Lemon Butter Chicken Leg Quarters

1. Marinate the Chicken.
   1. Remove chicken from the fridge and pat dry with paper towels. Place chicken into a glass bowl with lid, and set aside. 
   2. In a small bowl, add 1/2 cup melted butter, garlic, juice of 1 lemon (approx. 2-3 Tbsp), salt, and pepper.
   3. Brush the chicken on both sides and cover with lid for 15-30 minutes on the countertop while prepping the kitchen. Do not refrigerate or the butter will solidify. 
2. Make the Chicken.
   1. Preheat oven to 400F.
   2. Cut 2 lemons into slices.
   3. Melt ghee in a hot pan on stovetop until sizzling over medium-heat.
   4. Add chicken and lemon slices and brown to your liking for a few minutes on each side (keep the lemons toward the back of the pan so they don’t burn and flip them a few times).
   5. Transfer chicken and lemons to a preheated oven safe dish or pan. Finish in the oven at 400F for about 30-40min or until internal meat thermometer reads 165F. Check the thermometer often so the chicken doesn’t overcook. 
   6. Transfer chicken to a plate and enjoy with salad, rice, potatoes or other veggies. 

Optional 

• Garnish with capers, fresh sprouts, extra sauce, or a sprinkle of ground cayenne pepper for added heat.
• Before adding the melted butter to the chicken, reserve a small amount of the sauce and pour over the chicken after it’s done.

Notes 

• If cooking in a pan that is not oven safe, be sure to add the dish you will be using in the oven when preheating so it’s warm.
• Cooking times will vary depending on the weight and size of the chicken.