Lemon and Garlic Chicken Legs Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/21/22
Chicken Legs in Skillet
Diana Rattray
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 chicken leg quarters
Nutrition Facts (per serving)
296 Calories
18g Fat
22g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 296
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 45%
Cholesterol 112mg 37%
Sodium 291mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 18g
Vitamin C 107mg 537%
Calcium 67mg 5%
Iron 2mg 12%
Potassium 509mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A buttery mixture of lemon, garlic, and thyme flavor this great-tasting grilled or broiled chicken. This recipe is an excellent choice for chicken leg quarters or whole chicken legs.

Add an extra garlic clove for more garlic flavor. If you have fresh thyme, use about 2 teaspoons.

Not only are chicken legs juicy and flavorful—they're less expensive than many other cuts. The recipe can be prepared with bone-in chicken thighs or drumsticks as well (use 8 pieces).

Ingredients

  • 4 bone-in chicken leg quarters (or whole legs)

  • 1 lemon, cut in half

  • 4 tablespoons melted butter

  • 1 clove garlic, finely minced

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon paprika

Steps to Make It

  1. Rub the chicken leg quarters all over with the lemon.

  2. Combine the butter, garlic, thyme, salt, pepper, and paprika.  Brush or spoon the mixture onto skin side of the chicken legs.

  3. Preheat the broiler (high, or 500 F).

  4. Place the chicken on the rack of a broiler pan. Pour about 1/4 inch of water into the bottom of the pan to prevent the fat from burning and smoking. Broil the chicken about 6 inches from heat for 10 minutes. Turn and brush with the butter mixture. Broil for 10 minutes longer. Brush again with the butter mixture and broil until tender and golden brown. Look for a minimum temperature of 165 F on an instant-read thermometer inserted into the thickest part of the thigh. The juices should run clear when pierced with a fork. 

  5. Brush with more butter mixture before serving.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tip

  • A whole chicken leg consists of the drumstick and thigh, while a chicken leg quarter includes a portion of the back. Use either one in this recipe.