Lemon Pepper Baked Chicken Leg Quarters

These baked lemon pepper chicken leg quarters are can't-stop-eating kind of delicious, but are simple to make. During busy spells, I marinate these a night in advance, and then come evening, all that's left to do is bake. Small effort, big payoff!

Leg quarters (aka whole chicken legs, chicken marylands, leg pieces) include both drumsticks and thighs, and so are much more forgiving than breasts when it comes to overcooking. The meat stays nice and juicy under that skin, and if you let it marinate long enough, the flavors penetrate throughout.

I add a bit of ginger and a small quantity of (deseeded) chili peppers to add layers of warm flavor. But don't worry, your chicken won't be spicy; the quantities are small.

This dish works just as well for hosting or romantic dinners as it does for busy weeknights. Finish the chicken under the broiler for a slightly charred finish, garnish with fresh cilantro or parsley and lemon slices, and get ready to wonder why you didn’t make more.

Pre-cooking notes

• Use fresh ginger and garlic as they make all the difference. Pre-minced-stored bought products just don't compare. I prefer grating them rather than mincing, as it helps the flavors distribute evenly in the marinade.
• The small amount of minced fresh chili in my recipe won’t make your chicken spicy. Just adds a gentle warmth and gives the dish more depth and dimension. If you like a bit of heat, feel free to increase the quantity (I do!). If chilies intimidate you, choose milder varieties like serrano, jalapeño, or Fresno. I remove the seeds and pith anyway, which cuts down the heat, but feel free to adjust to your taste. Don’t recommend skipping chilies altogether, nor substituting with crushed red pepper flakes.
• Feel free to use butter instead of oil for a richer taste.

A visual guide for making lemon pepper Baked chicken leg quarters

Here are photos of the key steps to guide you through the recipe. For a printable version with quantities and notes, see the recipe card below.

Make the marinade by combining lemon juice, ground black pepper, lemon zest, grated/minced garlic and ginger, minced fresh chili, honey, salt, and oil. Mix well.

In a large bowl/container/ziplock bag, mix the marinade and chicken leg quarters. Refrigerate for at least an hour or up to overnight. While I strongly recommend marinating for the best flavor, you can skip it if short on time.

Place the marinated chicken in a single layer in a baking dish/sheet. Pour any remaining marinade over the chicken. Preheat your oven to 350°F /180°C, and bake the chicken uncovered for 45 to 60 minutes, or until the internal temperature reads at least 165°F / 75°C on an instant-read thermometer. I prefer cooking thighs and legs to around 180°F / 82°C.

Baste the leg quarters every 15 minutes. Cooking time may vary depending on your oven and the size of the pieces. Start checking closely after 40 minutes. No need to flip the chicken. For a nice, slightly charred look, turn on your oven’s top broiler for the last 3 to 4 minutes.

Serving ideas

There are so many great sides for this lemony chicken. My favorites are lemon-dill potatoes (flavors complement beautifully), mashed potatoes, crusty bread, buttered basmati rice, or chicken-flavored rice. Roasted or steamed vegetables also pair perfectly. And if you’re feeling a bit fancy, try my truffle rigatoni.