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My oven baked chicken leg quarters are coated in a flavorful blend of herbs and spices and yield CRISPY and juicy chicken every time.
Love baking chicken? Try my crispy baked chicken thighs, baked chicken breast, baked chicken legs, and baked chicken wings next.
When I want a simple chicken dinner, I often reach for these baked chicken leg quarters. Chicken quarters are perfect for a healthy and delicious dish that’s ready and on the table in under 40 minutes, with hardly any prep needed!
My recipe is versatile and customizable, can be paired with just about any side, and is always a winner- just ask my whole family.
Table of Contents
Why I love this recipe
- Simple but satisfying. Baking chicken might seem a little boring, but the combination of light and dark meat means naturally juicy meat every single time.
- Bursting with flavor! I coated the chicken in a delicious blend of oil, herbs, and spices, yielding epic crispy skins and mouthwatering flavors.
- A versatile dish. Feel free to change up the seasonings to customize the flavor here. As for sides, it’s up to you! Baked chicken quarters go well with pretty much anything, from scalloped potatoes to fresh green salads to green bean casserole.
Ingredients needed
- Chicken leg quarters. This hearty cut of bone-in dark meat is made up of the chicken drumstick and thigh. It’s a pretty substantial cut of meat but very affordable, so it’s great as a dinnertime protein.
- Olive oil. Good ‘ol olive oil is my trusty companion when I want gorgeous and golden baked chicken. You can use unsalted butter or another mild flavored oil.
- Seasonings. I seasoned the chicken with a blend of brown sugar, paprika, salt, black pepper, thyme, garlic powder, and onion powder. Feel free to switch things up and use what you have on hand or any of the ideas in the Variations section below.
How to bake chicken leg quarters
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the chicken. Pat your chicken quarters dry with paper towels. Mix the seasonings with olive oil in a small bowl, then brush the spice mixture over the outside of each chicken leg quarter.
Step 2 – Bake. Place the seasoned chicken quarters on a lined sheet pan and bake until they’re crispy on the outside and cooked through on the inside.
What to serve with this
When I’m craving a classic meal, I’ll serve this chicken with roasted potatoes and carrots, air fryer brussels sprouts, or cauliflower mashed potatoes. I love a side of hot honey sauce, spicy mayo, or Big Mac sauce for dipping, too!
Arman’s recipe tips
- Always dry your chicken. Use paper towels to soak up the excess moisture on the outside of the chicken quarters before seasoning and baking. It’s the key to crispy skin!
- For extra crispy chicken legs. Consider baking the chicken on a wire rack placed on top of a baking sheet. This gives the dry heat of the oven a chance to touch every piece of skin, yielding crisper results.
- You’ll know when the chicken is fully cooked and safe to eat once it reaches an internal temperature of 165ºF. To check for doneness, insert an instant-read thermometer into the thickest part of the chicken when they’re almost done cooking to ensure they’ve reached a safe temperature.
- Make it extra juicy. I found that covering the baking sheet with aluminum foil traps some of the moisture and prevents the chicken from drying out.
Variations
- Consider marinating. Soaking the chicken quarters in my 4-ingredient chicken marinade or chicken drumstick marinade for at least 30 minutes (or up to 2 hours for maximum flavor) will add lots of delicious flavors.
- Use a different cut of chicken. This oil and poultry seasoning blend can be used to flavor just about any cut of chicken, from breasts to tenders to thighs! Just be aware that different cuts of chicken will cook at different rates.
- Experiment with other seasonings. Add some heat with red chili flakes or cayenne pepper, stick to a store-bought poultry seasoning, use an Italian seasoning blend, or borrow from other cuisines and season with ingredients like cumin, garam masala, or gochugaru.
Storage instructions
To store: Allow the oven-baked chicken leg quarters to cool, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
To freeze: You can freeze the leftover chicken for 2 to 3 months. Let them thaw in the fridge overnight before reheating.
Reheating: Place the quarters on a baking sheet and cover with foil, then bake at 350ºF until heated through. You could also microwave leftover chicken quarters in a pinch.
More easy chicken dinners
Baked Chicken Leg Quarters
Video
Ingredients
- 4 large chicken leg quarters or 6 smaller ones
- 1/4 cup olive oil
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 175C/330F.
- Pat dry the chicken with a paper towel.
- Combine the brown sugar, paprika, salt, dried thyme, garlic powder, onion powder, and black pepper in a bowl. Pour the olive oil over it, and mix well.
- Line a baking sheet with parchment paper and place the chicken on it. Pour the spices over the chicken and spread it well from all sides.
- Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165F.
This is SO good!
Do you cover the chicken legs while cooking?
There is no need to 🙂