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Lemon Roasted Chicken Leg Quarters

These chicken leg quarters are zesty and savory with an irresistible golden-brown skin. You can roast a batch on the weekend and toss the leftover chicken in quick dishes during the week for easy meal prep.
Prep Time5 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: Budget-friendly, Chicken leg quarters, Meal prep, Quick and Easy, Roasted chicken
Servings: 4 servings
Cost: $3


  • 2 pounds chicken leg quarters bone-in and with skins
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme leaves
  • 1 tsp sage
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp unsalted butter softened
  • ½ lemon sliced thinly


  • Preheat the oven to 425° F.
  • Line a baking sheet with foil. Alternatively, you can use a cast iron skillet, which does not need to be lined.
  • Thinly slice the lemon. Mix together the spices, salt, and pepper in a small bowl. Set the lemon slices and spice mixture aside.
  • Pat the chicken dry on all sides with a paper towel, then place it on the baking sheet or in the cast iron skillet with the skins facing up. Give each piece of chicken plenty of space so that the skins can brown.
  • Coat the chicken with olive oil and then rub the spice mixture on all sides. Brush butter on the top of each piece.
  • Place one lemon slice underneath each piece of chicken. Then place the rest of the lemon slices on top of the chicken pieces or in any nook or cranny you can find.
  • Bake the chicken for 30 to 35 minutes or until the internal temperature reaches 165° F, turning the pan halfway through for even browning.


  • If you have leftovers, pick the meat off the bones and use it for a quick meal later in the week, like chicken pot pie or chicken fried rice.
  • Don't forget to save the bones in the freezer to make broth!