Lemon Baked Chicken Leg Quarters
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2
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Calories
816 kcal
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Course
Main Course
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Cuisine
American
Lemon Baked Chicken Leg Quarters
Description
This recipe involves marinating chicken leg quarters in a mixture of olive oil, freshly squeezed lemon juice, Italian seasoning, smoked paprika, lemon zest, garlic powder, salt, and pepper. Potatoes cut into quarters are placed on a sheet pan alongside the chicken, then brushed with the marinade to ensure even flavor throughout.
The chicken is topped with thin lemon slices before roasting at a high temperature (220°C/425°F) for 40-45 minutes until fully cooked. This method cooks the potatoes evenly while allowing the chicken skin to brown and develop crisp edges, enhanced by the citrus from the lemon slices and marinade.
The dish pairs well with pan gravy made from the meat juices and benefits from resting post-cooking to retain juices. Adjusting cooking to prevent over-browning with foil, or finishing under the broiler for crispness, are suggested techniques for an optimal result.
Preparation tips emphasize uniform potato size for even cooking and use of a sheet pan or baking dish depending on availability.
Ingredients
- 2 chicken leg quarters
- 4 potato cut into quarters, medium
- 1 tablespoon olive oil
- 1 lemon thinly sliced
For marinade
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425 degrees F or 220 degrees C.
- Cut the potatoes into quarters and place them on a rimmed sheet pan.
- Combine the marinade ingredients in a small bowl.
- Add the chicken leg quarters to the sheet pan and brush the marinade on both sides of the meat and the potatoes.
- Top the chicken with lemon slices and bake for 40-45 minutes or until the chicken is fully cooked through and the internal temperature reaches 165 degrees F or 74 degrees C.
Notes
- Cut potatoes into similar sizes to ensure even cooking with the chicken.
- If chicken browns too quickly, cover with foil to prevent burning.
- For extra crisp skin, broil the chicken briefly before serving.
- Use pan juices to make a simple gravy to accompany the dish.
- Let the chicken rest 5-10 minutes after baking to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 816 kcal
% Daily Value*
| Calories | 816kcal | 41% |
| Carbohydrates | 72g | 24% |
| Protein | 32g | 64% |
| Fat | 46g | 71% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 191mg | 8% |
| Potassium | 2311mg | 49% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 44mg | 49% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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