Keto Herb-Roasted Baked Chicken Leg Quarters
Elevate your dinner routine with our Keto Herb-Roasted Baked Chicken Leg Quarters—a savory, low-carb delight bursting with flavor. Perfectly seasoned with a fragrant blend of garlic powder, onion powder, paprika, and classic dried herbs like thyme, rosemary, and oregano, this dish offers crispy golden skin and tender, juicy meat in every bite. A drizzle of olive oil and fresh lemon juice adds a bright, zesty touch while keeping it keto-friendly. Ready in just over an hour, this recipe combines simplicity and gourmet appeal, making it an ideal choice for busy weeknights or entertaining guests. Serve these herbaceous leg quarters hot with a sprinkle of fresh parsley for a pop of color and freshness, and pair with roasted vegetables or a crisp green salad for a complete, healthy meal.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 pieces chicken leg quarters
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried rosemary, and dried oregano.
Pat the chicken leg quarters dry with paper towels to ensure the skin crisps up during cooking.
Drizzle olive oil and lemon juice over the chicken, rubbing it into the skin and meat.
Sprinkle the herb and spice mixture evenly over each chicken leg quarter, ensuring all sides are coated. You can also gently lift the skin to season underneath it for more flavor.
Place the prepared chicken on the lined baking sheet, skin side up, leaving space between each piece for even cooking.
Bake in the preheated oven for about 45 to 60 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown and crispy. Use a meat thermometer to check the temperature to ensure it's cooked through.
Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute.
Serve hot, garnished with fresh chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
