Roasted Chicken Leg Quarters
Juicy roasted chicken leg quarters are seasoned with butter and herbs while chunks of onion and citrus keep the tender meat moist as it bakes.
Ingredients
- 8 bone-in, skin-on chicken legs quarters both the leg and the thigh
- Sprinkle kosher salt & black pepper
- 4 tablespoons butter softened
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 onion cut into quarters
- 1 orange cut into quarters
- 1 lemon cut into quarters
Instructions
- Preheat the oven to 450°F. Place the chicken pieces in a large roasting pan. Sprinkle the salt and pepper evenly over the chicken.
- Add the softened butter to a small mixing bowl. Add the dried sage, rosemary, and thyme. Zest the orange and lemon over the butter. Use a fork to blend all the seasonings into the butter. Spread the herb butter evenly over the chicken pieces.
- Chop the onion, orange, and lemon each into quarters. Scatter the pieces evenly throughout the roasting pan.
- Roast the chicken for 1 hour or until the internal temperature of the thickest part of the meat registers 200°F with a probe thermometer. You may want brush the melted butter over the chicken with a pastry brush after the first 30 minutes.
- Transfer the chicken to a platter. Serve with the roasted onions on the side if desired.
- NOTE: The pan drippings can be used to make my freezer-friendly chicken gravy if desired.