Roasted Chicken Leg Quarter with Lemongrass
A chicken leg quarter is rubbed with calamansi, lemongrass, and salt, then roasted until the skin is browned. It is simple, high-protein, and satisfying without rice.
Estimated cost: ₱340–₱380
Prep 25 min · Total 70 min · Serves 1
Nutrition per serving: 613 kcal · 45 g protein · 5 g carbs · 45 g fat
Ingredients
- 1 large piece, about 220g edible portion chicken leg quarter
- 1 tbsp coconut oil
- 2 tbsp calamansi juice
- 1 stalk lemongrass, pounded
- 1/4 cup cucumber slices
- 2 cloves garlic, grated
- 3/4 tsp salt
- 1/4 tsp black pepper
Steps
- Pat the chicken very dry, especially the skin, so it roasts instead of steaming.
- Mix calamansi juice, grated garlic, salt, black pepper, and pounded lemongrass. Rub the mixture all over the chicken and under the skin where possible.
- Rest the chicken uncovered in the refrigerator for 20 minutes to lightly dry-brine the skin.
- Preheat the oven or turbo broiler to 200°C. Brush the chicken skin with coconut oil.
- Place chicken skin-side up on a rack or shallow tray and roast for 35 to 40 minutes, basting once with pan juices after 25 minutes.
- Increase heat to 220°C for the final 5 minutes until the skin is deep golden and crisp in spots.
- Check that juices run clear near the thigh bone, then rest for 7 minutes before cutting.
- Serve with cucumber slices to balance the rich roasted chicken.
Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).