Lemon-Garlic Chicken Quarters
Roasted Potatoes and Broccoli Florets
Ingredients
- 1 lemon
- 1½ lb chicken leg quarters
- 2 Tbsp butter, softened
- 2 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F. Thinly slice ½ lemon. Arrange lemon slices in a single layer on a foil-lined rimmed baking sheet. Arrange leg quarters, skin sides up, over lemon slices.
- Grate zest and squeeze juice from ½ lemon. Combine butter, lemon juice and zest, garlic, salt, and pepper in a bowl; rub over chicken. Bake 35 to 40 minutes or until chicken is done and skin is browned and crisp.
Side Dish Ingredients
- ¾ lb red potatoes, quartered
- ½ onion, cut into wedges
- 2 Tbsp olive oil
- ½ (12-oz) pkg frozen broccoli florets
- 1 Tbsp butter
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes, onion, and oil on a rimmed baking sheet; season lightly with salt and pepper. Bake 25 to 30 minutes until browned and tender.
- Steam broccoli according to package directions. Toss with butter until melted, and season with salt and pepper to taste.
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