A simple twist (no pun intended) on a classic. I'm not a fan of chicken breast as the meat can be bland so I use the leg quarters for greater flavor. Quick and delicious lemon-pepper chicken. Hope you enjoy as much as I do! I like to serve this with garlic noodles, pan-seared asparagus, and buttered wheat rolls.

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Recipe Summary

prep:
5 mins
cook:
1 hr 10 mins
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.

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  • Preheat the oven to 400 degrees F (200 degrees C).

  • Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.

  • Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

If you don't have time, you can cook the chicken immediately after seasoning.

Nutrition Facts

282 calories; protein 29.1g; carbohydrates 0.3g; fat 17.4g; cholesterol 102.8mg; sodium 1200.7mg. Full Nutrition
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