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A plate with a roasted chicken leg quarter, golden potatoes, and sauce, garnished with herbs. The plate sits on a white checked tablecloth, with bread, a fork, and a knife partially visible beside it.
5 from 2 ratings

Roasted Lemon Garlic Chicken (With Addictive Pan Juices!)

Yield: 4 Servings
Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Author: Amina Al-Saigh
These juicy lemon garlic chicken quarters are a go-to easy dinner that's low effort but high reward. Seasoned chicken is roasted over garlicky potatoes and finished with a bright lemon butter sauce.
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Ingredients
  

For the Chicken:

  • 1.4 kg Bone-in, Skin On Chicken Leg Quarters
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon seven spice
  • 1/2 teaspoon Ground Black Pepper
  • 1 Lemon, juiced

For the Pan:

  • 4 yellow potatoes, large, peeled and chopped into large 1-inch cubes
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 8 garlic cloves, thinly sliced
  • 1/2 cup water

For the Lemon Butter Sauce:

  • 1/3 cup lemon juice
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup Parsley, finely chopped

Instructions
 

  • In a 11x13 inch roasting pan, combine the 2 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon seven spice, 1 teaspoon salt, 1/2 teaspoon Ground Black Pepper, and juice of 1 Lemon. Add the 1.4 kg Bone-in, Skin On Chicken Leg Quarters and toss to coat well. Cover and refrigerate for 1–2 hours.
  • Preheat the oven to 400F. Arrange the chopped 4 yellow potatoes and sliced 8 garlic cloves in the roasting pan. Season with 1/2 teaspoon salt and 1 teaspoon paprika. Place the marinated chicken on top, then pour in the 1/2 cup water.
  • Roast for 1 hour uncovered, then check on the chicken. If the skin is becoming too dark, you can tent it with foil. Chicken should be falling off the bone, so continue roasting another 10 minutes if needed until the chicken is deep golden and cooked through.
  • While the chicken rests, melt the 3 tablespoons unsalted butter in a small saucepan over low heat. Take off the heat and stir in the 1/3 cup lemon juice and 1/4 cup Parsley. Pour over the chicken just before serving.
  • Serve with the roasted potatoes, and a side of bread to dip into the pan juices.

Notes

  • Marinating the chicken, even for just an hour, will make a huge difference! You can even marinate it overnight.
  • Add the 1/2 cup water if you want deeply flavourful pan juices. That's my favourite part.
  • Check the chicken at the 45-minute mark — if it's browning too fast, tent loosely with foil for the remaining time.
  • Don't be stingy with the lemon butter sauce - that's where all the lemon flavour comes in!
Serving: 1Serving, Calories: 877kcal, Carbohydrates: 72g, Protein: 41g, Fat: 48g, Saturated Fat: 15g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 21g, Trans Fat: 0.5g, Cholesterol: 208mg, Sodium: 495mg, Potassium: 2084mg, Fiber: 10g, Sugar: 4g, Vitamin A: 818IU, Vitamin C: 102mg, Calcium: 93mg, Iron: 5mg
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