Baked Chicken Leg Quarters are super crispy, juicy, and oh so tender with a hint of spice. They are without a doubt one of our favorite dinners. They are meaty and so full of flavor.
My marinated chicken drumsticks recipe has become one of my most popular recipes, so we hope you love this one just as much!
Baked Chicken Leg Quarters Recipe
My friends, these baked leg quarters will sure to become a favorite for your family. Besides being an affordable cut of poultry, these are super flavorful and dare I say, moist and juicy.
The key is to lock in the flavors by giving the perfectly seasoned pieces a quick sear in a skillet. Then they finish roasting in the oven for an easy dinner
Leftovers are fabulous for lunch. Having a party, these are a great addition as they are simple and delicious. There is also an abundance of sides that can be paired with this recipe.
Roasted Red Potatoes , Crispy Oven Roasted Potatoes are two of our favorites to make with the roasted chicken quarters because they all bake in the oven, a no-brainer tasty dinner.
Ingredients
- The quarters are meaty which makes it easy to serve one per person for a simple easy dinner. You can of course use this same recipe on drumsticks, thighs, and breasts. Keep in mind they will be cooked through at different times. As long as they reach 165°F, the chicken pieces are cooked through.
- We love dehydrated onion and garlic for the rub because it adds a great depth of flavor. You can use ground garlic and pepper if you don’t have the dehydrated on hand. However, do yourself a favor and pick up some, they are affordable and great seasonings.
- Sear the poultry in a skillet using peanut oil to lock in the flavors. That gives a gorgeous sear on the chicken. Canola or avocado oil can be used as well.
- The blend of spices gives a nice kick of spice to the chicken.
Step by Step Instructions
- Preheat oven to 400F. Line a cookie sheet with tinfoil and place an oven-safe baking rack over top. Place the chicken quarters on the baking rack and rub all over with the butter.
- In a small bowl, combine the salt, pepper, garlic, onion, chili powder and cayenne. Adjust seasoning as desired.
- Sprinkle or rub the spice mixture all over the chicken.
- Place the peanut oil in a skillet over medium heat and once hot, sear each chicken for 2 minutes on each side.
- Then place the chicken back on the baking rack.
- Bake for 25-30 minutes, until a meat thermometer reads 175F (165F is safe for eating, but 175 will be fall-apart tender).
Expert Tips
Be sure and pat the chicken dry with a paper towel before you coat it with the butter. This ensures the butter and the spices adhere to the skin.
We prefer leaving the skin on for this recipe as it helps seal in the juices.
Be sure to heat your oven to 400°F before placing the chicken in to roast.
The best way to know that your poultry is cooked through is by using a thermometer. As FoodSafety.gov tells us, chicken should be at 165°F when cooked through.
Does the chicken have to be seared
While it is an extra step, I highly recommend not skipping it. That extra step ensures juicy chicken that is so tender.
Variations:
- The same process can be used on thighs, drumsticks, and breasts.
- Feel free to change up your spices. For example Cajun Seasoning, Homemade Seasoned Salt, Greek Seasoning, Taco or Italian Seasoning.
Storage Tips
Leftovers can be kept in the fridge for up to 3 days in a covered container or storage bag. You can freeze the cooked leftovers. To do this, place the roasted chicken quarters on a baking sheet in the freezer for about 45 minutes. They will be semi-frozen and when you place them in a freezer bag, they won’t stick together. You can defrost them overnight in the fridge. A microwave, using the manufacturers instructions for defrosting can also be used. The quarters can be kept in the freezer for up to 3 months.
Serving Suggestions
A meal that screams comfort food would include my Granny’s famous Mashed Potatoes.
Arugula Salad with Homemade Vinaigrette is a light and easy side salad.
A Greek Orzo Salad is another great choice and the leftovers are great for lunch.
Oven Roasted Green Beans for a low-calorie/low-carb side dish.
I’m on a roasted kick, this asparagus recipe is fantastic too.
Some of my other chicken recipes you may enjoy:
- This Korean BBQ Chicken is a stovetop recipe, ready in 20 minutes.
- Chicken Sausage Vegetable Skillet is a family favorite.
- Instant Pot Shredded Chicken is a great recipe for getting your meat cooked for salads and casseroles.
- Chicken Piccata is a reader and family favorite.
- My family loves this Chicken Cacciatore, with both Instant Pot and stove top directions.
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Crispy Oven Baked Chicken Leg Quarters
Equipment Needed:
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Ingredients
- 4 chicken leg quarters usually around 6- 8 ounces per leg quarter
- 2 Tablespoons unsalted butter, softened or peanut oil Note 2
Chicken Spice Rub
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dehydrated garlic Note 3
- 1 teaspoon dehydrated onion
- 2 teaspoons chili powder Note 4
- ½ teaspoon cayenne powder optional, note 4
- 2 Tablespoons peanut oil, for searing
Instructions
- Preheat oven to 400F. Line a cookie sheet with aluminum foil and place an oven-safe baking rack on it.
- Place the chicken quarters on the baking rack and rub all over with the butter.
- In a small bowl, combine the salt, pepper, garlic, onion, chili powder and cayenne. Adjust seasoning as desired.
- Sprinkle or rub the spice mixture all over the chicken.
- Place the peanut oil in a skillet over medium heat and once hot, sear each chicken for 2 minutes on each side. Then place the chicken back on the baking rack.
- Bake for 25-30 minutes, until a meat thermometer reads 175F (165F is safe for eating, but 175 will be fall-apart tender).
