Baked Chicken Leg Quarters
Blog: www.nextinlime.com
Servings: 2 (when paired with generous portion of sides)
Ingredients
Seasoning Paste
- 2 cloves garlic - grated or pressed (Note A)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice - fresh
- 1 teaspoon honey
- 1 teaspoon paprika
- 1 teaspoon salt - regular white/table salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried parsley - or dried oregano
- ¼ teaspoon ground cumin
- 2 tablespoons cooking oil
Other Ingredients
- 1 pound chicken leg quarters - skin on, bone in, pat-dried with kitchen paper towel (Note B)
- some chopped parsley and lemon slices - optional, for garnishing
Instructions
- Combine all ingredients listed under "seasoning paste" in a bowl.
- Coat the chicken leg quarters evenly with this paste. Let them sit while your oven heats up, or refrigerate (covered or in resealable bag) for longer, up to overnight.
- Set your oven rack in the center and preheat to 350°F (180°C). Arrange the quarters, skin-side up, in a single layer on a baking sheet or dish. Don't overcrowd.
- Bake uncovered for 50 to 60 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) on an instant-read thermometer. No need to flip the quarters.
- For a nice, charred finish, carefully move the baking sheet/dish to a higher rack and turn on your oven’s top broiler for the last 2 to 3 minutes. Watch the skin closely, as it can go from charred to burnt very quickly. Optionally, garnish with chopped parsley and lemon slices.
Notes
Note A: Garlic – Grating garlic is easy if you’ve got a microplane. Goal is to get a paste-like consistency so it mixes evenly. If you’ve got a garlic press, that’s the next-best option. If not, mince as finely as you can.
Note B: Chicken Leg Quarters – These can vary widely in size and weight. Sometimes three per pound, sometimes over a pound each. Use weight, not count, to keep the flavors balanced.