Herb-Roasted Chicken Leg Quarters

Name: Herb-Roasted Chicken Leg Quarters
Total time: 50 min
Yield: 1 serving
Ingredients: 1 chicken leg quarter; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1 lemon wedge; Fresh parsley for garnish

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50 minTotal time

easyDifficulty

420kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Dried thyme Use the same amount of dried oregano for a similarly savory herbal note.
Dried rosemary Use the same amount of dried sage for an earthy, aromatic flavor.
Lemon wedge Use a small splash of white wine vinegar for a similar bright acidity.
Fresh parsley Use chopped fresh chives as a mild, fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 420 kcal

Protein35 g

Carbohydrates2 g

Fat29 g

Fiber 0 g · Sugar 0 g · Sodium 550 mg

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Savor the rich flavors of herb-roasted chicken leg quarters, perfectly seasoned and crispy on the outside while juicy on the inside. This dish is ideal for a comforting dinner or meal prep for the week.

Steps

Preheat your oven to 425°F (220°C).
In a bowl, mix olive oil, garlic powder, thyme, rosemary, salt, and pepper.
Rub the mixture all over the chicken leg quarter, ensuring it's well-coated.
Place the chicken in a roasting pan and squeeze the lemon wedge over it.
Roast in the preheated oven for 35-40 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley before serving.

Tips for Herb-Roasted Chicken Leg Quarters

The skin should look deeply golden and feel crisp, while the meat near the joint remains moist and tender.
Patting the chicken dry before seasoning helps the skin brown; avoid crowding the pan if roasting more than one piece.
Allow the chicken to rest briefly before carving so the juices settle and are less likely to run onto the board.