These broiled chicken leg quarters make a quick, flavorful dinner. Fresh garlic and lemon brighten the dish, and the recipe is ready in about 30 minutes. It’s also paleo- and keto-friendly.
Easy Broiled Chicken Leg Quarters
Chicken leg quarters may look intimidating, but they’re an easy, budget-friendly option for weeknight dinners. With a simple lemon-garlic oil and a short time under the broiler, you’ll get juicy meat and crisp, golden skin.
This method is fast and forgiving once you know the steps: season, broil, baste, and finish covered so the thigh and drumstick both reach 165°F without burning the skin. Serve with a quick salad or your favorite low-carb side for a complete meal.
Why you’ll love these Lemon Garlic Chicken Leg Quarters
- Budget friendly – Leg quarters are usually very affordable and feed multiple people easily.
- Simple ingredients – Pantry staples and fresh lemon and garlic are all you need.
- Quick dinner – From start to finish in under 30 minutes.
Ingredients
- Chicken leg quarters – Keep the thigh and drumstick attached and leave the skin on for the best flavor and texture.
- Oil – Avocado oil works well; melted butter, ghee, or olive oil are fine substitutes.
- Seasonings – Kosher salt, ground black pepper, fresh minced garlic, fresh lemon juice, and chopped fresh parsley for garnish.
Tips & Tricks
Because the thigh and drumstick can cook at different rates, finish the chicken covered with foil toward the end of cooking so the meat reaches 165°F without charring the skin. Basting after each flip helps keep the meat moist and develops a nicely seasoned crust.
Tools for broiling chicken quarters
- Casserole dish, baking dish, or broiler pan
- Meat thermometer (digital preferred)
- Basting brush
How to broil chicken leg quarters
- Preheat your oven to Broil (choose the high broil setting if available). Place the oven rack one position below the top so the chicken will be close to the heat source.
- Grease the bottom of a 9×9 baking dish or broiler pan with oil or butter. Arrange the leg quarters in a single layer, skin side up.
- Whisk together the oil, minced garlic, lemon juice, salt, and pepper. Brush the chicken with the mixture, reserving some for basting.
- Broil uncovered for 8 minutes. Flip each piece and baste with the reserved oil mixture.
- Broil another 8 minutes, flip the pieces back skin side up, and baste again.
- Broil 6 more minutes, then cover the dish with aluminum foil and continue cooking for an additional 4–8 minutes, checking with a meat thermometer.
- Remove the chicken from the oven when the internal temperature reaches 165°F. Let rest 5 minutes, then garnish with chopped parsley and serve.
How long do you broil chicken leg quarters?
Total cook time varies with the size of the quarters. Smaller pieces may finish in about 26 minutes, while larger quarters can take closer to 30 minutes. Use a meat thermometer and begin checking around 26 minutes to avoid overcooking.
Substitutions
- Avocado oil – Substitute melted butter, ghee, or olive oil.
- Fresh lemon juice – Bottled lemon juice can be used in a pinch, though fresh brightens the flavor.
- Fresh garlic – Garlic powder works if fresh isn’t available (about 1 clove = 1/8 tsp garlic powder).
- Adjust seasonings with onion powder, dried or fresh herbs, or your favorite spice blend.
What to serve with broiled chicken quarters
These chicken quarters pair nicely with a simple green salad tossed in vinaigrette, griddled or roasted vegetables, mashed cauliflower for a low-carb option, or roasted potatoes if you prefer something heartier. A light lemony sauce or pan jus also complements the lemon-garlic flavors.
How to store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Separate meat from excess liquid for best texture.
How to reheat
Reheat gently in a 350°F oven until warmed through to preserve crispy skin, or use the microwave on high for 2–2½ minutes for a quick option, though the skin will soften.
FAQs
About 26–30 minutes depending on size. Check with a meat thermometer at 26 minutes and continue in short increments until the internal temperature reaches 165°F.
Both methods work. Broiling is faster and produces crisp skin quickly but requires close attention because the heat is direct and high. Baking is gentler and more hands-off.
Yes — broiling is an excellent way to get crispy skin while keeping meat juicy.
Basting with the seasoned oil mixture after each flip and finishing covered for the final minutes helps retain moisture.
More easy chicken recipes
Try other simple chicken mains like skillet chicken thighs with vegetables, baked honey mustard chicken, or teriyaki chicken thighs for variety and easy weeknight dinners.
Easy Broiled Chicken Leg Quarters
Equipment
- 9×9 baking dish
- Meat thermometer
- Basting brush
Ingredients
- 2 chicken leg quarters
- 2 tablespoons avocado oil (or butter/ghee/olive oil)
- 3 cloves garlic, minced
- 1 lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to Broil and position the rack one below the top.
- Grease a 9×9 baking dish and arrange leg quarters skin side up in a single layer.
- Mix oil, garlic, lemon juice, salt, and pepper. Brush the chicken, saving some for basting.
- Broil 8 minutes uncovered, flip, and baste.
- Broil 8 more minutes, flip back skin side up, and baste again.
- Broil 6 minutes, then cover with foil and cook an additional 4–8 minutes until the internal temperature reaches 165°F.
- Remove, let rest 5 minutes, garnish with parsley, and serve.
Notes
Total cooking time depends on the size of the leg quarters. Start checking with a thermometer at about 26 minutes to avoid overcooking.
Nutrition
Carbohydrates: 3 g
Protein: 34 g
Fat: 41 g
Saturated Fat: 8 g
Sodium: 694 mg
Potassium: 333 mg
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