Roasted Chicken Leg Quarters

This recipe is a pretty simple roasting recipe.  It gives a little Latin flavor to the chicken.  This also went over very well.  The skin on the chicken cooks up crisp and is easily removed if you don’t want to eat it.  I did.


  • 4 chicken leg/thigh quarters, skin on
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • 1 package Goya sazon seasoning with achiote
  • 1 teaspoon ground cumin
  • 1 lemon, sliced
  • Dried cilantro


1. Put olive oil, lemon juice, ground cumin, and Goya seasoning in a 1 gallon freezer bag.

2.  Add chicken, toss and roll in bag.  Marinate in refrigerator for 1-2 hours, changing position occasionally.

2. Position a rack in the center of the oven and heat at 425°F.

3. Place the chicken on a baking sheet and roast for about 15 minutes. Take the baking sheet out the oven and place the lemon slices on top of the chicken evenly. Sprinkle with dried cilantro leaves.

4. Continue roasting until the chicken is cooked through, about 45 minutes more and serve.


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