Start by rinsing the chicken leg quarters in cold water. Then, pat the chicken dry with paper towels. Make sure to dry the skin as much as possible.

Next, place the chicken into a gallon-sized bag and add oil, salt, black pepper, the juice of one lemon, zest, and fresh minced garlic. Marinade for 30 minutes tops. Marinating your chicken is a really simple way to both infuse flavor and tenderize your chicken without a ton of effort on your part.

Preheat the oven to 400°F

After the marinated time, transfer the chicken to a roasting pan. Cut a few lemon slices and place them around the chicken and some unsalted butter. Sprinkle some smoked paprika on the chicken legs and place them in the preheated oven.

Bake the chicken leg quarters for 40-45 minutes or until the internal temperature of the meat is 165°F. Use a meat thermometer (instant-read thermometer) to check the temperature! As the chicken legs roast, the butter melts and combines with the natural juices from the chicken, along with the flavors of garlic, lemon, and paprika. The result is a rich, buttery sauce with bright citrus notes from the lemon juice and zest. This sauce is perfect for drizzling over the chicken just before serving, adding extra moisture and a boost of flavor to each bite.

I paired this chicken with steamed broccoli and small potatoes. It also pairs beautifully with side dishes like mashed potatoes or rice, where it soaks in, making each spoonful taste incredible. If you love sauces with a bold yet balanced taste, this one will become a new favorite!