Last night's dinner was roasted chicken leg quarters. I don't generally buy this part of the chicken, but they were on special at the butcher, so I decided to give them another chance. While the flavour was good, the greasiness of the dark meat just isn't our favourite. If YOU prefer dark meat, here is a good recipe for baking them. Like I said, the flavour combo was great and these were tasty (.....not totally selling these - ha!). I'm sure this would also work with skin-on chicken breasts, too. Enjoy!
Lemon Thyme Chicken Legs
- 3-4 chicken leg quarters
- tiny drizzle EVOO
- 1 tbsp lemon juice
- s&p
- 1 tsp dried thyme
- 5-6 garlic cloves, smashed (skin removed)
1. Preheat oven to 425 degrees. Place chicken leg quarters in roasting dish, forming one layer (squish them, but don't stack them), skin side up.
2. Drizzle with a tiny amount of olive oil, lemon juice and s&p. Using your hands, rub chicken skin to evenly coat. Sprinkle with thyme. Place garlic cloves on and around chicken in pan.
3. Bake in preheated oven, uncovered, for about 45 minutes (ish - depending on size of chicken quarters). They are done when internal temp is at least 165 degrees and skin is brown and crispy. ENJOY!
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