1 lemon, cut into 6 slices (for bottom of roasting pan)
1 cup water
½ tablespoon oil for pan
1 lemon, sliced, for garnishing
Sprinkle of fresh parsley, chopped for garnishing.
1/2 teaspoon dried thyme
1 tablespoon fresh ground black pepper, ¼ teaspoon if pre-ground
2 lemons, finely zested
2 teaspoons salt
1 teaspoon granulated garlic
1 small onion, grated
2 tablespoons olive oil
½ teaspoon salt
Rinse the Leg Quarters and pat dry with a paper towel.
In a large, gallon-size plastic bag or a large glass bowl, mix all the ingredients of the seasoning blend together until well combined.
Add the Leg Quarters to the bag or bowl, seal, and toss to coat the chicken pieces evenly with the seasoning blend. Place in the fridge for at least 15 minutes to allow the chicken to absorb the flavors.
Preheat your oven to 375 degrees Fahrenheit.
Line a baking dish with parchment or foil and spray or brush lightly with oil.
Slice lemons and place them and water in the roasting pan.
Arrange the chicken pieces around the lemons in the prepared baking dish.
Bake the chicken for about an hour or until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit. The juices should run clear when a fork is inserted.
Remove the chicken from the oven, cover with foil, and let it rest for 15 minutes.
Plate the chicken with the baked lemons, pan juices, and a squeeze of fresh lemon juice over the chicken. Garnish with fresh ground pepper and parsley. Serve with mashed potatoes or your favorite sides.