Roasted Curry Dill Chicken Leg Quarters

Roasted Curry Dill Chicken Leg Quarters are Marinated with Lemon Juice, Dill Weed, Curry and Fresh Garlic! The Crispy Skin and Juicy Chicken is a Delicious Easy Meal!

Chicken Leg Quarters has become a Regular Meal in our Home. We have lots of different Recipes with different Flavors and this one doesn’t disappoint! The flavor of Curry, Dill Weed and Lemon Juice creates a sweet but Dilly Flavor with Crispy Skin, So Delicious! Make Sure To Check Out All Our Chicken Recipes, Click Here

Make This Recipe!

For More Detailed Recipe Instructions, Just Scroll!

Watch us Make This, Video Below!

Prep Time: 10 Minutes
Marinating Time: 20 Minutes
Oven Temperature: 400 Degrees Fahrenheit
Roasting Time: 45 – 55 Minutes
Serves 4 
Chicken leg quarters - Dining in with Danielle

Roasted Curry Dill Chicken Leg Quarters Ingredients:

4 – 5 Chicken Leg Quarters Skin On
5 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Fresh Minced Garlic (about 3 cloves)
4 Tablespoons Lemon Juice
3 Teaspoons Curry Powder
2 Teaspoons Dried Dill Weed (about 2 Tablespoons Fresh Dill Weed)
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper

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Roasted Curry Dill Chicken Leg Quarters Instructions:

1. First, you will need a Nonstick Baking Sheet. Add 3 Tablespoons of Extra Virgin Olive Oil and Fresh Minced Garlic to the Bottom of the Baking Sheet, Make sure to Coat the Pan. Now, Put the Chicken Leg Quarters on the Baking Sheet, Skin Side Up.

TIP: Putting the Fresh Garlic on the Pan under the Chicken Leg Quarters helps the Garlic to not Burn On Top, also gives a Delicious Flavor Roasted into the Bottom of the Chicken!
Roasted Chicken - Dining in with Danielle

2. Next, In a Bowl, add 2 Tablespoons Extra Virgin Olive Oil, Lemon Juice, Curry Powder, Dill Weed, Salt and Ground Black Pepper. Mix up the Marinade Ingredients and then Pour the Marinade on top of the Chicken Leg Quarters. Spread the Marinade all over the Top of the Chicken. Now let the Chicken Sit for 20 Minutes, So it can Soak in.
Marinated Chicken Leg Quarters - Dining in with Danielle

3. PreHeat Oven at 400 Degrees F. Roast the Chicken Leg Quarters for 45 – 55 Minutes, Do Not Turn Over. The Skin should be Crispy and the Chicken Meat will be Tender and Juicy. Don’t worry about the Marinade Burning a little, Flavor is still Delicious!
Crispy Skin Chicken Leg Quarters - Dining in with Danielle

Roasted Curry Dill Chicken Leg Quarters 

Prep Time: 10 Minutes
Marinating Time: 20 Minutes
Oven Temperature: 400 Degrees Fahrenheit
Roasting Time: 45 – 55 Minutes
Serves 4

Roasted Curry Dill Chicken Leg Quarters Ingredients:

4 – 5 Chicken Leg Quarters Skin On
5 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Fresh Minced Garlic (about 3 cloves)
4 Tablespoons Lemon Juice
3 Teaspoons Curry Powder
2 Teaspoons Dried Dill Weed (about 2 Tablespoons Fresh Dill Weed)
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper

Roasted Curry Dill Chicken Leg Quarters Instructions:

1. First, you will need a Nonstick Baking Sheet. Add 3 Tablespoons of Extra Virgin Olive Oil and Fresh Minced Garlic to the Bottom of the Baking Sheet, Make sure to Coat the Pan. Now, Put the Chicken Leg Quarters on the Baking Sheet, Skin Side Up.

TIP: Putting the Fresh Garlic on the Pan under the Chicken Leg Quarters helps the Garlic to not Burn On Top, also gives a Delicious Flavor Roasted into the Bottom of the Chicken!

2. Next, In a Bowl, add 2 Tablespoons Extra Virgin Olive Oil, Lemon Juice, Curry Powder, Dill Weed, Salt and Ground Black Pepper. Mix up the Marinade Ingredients and then Pour the Marinade on top of the Chicken Leg Quarters. Spread the Marinade all over the Top of the Chicken. Now let the Chicken Sit for 20 Minutes, So it can Soak in.

3. PreHeat Oven at 400 Degrees F. Roast the Chicken Leg Quarters for 45 – 55 Minutes, Do Not Turn Over. The Skin should be Crispy and the Chicken Meat will be Tender and Juicy. Don’t worry about the Marinade Burning a little, Flavor is still Delicious!

Dining in with Danielle for more recipes!

Photos and video By my love Chris Redding

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Danielle Redding

I have been cooking since I was around 12 but I was helper since 8 or 9! I spent time in the kitchen with my mom and twin sister cooking and baking from scratch almost everyday. I grew up in a 6 people family on a budget but that doesn't mean we didn't eat good! Even though, I branched out when I had my own family with my cooking skills, cooking is in my blood! My husband of over 20 years is my inspiration to cook up different things and experiment with seasonings because I love to hear him say "MMMMM, that's so good"! He also is my helper and I love it! Our goal in our family of four, is to eat healthier on a budget in our own kitchen! The recipes you will find in Dining in with Danielle are all my own recipes from scratch. After many years of experimentation, these recipes are some of our favorites and for the most part easy! Our teenager and man son (when he is home) love to eat, LOL! We wanted our recipes to be something you can whip up on a wim! I also share a lot of tips and alterations of ingredients in our recipes.