Learn how to make the juiciest baked chicken leg quarters using just a few simple ingredients and a baking pan. Bone-in and skin-on chicken quarters are coated with a flavorful homemade spice mix, and a bit of oil, and roasted at 400°F until the meat is tender and the skin is irresistibly crispy.
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About baked chicken leg quarters
Chicken leg quarters are simply the entire back leg of the chicken. It is the drumstick and the thigh still in one piece, usually with a small part of the back bone attached.
Similar to my easy roasted turkey legs, these roasted chicken quarters are baked in the oven with the minimum prep time, and minimum clean up and without the need of flipping them during the cooking process.
The trick to juicy and flavorful chicken leg quarters with crispy skin is letting them cook until their internal temperature reaches 175-185°F. I learnt this trick from my culinary school I currently attend. The reason for that is dark chicken meat is tough and this higher temperature is the secret to melting away the tough connective tissue so the meat becomes incredibly juicy.
Ingredients
Please, scroll down to the recipe card at the end of this post for the recipe ingredients quantities.
- Chicken leg quarters: These include thighs, drumsticks, and part of the back. They are usually bone-in and skin-on.
- Seasoning mix: salt, paprika, garlic powder, onion powder, ground cumin, dried oregano, and black pepper.
- Olive oil: you can also use avocado oil or even butter.
How to bake chicken leg quarters
Step 1. Preheat oven to 400°F. Line the bottom of the pan with parchment paper for easier clean up. Pat dry chicken leg quarters with paper towels to get rid of the access moisture.
Step 2. In a small bowl, add all the seasoning mix ingredients. You can also add about ¼ teaspoon of cayenne pepper to make the chicken spicier.
Step 3.Rub chicken pieces with a little bit og olive oil, followed by the spice mixture. Make sure it sticks well, by pressing it gently onto the meat.
Step 3. Place seasoned chicken with a skin side up on a prepared baking pan. Bake the chicken quarters at 400°F for about 50-60 minutes or until the internal temperature reaches 175-185°F.
Hot tip: Always let the chicken rest for about 10 minutes, so the juices redistribute and you have the most tender meat.
Recipe tips
- The cooking time might be longer or shorter, depending on the size of the chicken quarters ( approximate cooking times: 55-65 minutes for large, 45-55 for medium, 35-45 minutes for small).
- I recommend taking the chicken out when the instant-read thermometer registers minimum 175°F to ensure the skin is crispy and meat is tender
- Store leftover chicken in an airtight container in the fridge for up to 3-4 days, or you can also shred it and freeze it for up to 3 months.
Serving ideas
- Roasted carrots and green beans - for a light but quite filling plate.
- Air fryer baked sweet potatoes - ideal for weeknight easy meal, that is also kid friendly.
- Buckwheat groats - for a hearty and balanced Eastern European dinner idea.
- Air fryer baked russet potatoes- for a quick and satisfying meal. Baked potatoes offer a comforting side dish, you can load them with sour cream, cheese, and chives.
- Sheet pan potatoes and green beans - for a well-rounded meal, that can be served on a holiday table.
- Oven-roasted golden beets - if you are in the mood for something unique and flavorful to try with your chicken.
Frequently asked questions
Chicken quarters are one-fourth sections of the chicken, which can be either leg quarters or breast quarters. Chicken leg quarters are the most common ones you can find at the grocery store.
400°F is the best temperature for baking chicken leg quarters, as it makes the skin crispy and cooks the meat evenly without burning or over-drying it.
Insert a meat thermometer into the thickest part of the chicken quarter to ensure the internal temperature has reached at least 165°F, but for juicer and tender meat cook them until the internal temperature reaches 175-185°F.
Yes, you can add vegetables to the pan, but only if you do not mind giving up the crispy skin. Vegetables will add moisture to the pan, and while the dish will still be delicious, the chicken will not be as crispy.
📖 Recipe
Baked Chicken Leg Quarters
Equipment
- 1 Baking pan
Ingredients
- 4 chicken leg quarters
- 2 tablespoons olive oil or vegetable oil EVOO works well too
- 1 teaspoon salt (table fine salt)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Line baking pan with parchment paper.
- Remove the chicken quarters from packaging and pat them dry with paper towels.
- In a small bowl, combine 1 teaspoon salt (table fine salt), 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ½ teaspoon black pepper,
- Rub chicken quarters with olive oil and then with the seasonings, ensuring the seasoning sticks well on both sides.
- Arrange seasoned chicken with the skin side up in a prepared pan. Bake at 400°F for about 50-60 minutes, or until the internal temperature reaches 175-185°F. *see notes
Notes
- Chicken leg quarters are hard to overcook, so roast them longer for best results.
- The internal temperature should reach 175-185°F to ensure the meat is tender and pulls away from the bone.
- If you like spicy chicken, add about ¼ teaspoons of cayenne pepper to the seasoning mix.
- 1 teaspoon of fine salt (fine) is about 1.5 to 2 teaspoons of kosher salt (coarse), depending on the size of salt crystals.
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