Welcome to one of the easiest ways to make one of the most underrated cuts of meat out there: the humble but delicious chicken leg quarter. Often overlooked for the thigh or breast, the quarter has a hearty amount of meat and when baked has deliciously crispy skin, with a super tender and moist interior.
How to bake chicken quarters
Okay - so what's the key to getting that crispy skin and super juicy, flavorful meat?
- Higher heat than you expected (425F to be precise)
- A chicken rub that's packed full of flavor
- Don't over bake (sayonara 1+ hour cook times)
How long does it take for leg quarters to bake in the oven?
Most recipes have you bake quarters at 375F or even lower for over an hour, but for crispy chicken leg quarters, cook them at a higher temperature and shorter time! 425F for about 45 minutes will give you crispy skin and tender meat.
Some side dishes that go great with chicken quarters:
Baked Chicken Quarters
Chicken quarters baked in the oven are easy, economical, oh-so-tender and juicy, and nearly hands-off! Recipe from basilandbubbly.com
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Servings: 4 servings
Ingredients
- 2 Teaspoons Salt
- 1 Tablespoon Brown Sugar
- 2 teaspoons Garlic Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- ½ teaspoon Thyme Leaves
- 4 chicken leg quarters
Instructions
- Preheat the oven to 425°F.
- Pat the chicken quarters dry and trim off any excess fat pieces, leaving the skin intact. Combine all of the spices in a small bowl and rub them all over (top, bottom, sides) of the chicken. Place the chicken on a sheet pan and spray with olive oil or cooking spray.
- Bake at 425°F for 45 minutes, or until the internal temperature of the chicken is 165°F.
Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
Delicious and perfect seasoning. Thank you for sharing!!
Crispy flavorful skin, and juicy meat! After 45 min in the oven the chicken was perfect, the internal temperature was over 185 F but it allowed for a crispy outer layer that did not burn, and juicy on the inside. Thank you for this recipe!
Only thing I did different was brushed herb/spice mixture under skin as well as on top of skin. Was wonderfully brown and crispy
This is the ONLY way I am making chicken from now on. Followed the recipe exactly and it came out perfect.
I like the seasoning but 45 minutes is WAAY too long. My quarter was extremely tough, and dark meat is very forgiving. I'd start at 30 minutes at the MOST.
This was great! I'm not a big fan of eating bone in chicken but this recipe was delicious.