Baked Chicken Leg Quarters

My oven baked chicken leg quarters are coated in a flavorful blend of herbs and spices and yield CRISPY and juicy chicken every time. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 331kcal

Author Arman Liew

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 minutes or until the chicken reaches an internal temperature of 165F.

Video

Notes

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.

TO REHEAT. 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.

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.

Nutrition