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5 minutes
70 minutes
195 minutes
- 4 chicken leg quarters with skin
- 2 teaspoons lemon-pepper seasoning
- 1.5 teaspoons salt
- 1 teaspoon dried parsley
- 2 teaspoons olive oil
- Season the leg quarters generously with zesty lemon-pepper, salt, and fragrant parsley. Allow the flavors to meld as it chills in the refrigerator, covered, for 2 hours.
- Preheat the oven to 400°F (200°C) to create the perfect cooking environment.
- In a skillet over medium-high heat, brown the chicken skin for about 5 minutes on each side. Transfer the chicken to a roasting pan.
- Roast in the preheated oven until fully cooked and juices run clear, approximately 1 hour. Use an instant-read thermometer near the bone; it should register 165 degrees F (74 degrees C).
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