Baked Chicken Leg Quarters Recipe
Leg quarters are dark meat, so they stay juicy at higher oven temperatures that would dry out a chicken breast, and a high heat plus a dry spice rub (no wet marinade to steam the skin) is what actually gets the skin crackling.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Servings
- 4
Ingredients
- 4 leg quarters (about 12 oz each) chicken leg quarters (thigh and drumstick attached)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Nutrition per serving
- Calories
- 678
- Protein
- 58g
- Carbs
- 2g
- Fat
- 48g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C) and set a wire rack inside a rimmed baking sheet, or line the sheet with foil if you don't have a rack.
- 2Pat the chicken leg quarters completely dry with paper towels, including under the skin flaps. Dry skin is what crisps in the oven; wet skin steams instead.
- 3In a small bowl, stir together the paprika, garlic powder, onion powder, thyme, salt, and pepper.
- 4Rub the leg quarters all over with olive oil, then coat evenly with the spice mixture, working some of it under the loosened skin.
- 5Arrange the leg quarters skin-side up on the rack, leaving space between each piece so air can circulate.
- 6Roast for 40-50 minutes, until the skin is deeply golden and a meat thermometer inserted into the thickest part of the thigh, away from the bone, reads 175°F (79°C).USDA safe minimum for poultry: 165°F (74°C)
- 7Let the chicken rest for 5-10 minutes before serving so the juices redistribute.
Tips & variations
- For extra-crispy skin, air-dry the leg quarters uncovered in the fridge for 2-8 hours before seasoning; this pulls even more moisture out of the skin.
- Swap the paprika for smoked paprika for a deeper, barbecue-like flavor without a grill.
- If the skin is browning too fast before the meat hits temperature, tent the pan loosely with foil for the last 10 minutes.
- Leg quarters vary in size, so start checking temperature at the 35-minute mark on smaller pieces.
Storage & reheating
Refrigerate cooled leg quarters in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven for 15-20 minutes to keep the skin from turning soggy; a microwave will heat the meat through but softens the skin. Leftover meat can be pulled and frozen for up to 3 months.
Tips from the Tulo kitchen
- Trim excess loose skin and fat from the underside before seasoning; it renders out anyway and just makes the pan greasier.
- A splatter of the spice rub directly on the rack or foil, not just the chicken, browns and adds flavor to any pan juices you want to save for drizzling.
FAQ
What internal temperature should chicken leg quarters reach?
They're safe to eat at 165°F (74°C), but dark meat like this holds up well to higher heat; cooking to 175-180°F (79-82°C) in the thickest part of the thigh renders more connective tissue and produces more tender meat.
How long do leg quarters take to bake at 425°F?
Typically 40-50 minutes for quarters around 12 ounces each. Larger quarters can take closer to 55 minutes, so check with a meat thermometer rather than relying on time alone.
Why isn't the skin getting crispy?
The most common causes are wet skin going into the oven, crowding the pan so pieces steam each other, or roasting at too low a temperature. Pat the skin very dry, space the pieces apart, and use at least 425°F (220°C).
Can I cook frozen leg quarters straight from the freezer?
It's not recommended; thaw them fully in the refrigerator first so the seasoning penetrates and the chicken cooks evenly. A frozen piece will overcook on the outside before the center reaches a safe temperature.
