Preheat your oven to 400 degrees. With this recipe, you're going to give the chicken a quick sear on both sides, and finish cooking in the oven.
Combine 1 Tbsp olive oil, 1/4 tsp salt, 1/2 tsp thyme (I used fresh), 1 1/2 tsp oregano, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1 tbsp mustard (I used mostly yellow, and added a tad of hot)
Mix until combined
Place chicken quarters in a baking dish for an easy and mess free rub down
Coat chicken entirely, front to back, using your fingers or a brush and set aside.
Zest 2 tsp and Squeeze 1/4 cup lemon juice. This came out to be one lemon exactly for me.
Combine lemon juice, lemon zest, and 1 1/4 cups chicken stock. Whisk together and set aside.
Heat 1 tbsp olive oil in an oven safe pan over medium high heat
Place chicken skin side down and sear for roughly 2-3 minutes. Flip quarters over and repeat.
Once golden brown on both sides, add liquid mixture of lemon juice, zest, and broth to the pan. Place in the oven for roughly 25-30 minutes, or until internal temp reaches 175 degrees.
And voila! Enjoy as each quarter comes in under 3 carbs each! Use the remaining broth to drizzle over your vegetables. It's delish!
This recipe was adapted from damndelicious.net by Chung-Ah with just a few alterations! Enjoy!
- 2.0 Chicken Quarters
- 2.0Tbsp Olive oil
- 3.0tsp Lemon zest
- 1/4c Fresh squeezed lemon juice
- 1/2tsp Oregano
- 1/2tsp Thyme
- 1/4tsp Kosher Salt
- 1.0Tbsp Mustard
- 1/4c Chicken Stock