Baked Chicken Leg Quarters (Printable)
Golden crispy skin with juicy tender meat, seasoned and roasted to perfection in under an hour.
# What You'll 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
# Directions:
01 - Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top for optimal crispiness.
02 - In a small bowl, mix together olive oil, salt, pepper, garlic powder, paprika, thyme, onion powder, oregano, and chili powder until well combined.
03 - Pat the chicken leg quarters dry thoroughly with paper towels. Place them on the prepared rack.
04 - Rub the seasoning mixture evenly over both sides of each chicken leg quarter, ensuring good coverage, especially under the skin for extra flavor.
05 - Roast in the preheated oven for 40-50 minutes, or until the skin is crispy and deep golden brown, and the internal temperature reaches 175°F at the thickest part (not touching bone).
06 - Let rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays juicy inside
- One bowl of seasoning does all the work in under ten minutes
02 -
- Skip the broiler unless you are watching like a hawk because that beautiful skin goes from perfect to burnt in seconds
- A wire rack is non negotiable for crispy skin because air needs to reach all sides of the chicken
03 -
- Let the chicken sit at room temperature for 20 minutes before cooking for more even cooking
- Room temperature chicken helps the skin crisp up better than cold straight from the fridge