Lemon Garlic Roast Chicken
Picture succulent chicken leg quarters, marinated in a blend of zesty lemon juice, pungent garlic, and fragrant herbs, roasted until golden perfection. The result? Tender, juicy meat encased in a crispy, flavorful skin that bursts with the flavor.
Ingredients
- 4 Chicken Leg Quarters
- 1 Lemon juice
- 2 tbsp Minced Garlic
- ½ cup Olive Oil
- 2 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 1 tsp Black Pepper
- 2 tsp Lemon Pepper
- 2 tbsp Rosemary
- 2 tbsp Thyme
Instructions
- OPTIONAL: First, wash your chicken in a vinegar water bath to get all the gunk off of it.
- Preheat oven to 400℉.
- In a bowl, combine the garlic powder, onion powder, lemon pepper, black pepper, chopped rosemary, chopped thyme, minced garlic, lemon juice, and olive oil.
- Mix the marinade together until everything is well combined, then sit it to the side.
- Take your chicken leg quarters and pat them dry to ensure a nice and crispy skin.
- In a large bowl or large shallow pan, pour the marinade over your chicken. Then, coat your chicken with the marinade.
- Place your marinated chicken in a baking pan ensuring there is proper space between each piece.
- OPTIONAL: You can cover the bottom of the pan with your favorite vegetables. I added potatoes, brussels sprouts, carrot, and onion. You can also add a few slices of lemon on top of your chicken.
- When the oven is preheated, place your baking pan on the center rack. Cook your chicken for 45 minutes to 1 hour, depending on the size of your chicken.
- Once your chicken is done cooking, take it out of the oven and let it rest for at least 5 minutes to lock in all of the juices.
- Serve and enjoy!