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!
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One last note, I use a pan with higher sides (pyrex baking dish, line it with foil and use a rack in the bottom. The foil makes for easy cleanup and the rack makes it crispy all over with no soggy or oily bottom.
I downloaded this recipe a couple of years ago and have used it many, many times since.
It has become an absolute favorite here at our house.
I make up a big batch of the seasoning and keep it in a reused spice shaker to keep it handy. I even made up a label for the jar with the recipe on it for quick reference.
I watch the temp on my chicken closely and when it reaches 175°-180° I take it out of the oven. It's fall off the bone tender at that point but still nice and moist.
Thank you, for such a delicious recipe that always gets the cook a kiss!
I had to cook mine for an hour and then it was 162 when u took it out... it'll always depend on the thickness and how thawed the chicken is. Mine was thawed in the fridge for 3+ days.