Keto Herb-Roasted Baked Chicken Leg Quarters
Juicy, flavorful, and perfect for a low-carb lifestyle, these Keto Herb-Roasted Baked Chicken Leg Quarters are a simple yet satisfying dinner option. Marinated in a fragrant blend of olive oil, garlic powder, onion powder, and dried herbs like rosemary, thyme, and oregano, this recipe delivers crispy skin and tender, succulent meat in every bite. A touch of paprika adds a smoky depth, while a splash of lemon juice brightens the dish with a zesty tang. Oven-roasted to golden perfection in just one hour, these chicken leg quarters are an easy, keto-friendly way to elevate weeknight meals. Garnished with fresh parsley, they make a stunning and wholesome centerpiece for any table. Whether paired with roasted vegetables or a fresh green salad, this recipe is sure to impress!
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Ingredients
- 4 pieces chicken leg quarters
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Step 2
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried rosemary, and dried oregano.
Step 3
Pat the chicken leg quarters dry with paper towels to ensure the skin crisps up during cooking.
Step 4
Drizzle olive oil and lemon juice over the chicken, rubbing it into the skin and meat.
Step 5
Sprinkle the herb and spice mixture evenly over each chicken leg quarter, ensuring all sides are coated. You can also gently lift the skin to season underneath it for more flavor.
Step 6
Place the prepared chicken on the lined baking sheet, skin side up, leaving space between each piece for even cooking.
Step 7
Bake in the preheated oven for about 45 to 60 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown and crispy. Use a meat thermometer to check the temperature to ensure it's cooked through.
Step 8
Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute.
Step 9
Serve hot, garnished with fresh chopped parsley for a burst of color and flavor.
Nutrition Facts
| Serving size | (1068.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2506.0 |
| Total Fat 183.8g | 0% |
| Saturated Fat 47.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 930mg | 0% |
| Sodium 3191.2mg | 0% |
| Total Carbohydrate 10.0g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 0.8g | |
| Protein 181.8g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 180.8mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2135.8mg | 0% |
Source of Calories