Lemon Rosemary Garlic Roasted Chicken Quarters
Elevate your dinner table with this irresistible Lemon Rosemary Garlic Roasted Chicken Quarters recipe, a perfect blend of zesty citrus, aromatic herbs, and savory spices. Succulent chicken quarters are seasoned with a rich olive oil rub, infused with fresh rosemary, garlic, and vibrant lemon slices tucked under the skin for a burst of flavor in every bite. Roasted to perfection with a touch of chicken broth to retain moisture, this dish boasts tender, juicy meat and crispy, golden skin. With just 15 minutes of prep time and a straightforward cooking process, it’s an effortless choice for both weeknight dinners and special occasions. Pair this wholesome, flavorful main course with roasted vegetables or creamy mashed potatoes for a truly comforting meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces chicken quarters
- 2 whole lemon
- 2 sprigs fresh rosemary
- 6 whole garlic cloves
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Pat the chicken quarters dry with paper towels and place them on the baking sheet.
In a small bowl, mix the olive oil, salt, black pepper, and paprika to create a seasoning rub.
Rub the seasoning mixture generously over the chicken quarters, making sure to coat all sides evenly.
Cut one lemon into thin slices and juice the other lemon. Set aside the lemon juice.
Place 1-2 thin slices of lemon under the skin of each chicken quarter to infuse extra flavor.
Tuck one sprig of fresh rosemary and one or two whole garlic cloves under the skin of each chicken quarter.
Drizzle the reserved lemon juice over the chicken quarters for added brightness and flavor.
Pour the chicken broth into the bottom of the baking sheet to prevent sticking and keep the chicken moist.
Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
Optionally, in the last 5 minutes of roasting, switch the oven to broil to achieve a golden and crispy skin.
Remove the chicken from the oven, cover loosely with aluminum foil, and let it rest for 5-10 minutes before serving.
Serve warm with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.4 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 198 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2322 mg | 49% | |
*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.
