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Baked Chicken Leg Quarters pinterest

Baked Chicken Leg Quarters

Baked chicken leg quarters are budget-friendly and flavorful, requiring just simple seasoning before transforming in the oven to yield tender, juicy meat with irresistibly crispy skin. Whether you're cooking for a crowd or meal prepping for the week, this straightforward recipe delivers maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 50 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 385 kcal

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Wire Rack
  • Meat thermometer

Ingredients
  

  • 4 chicken leg quarters about 3-4 pounds total
  • 2 tablespoons olive oil
  • 1 tablespoon paprika smoked paprika works beautifully for deeper flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or 2 teaspoons fresh, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced (optional for extra punch)
  • 2 tablespoons butter melted (for extra crispy skin)

Instructions
 

  • Pat the chicken leg quarters dry with paper towels. This removes excess moisture that would otherwise prevent proper browning and crispy skin development. For even cooking, trim any excess fat hanging from the edges without removing the skin.
  • In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
  • Drizzle olive oil over the chicken leg quarters, then rub with the seasoning mixture, ensuring you get under the skin where possible. If time permits, use your fingers to gently separate the skin from the meat without detaching it completely, then insert some seasoning directly against the meat.
  • For deeper flavor penetration, allow the seasoned chicken to marinate in the refrigerator for at least 30 minutes or up to overnight. Place in a sealed container or cover with plastic wrap.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a rack on top to elevate the chicken.
  • Place the chicken leg quarters on the rack, skin side up, ensuring they aren't touching. Bake uncovered for 30 minutes to begin the browning process.
  • After 30 minutes, brush the chicken with melted butter for extra golden-brown skin. Continue baking for another 15-20 minutes until the internal temperature reaches 165°F (74°C) at the thickest part, away from the bone.
  • Allow the chicken to rest for 5-10 minutes before serving. This crucial step lets the juices redistribute throughout the meat.

Notes

- Remove the chicken from the refrigerator about 20 minutes before cooking to take the chill off.
- For a quick weeknight meal, you can skip the marinating time, although flavor will be less developed.
- Make ahead option: Season the chicken up to 24 hours in advance and keep refrigerated until ready to bake.
- For a complete sheet pan dinner, add potato wedges and broccoli florets to the same pan during the last 20 minutes of cooking.

Nutrition

Calories: 385kcalCarbohydrates: 2gProtein: 34gFat: 26gSodium: 650mgFiber: 0.5gIron: 15mg
Keyword Chicken, Chicken Leg Quarters, Baked Chicken, Budget Friendly, Dinner
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