Baked Chicken Leg Quarters
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My oven baked chicken leg quarters recipe has crispy, golden-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 the best of both: chicken leg quarters (yes, it took me 25 years to find this out). They’re underrated and budget-friendly and require very little to shine, which is why they’ve become one of our go-to weeknight dinners.
The secret to perfectly crispy skin and juicy meat comes down to the seasoning. Through testing, I found that a combination of fat and a touch of sweetness works best. Olive oil or butter, paired with a small amount of brown sugar, helps the skin crisp up and caramelize beautifully without burning.
With this simple method, you get consistently juicy chicken every time.
Arman’s tips before starting
Pat the chicken completely dry. 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!
Don’t stop at 165°F. While chicken is technically safe to eat at that temperature, dark meat like leg quarters benefits from a little extra time in the oven. I usually cook mine to 175-185°F, which gives the connective tissue time to break down and make the meat incredibly juicy and tender. An instant-read thermometer is the easiest way to know when you’ve hit the sweet spot.
Use a wire rack. I always bake chicken on a wire rack set on a baking sheet. This gives the oven’s dry heat a chance to reach every piece of skin, yielding crisper results.
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- the chicken has ended up with a metallic taste and burnt edges. With the right seasoning mix and just enough oil, the skin crisps up beautifully on its own.
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 use a simple blend of brown sugar, paprika, salt, black pepper, thyme, garlic powder, and onion powder. The brown sugar may seem unusual, but don’t skip it. When I tested the recipe without it, the skin browned but never developed the same golden, caramelized finish.
How to bake 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.
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. I’ve made these ahead for busy weeknights many times, and while the skin loses a little crispiness, the meat stays wonderfully juicy.
To reheat: The best way is in the oven. Place the quarters on a lined baking sheet and bake at 350°F for about 10 minutes, or until hot.
To freeze. You can freeze the leftover chicken for 2 months. Let them thaw in the fridge overnight before reheating.
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 until a thick, fragrant paste forms.
- 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 and the skin is deeply golden and crisp around the edges. 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.
I just clean my fingers so I could type this. It was delicious. I used the measurements given but only used 3 legs quarters. I debated on wich baking pan to use, and I ended up using my cast iron pan. The juice on the bottom helped the chicken stay juicy, and I used it to pour it over my rice. I only marinated them for 30 min. Definitely more time next time so the flavor goes even deeper. A must keep recipe!
Hi Maria, thanks so much for sharing this experience with the recipe! We’re so glad you liked it and cast iron sounds like an excellent choice there.
I see the temperature now ! Sorry. Trying this evening
That’s okay, Alisha- let me know how you go with them!
Would this turn out in an air fryer?
Hi laura- Absolutely! Follow my process for air fryer chicken drumsticks and increase the air frying time by 5 minutes 🙂
Great use! One time cooking and options for future meals. Love it.
I love to hear that, Jody!!! Thanks for taking the time to leave a comment and star rating!
This was simple to make and delicious. The chicken was moist and flavorful.
Thank you, Sadie!
We loved it, and printed it for future use.
Thanks Susan! So glad you found this one useful 🙂
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 🙂