Baked Chicken Leg Quarters (Printable Version)
Tender, juicy chicken quarters with crispy seasoned skin, roasted to golden perfection for an easy satisfying meal.
# What You Need:
→ Chicken
01 - 4 chicken leg quarters (about 2.5-3 lbs total), patted dry
→ Seasonings & Marinade
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika (smoked or sweet)
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon chili powder (optional, for mild heat)
→ For Serving (optional)
11 - Fresh parsley, chopped
12 - Lemon wedges
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top for optimal air circulation and crisping.
02 - Combine olive oil, kosher salt, black pepper, garlic powder, paprika, dried thyme, onion powder, dried oregano, and chili powder in a small bowl. Mix thoroughly to create a uniform paste.
03 - Pat chicken leg quarters completely dry with paper towels to ensure crispy skin. Arrange pieces skin-side up on the wire rack.
04 - Rub seasoning mixture evenly over both sides of each quarter, lifting skin gently to season underneath for maximum flavor penetration.
05 - Roast for 40-50 minutes until skin is crispy and deep golden brown. Verify internal temperature reaches 175°F at the thickest part without touching bone.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and lemon wedges before serving.
# Expert Advice:
01 -
- The skin gets outrageously crispy without any frying mess or extra equipment
- One bowl of seasonings does all the heavy lifting for incredible depth of flavor
- Leg quarters stay juicy while the skin renders into golden perfection
02 -
- Dry the chicken thoroughly with paper towels before seasoning or the skin will steam instead of crisp up
- Using a wire rack makes a huge difference by letting hot air reach the bottom of the chicken
- An instant read thermometer takes the guesswork out and prevents overcooked dry meat
03 -
- For the crispiest skin finish with 2 to 3 minutes under the broiler watching closely so it does not burn
- Season the chicken the night before and let it marinate uncovered in the refrigerator for even more flavor