Lemon Pepper Baked Chicken Leg Quarters
Blog: www.nextinlime.com
Servings: 2 (when paired with generous portion of sides)
Ingredients
- 2.5 tablespoons lemon juice - fresh, not bottled
- 1.5 teaspoons ground black pepper
- 1 teaspoon lemon zest
- 2 cloves garlic - peeled, grated or very finely minced
- ½ teaspoon ginger - peeled, grated or very finely minced
- 1 small (¼ teaspoon) green Thai or birds eye chili - deseeded, very finely minced. See Note A below for substitutes
- 1 teaspoon honey
- 1 teaspoon salt
- 2 tablespoons cooking oil - any neutral oil you prefer
- 1 pound (500 g) chicken leg quarters - skin on, bone in, pat-dried with kitchen paper towel
Optional Garnishes
- some chopped fresh parsley or cilantro
- a few lemon slices
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- 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.
- Arrange the quarters (skin-side up) in a single layer in a baking dish/sheet. Don't overcrowd. Pour any remaining marinade over the chicken.
- Position your oven rack in the center, preheat 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 with the juices from the baking dish/sheet. Cooking time may vary depending on your oven and the size of the pieces. Start checking 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. Keep an eye on the skin, as it can go from charred to burnt very quickly.
- When serving guests, I make it look a bit fancy by arranging lemon slices alongside the chicken and sprinkling fresh chopped herbs like cilantro or parsley on top. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Fresh Chili Peppers – The small amount of chili in this recipe won’t make it spicy. Just gives the dish more depth and dimension. If you like a bit of heat, increase the quantity (I do!). If chilies intimidate you, choose less spicy varieties like serrano, jalapeño, or Fresno.