A simple twist (no pun intended) on a classic. I'm not a fan of chicken breast as the meat can be bland so I use the leg quarters for greater flavor. Quick and delicious lemon-pepper chicken. Hope you enjoy as much as I do! I like to serve this with garlic noodles, pan-seared asparagus, and buttered wheat rolls.
4 chicken leg quarters with skin
2 teaspoons lemon-pepper seasoning
1 ½ teaspoons salt
1 teaspoon dried parsley
2 teaspoons olive oil
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).
