Lemon Pepper Chicken Leg Quarters Recipes

LORI'S LEMON-PEPPER CHICKEN LEG QUARTERS

Steps:

• Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

LEMON PEPPER CHICKEN LEG QUARTERS

Steps:

• Trim off any excess fat, pieces of bone or cartilage. Spread out the skin on the chicken so it lays flat. Lightly toss with avocado oil then season liberally on all sides of the chicken leg quarters
• Place leg quarters in a cast iron skillet and bake for about 20 minutes at 400 degrees f. Next add sliced lemon and butter to the pan in between the chicken quarters. Continue cooking in the oven until the chicken reaches an internal temperature of 175-185 degrees F.
• Ladle some of the juices in the bottom of the pan over the chicken and garnish with fresh parsley.

GRILLED CHICKEN LEGS WITH LEMON AND PEPPER

Steps:

• Arrange chicken in shallow bowl or baking dish.
• Whisk together remaining ingredients and pour over chicken.
• Cover with plastic wrap and refrigerate at least 4 hours.
• Heat grill to medium-high heat.
• Place chicken on grill until browned on all sides (about 10 minutes) turning once or twice.
• If using gas grill reduce heat to low and cook 20 minutes (check for doneness,continue cooking until chicken is no longer pink,if needed) If using charcoal,move chicken to edges of grill,cover and cook over indirect heat,check for doneness at 20 minutes,continue cooking if needed.