Baked Chicken Leg Quarters
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My oven baked chicken leg quarters recipe has gorgeous, crispy brown skin and juicy meat. It’s easy to make and packed with flavor.
For years, I stuck with baked chicken legs or thighs for family dinners, but it wasn’t until culinary school that I learned about a cut that combines both juicy parts in one: chicken leg quarters. It’s an underrated, budget-friendly cut that requires very little to shine, and it has since become our go-to weeknight dinner.
The secret to achieving perfectly crispy skin with juicy meat comes down to the seasoning mix. You need a combination of fat and a touch of sweetness to crisp up the skin without burning. Through recipe testing, I found olive oil or butter, paired with a small amount of brown sugar, works best. I even tested it without sugar, and the difference was dramatic- the skin didn’t crisp up or caramelize the same way. With my simple method, you get all the benefits of light and dark meat in one piece, and consistently juicy chicken every time.
Table of Contents
Why I love this recipe
- Quick and easy. 5-minute prep time and just 40 minutes cooking time. The oven does all the hard work!
- 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!
Key Ingredients
Find the printable recipe with measurements below.
- Chicken leg quarters. I find most grocery stores stock this (usually in the deli/meat counter), and almost all butchers do, too.
- Olive oil. Good ‘ol olive oil is my trusty companion when I want a gorgeous and golden-baked exterior. 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.
Tested recipe variations
While I usually stick to my go-to mix, here are some other ways I’ve changed up this chicken dish for some variety:
- Add a marinade. 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.
- Other seasoning ideas. Add some heat with red chili flakes or cayenne pepper, or stick to a store-bought poultry seasoning.
How to cook chicken leg quarters
Step 1- Dry. 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- Mix the seasonings with olive oil in a small bowl.
Step 3- Season. Brush the spice mixture over the outside of each chicken leg quarter.
Step 4- 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.
Chef Arman’s 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, I always bake 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.
- Cook to at least 175°F. While chicken is technically safe at 165°F, dark meat like leg quarters actually benefits from going higher. Because it has more connective tissue than white meat, it turns out juicier and tender when cooked to at least 175°F. I often take mine out of the oven around 185°F, since it continues to rise as it rests. This is when the collagen breaks down, and the meat becomes melt-in-your-mouth delicious.
- Use a meat thermometer. I always rely on an instant-read thermometer to make sure my chicken is safe to eat. No guessing or cutting into the chicken is needed.
- DON’T add baking powder. I know many baked chicken recipes suggest adding baking powder for crispy skin, but from testing it myself, it’s not worth it. With the right seasoning mix and just enough oil, the skin crisps up beautifully on its own. Whenever I’ve tried baking powder, the chicken has ended up with a metallic taste and burnt edges, so I never use it for this recipe.
Frequently asked questions
While I reckon this chicken tastes best fresh out of the oven, there have been many times I’ve made it ahead of time, especially if I know we’ll be busy at dinner. Once they are fully cooked, let them cool, then store them in the fridge for up to 3 days. Please note, though, it won’t be as crispy.
The best way to reheat chicken is in the oven. Place the quarters on a lined baking sheet and bake at 350°F for about 10 minutes, or until hot.
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 months. Let them thaw in the fridge overnight before reheating.
More easy ways to bake chicken
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 350°F (180°C).
- Pat the chicken dry 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 rub them into the chicken, ensuring all surfaces are covered.
- Bake for 40 minutes or until the chicken reaches an internal temperature of 175°F. Let the chicken rest for 10 minutes before serving.
Notes
- Higher internal temperature: Dark meat tastes best when cooked to 175°F, as this breaks down the connective tissues, making the meat extra tender and juicy.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for 2 months.
Because I want my chicken more crisp and less saucy, I make this with drumsticks or thighs, and rub them with the spices before putting them on a sheet pan with a rack. They are absolutely fantastic. I’ve made them several times – always great. In fact, I’m about to make a batch to take camping and eat cold. Definitely a family favorite.
I know turkey leg is much bigger right? I like it more!
This is SO good!
Do you cover the chicken legs while cooking?
There is no need to 🙂