Roasted Lemon and Garlic Chicken Quarters

Sunday dinner roasted chicken with potatoes

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1171 Calories
78g Fat
4g Carbs
109g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 1171
% Daily Value*
Total Fat 78g 99%
Saturated Fat 19g 96%
Cholesterol 426mg 142%
Sodium 686mg 30%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 109g
Vitamin C 6mg 30%
Calcium 85mg 7%
Iron 8mg 44%
Potassium 994mg 21%
*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 combination of fresh lemon juice, olive oil, garlic, and dried herbs and spices season these roasted chicken quarters perfectly.

The chicken quarters make an excellent dish to serve for an everyday family meal, or make it for Sunday dinner. Serve with baked or roasted potatoes and steamed broccoli or a tossed salad.


  • 5 to 6 tablespoons freshly squeezed lemon juice

  • 1/3 cup extra-virgin olive oil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried parsley

  • 1 teaspoon Creole seasoning

  • 6 cloves garlic, coarsely chopped

  • 3 1/2 to 4 pounds chicken, cut into quarters

  • 1/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

Steps to Make It

  1. Heat oven to 375 F.

  2. Combine the lemon juice, olive oil, herbs, seasoning, and garlic.

  3. Sprinkle the chicken with kosher salt and pepper.

  4. Toss the chicken with the first mixture; arrange in a roasting pan.

  5. Bake for about 1 1/2 hours, turning about halfway through. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.


  • How to Quarter a Whole Chicken: With a sharp knife, separate the legs (with thighs) from the chicken until you see the hip socket. Cut through the hip socket to remove the legs. Next, cut out and remove the backbone. Discard or freeze it to use in a future stock. Slice through the center of the breast to make two split breasts. You should have four quarters: two whole legs and two split breasts with wings attached.