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These Japanese baked lemon chicken leg quarters are juicy, flavorful, and irresistibly crispy! With just 15 minutes of hands-on time, a simple spice rub and a lemony overnight marinade create tender, well-seasoned chicken with minimal effort.
Leg quarters—which include the thigh, drumstick, and a portion of the back—are rich in dark meat, making them ideal for roasting. This dish is inspired by a lemon chicken dish I fell in love with in Japan! Want a quicker method? Try my air fryer chicken leg quarters.
Table of Contents
Ingredients
Just like my air fryer lemon chicken bites, this baked chicken leg quarters recipe uses simple staples for a perfect balance of salty, umami, and bright lemon flavors. Plus, it’s made without oil.
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- Chicken leg quarters: A juicy, flavorful cut that includes the thigh, drumstick, and a portion of the back—opt for bone-in chicken with skin. It’s budget-friendly and ideal for roasting.
- Spice rub: Ground black pepper, coarse sea salt, ginger powder, and garlic powder.
- Coconut aminos: Brings umami flavor to the chicken marinade.
- Substitution: Use half the amount of soy sauce with a touch of sugar for a similar flavor.
- Lemon juice: Freshly squeezed from half a lemon for the marinade, plus extra for serving.
- Side salad greens: A simple pairing for serving.
How to bake chicken leg quarters to crispy
Baking or roasting is the best way to cook chicken leg quarters! They turn out so crispy on the outside yet juicy inside. The lemon marinade tenderizes the chicken beautifully and adds great flavor.
- Prepare the chicken: Pat the chicken dry with a paper towel—this helps the skin crisp up better. Use a fork to poke a few holes so the marinade can really soak in. Then, rub the spice mix all over, making sure to get some under the skin for extra flavor.
- Marinate: Place the chicken meaty side down in a large container. Drizzle with coconut aminos (or a mix of soy sauce and brown sugar) and squeeze in the juice of half a lemon. Seal it up and let it marinate in the fridge overnight. The lemon helps tenderize the meat, while the soy sauce and brown sugar add that perfect balance of savory and slightly sweet.
- Bake time and temperature: Arrange the chicken skin-side up on a wire rack over a baking sheet—this keeps air circulating around it so the skin gets crispy all over. Bake at 400°F (200°C) for 35–45 minutes, or until the internal temp hits 175–185°F (80–85°C).
- Rest and serve: Let the chicken rest for 5–10 minutes before serving. This keeps the juices locked in so the meat stays tender. Serve with extra lemon wedges and a simple salad for an easy, delicious meal!
Make-ahead, storage, and reheat
- Make-ahead: Marinate the chicken a night before.
- Refrigerate: Let the baked chicken leg quarters cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freeze: Place baked chicken quarters in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating: Use an oven for crispy skin. Preheat to 375°F (190°C). Place chicken quarters in the oven on a sheet pan and bake for 15-20 minutes until heated through.
Repurpose leftovers and pairing ideas
These baked chicken hindquarters are perfect for meal prep—simply seasoned, so they pair well with all your favorite vegetables and grains. Here are some dinner ideas and ways to use up leftovers:
- Leftovers: Add them to a silken tofu salad, spicy chicken noodle soup, or chicken hot and sour soup.
- Vegetable Sides: Pair with my honey Sriracha brussel sprouts or a fresh Napa cabbage slaw.
- With noodles: Try scallion oil noodles, gochujang pasta, or this chili oil ramen.
ChihYu’s helpful notes
- Marinate overnight: For the best flavor, poke holes in the chicken quarters with a fork and marinate in the fridge overnight.
- Bake over a wire rack: This keeps the skin crispy by allowing air to circulate while preventing the bottom from getting soggy from excess moisture.
- Bake time and temp: Bake the chicken leg quarters at 400°F (200°C) for 35–45 minutes. Start checking the internal temp at 35 minutes.
- Internal temp for juicy chicken: Use a meat thermometer to check doneness at the thickest part, avoiding the bone. Remove the chicken when it reaches 175-185°F (80-85°C).
- Let the chicken rest for 5-10 minutes before serving to retain juices.
More baked chicken thighs and drumsticks
I hope you enjoyed these crispy oven-baked chicken leg quarters with lemon marinade! Here are some more tasty recipes featuring chicken legs and thighs—great for an easy weeknight dinner.
- Scallion chicken—crispy, juicy thighs in a delicious homemade ginger scallion sauce.
- Honey sriracha chicken—ultra crispy thighs in a sweet, tangy, and spicy sauce.
- Vietnamese grilled chicken drumsticks— marinated in a sweet and savory peach jam sauce.
Recipe Card
Japanese baked lemon chicken leg quarters recipe
Make perfectly seasoned baked lemon chicken leg quarters that are tender and crispy with just a few simple ingredients and minimal time.
Ingredients
- 2 chicken leg quarters skin on and bone-in
- ½ tsp ground black pepper
- 1 tsp coarse salt
- ¼ tsp ginger powder
- ½ tsp garlic powder
- 3 tbsp coconut aminos or 1.5 tbsp soy sauce + ½ tbsp sugar
- Half one whole lemon juice plus more for serving
- Simple side salad greens for serving
Instructions
- Prepare the chicken: Pat dry the chicken, if it’s wet. Use a fork to poke a few holes all over the chicken legs. Combine pepper, salt, ginger, and garlic powder in a small bowl. Sprinkle the spice mix all over the chicken, including under the skin, and pat it in.
- Marinate: Place the chicken in a large container, meaty side down, and drizzle with coconut aminos (or soy sauce mixed with sugar) and the juice of half a lemon. Seal the container and marinate overnight in the fridge.
- Bake time and temperature: Preheat the oven to 400°F (200°C). Arrange the chicken on a wire rack over a baking sheet, skin side up. Bake for 35–45 minutes, checking at 35 minutes, until the internal temperature at the thickest part without touching bones reaches 175-185°F (80-85°C) for tender, juicy meat.
- Rest and serve: Let the chicken rest for 5–10 minutes. Serve with extra lemon wedges on the side with a simple side salad.
Notes
- Chicken Temperature: The recommended safe internal temperature of 165°F (74°C) is for chicken breast. However, chicken leg quarters have more connective tissue and bones, so they turn out juicier and more tender when cooked to 175-185°F (80-85°C).
- Alternative Cuts & Baking Time
- Bone-in, skin-on chicken thighs → 400°F (200°C) for 25-35 minutes
- Bone-in, skin-on drumsticks → 400°F (200°C) for 35-40 minutes
- Whole chicken legs (thigh + drumstick attached) → Same time and temp as the original recipe
- Marinate for More Flavor: For extra flavorful chicken, poke the skin with a fork a few times before adding seasonings. Marinate overnight in the fridge to make the chicken even more delicious!
- Storage & Reheat:
- Refrigerate: Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freeze: Place cooked chicken in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.
- Reheat: Oven (best for crispy skin): Preheat to 375°F (190°C). Place chicken on a baking sheet and bake for 15-20 minutes until heated through.
Nutrition
Serving: 1leg quarter, Calories: 329kcal, Carbohydrates: 3g, Protein: 24g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 142mg, Sodium: 1410mg, Potassium: 315mg, Fiber: 0.2g, Sugar: 0.04g, Vitamin A: 116IU, Vitamin C: 0.01mg, Calcium: 15mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
So delicious! I had everything on hand (except I had to sub 6 chicken legs) I love how simple this was to put together. It was such a yummy comforting meal! The skin was the favorite, my daughter requested it all!
I served with a side of sesame green beans and air fried japanese sweet potato. Will be making many more times!!
Lovely! It sounds so yummy with the side dishes you have. How wonderful!