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.
Servings: 2 servings
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