartered
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon olive oil
1 yellow onion, large, pealed and cut into 1-inch slices
2 tablespoons butter, melted
1 lemon, juice of

Steps:

  • Preheat oven to 400°F.
  • In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
  • Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
  • Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
  • Roast uncovered for 35-40 minutes at 400°F.
  • Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
  • Remove from oven and allow to rest for 10 minutes before serving.

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