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Chicken Leg Quarters With Lemongrass & Thyme

Chicken Leg Quarters With Lemongrass & Thyme

Chicken leg quarters recipe and content provided by Sheridan Austin

This sheet pan recipe for chicken leg quarters is here to save your weeknights. Simply spice your chicken and roast in the oven for a set-and-forget main dish with epic flavor.

Related: Low-Carb Angel Hair Pasta With Lemon Chicken

Chicken leg quarters are a budget-friendly cut with skin and bones that help keep meat tender. Roasting them with a little water or bone broth at the bottom of your pan creates a flavor-infused sauce perfect for drizzling on your favorite side dishes.

Baking your food can be a suitable cooking method on the Bulletproof Diet, especially if you use the right approach. Since fats can oxidize at high oven temperatures, you’ll want to use spices with antioxidant properties. Turmeric is one such spice that can help reduce fat oxidation during cooking, all while adding delicious earthy flavor to this recipe.

Serve your chicken leg quarters with easy side dishes like mashed cauliflower, steamed greens, or creamy whipped sweet potatoes for a quick and easy weeknight dinner.

This hearty sheet pan recipe for chicken leg quarters takes minutes to prep and packs every bite with anti-inflammatory benefits.

Chicken Leg Quarters With Lemongrass & Thyme

Ingredients:

  • 4 chicken leg quarters
  • 2 teaspoons turmeric
  • 2 teaspoons dried thyme
  • Juice of 1 lemon
  • 2 stalks of lemongrass, roughly chopped
  • 1 cup pastured chicken bone broth (try this recipe) or filtered water
  • 1 tablespoon grass-fed ghee or coconut oil, melted
  • Salt to taste

Ingredients:

  1. Preheat your oven to 350 degrees.
  2. On a rimmed sheet pan, add chicken and toss with ghee and lemon juice.
  3. Pour the broth or water in the bottom of the pan.
  4. In a small bowl, mix turmeric, thyme, and salt and sprinkle evenly over the chicken leg quarters.
  5. Top chicken with lemongrass, and place any extra pieces in the pan liquid to infuse it with flavor.
  6. Bake for 50-60 minutes. In the last 5 minutes of cooking, increase the temperature to 390 degrees to make the skin crispy (optional).
  7. Serve warm with your favorite quick side dishes.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 199
  • Total Fat: 8.6g
  • Sodium: 137mg
  • Total Carbs: 1.4g
  • Fiber: 0.4g
  • Sugars: 0.1g
  • Net Carbs: 1g
  • Protein: 27.7g
  • Cholesterol: 89mg
  • Potassium: 224mg
  • Vitamin D: 0mcg
  • Calcium: 23mg
  • Iron: 2mg

Note on ingredients: Chicken is a “suspect” protein on the Bulletproof Diet because meat (even organic varieties) can come from birds that fed on moldy corn and soy. As a result, chicken has lower-quality fat with more omega-6 fatty acids and potential toxins than other grass-fed animals. If you do eat poultry, look for pastured organic meat (ideally from a local farmer), and only enjoy it a few times per week.

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