Baked in a hot oven, these chicken leg quarters emerge with wonderfully browned skin and juicy meat. It's an easy, hands-off recipe that practically cooks itself.
These chicken leg quarters have become a family favorite. They have deeply browned, delicious skin and succulent meat. Who says chicken can't be a delicacy? When well-seasoned and baked until the skin achieves a gorgeous golden brown hue and delightful crispiness, chicken is delightful!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Olive oil: I use olive oil spray for convenience.
- Chicken leg quarters: I get them at my local supermarket or at Whole Foods.
- To season: Kosher salt, black pepper, garlic powder, paprika, and ground thyme. Sometimes, I add a generous pinch of onion powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Arrange the chicken on a rimmed, parchment-lined baking sheet or a greased 9x13-inch baking dish. Generously coat it with olive oil and sprinkle it with spices.
Bake the chicken until fully cooked. This should take 40-45 minutes in a 425°F oven. Serve immediately. Look at that gorgeous, crispy skin!
This chicken was so delicious! I have not had chicken like this in twenty years. It is so good! Thank you for this simple recipe.
Deborah Rike
Read more comments
This chicken was so delicious! I have not had chicken like this in twenty years. It is so good! Thank you for this simple recipe. Recipe Tip
Check the chicken after the first 30 minutes. If the skin seems to be browning too much, loosely cover the top with foil and continue baking until cooked through, for 10-15 more minutes.
You can see in the photo below that after 30 minutes, the chicken is quite browned on top. However, at this point, it's still undercooked on the inside. So I loosely cover it with foil and place it back in the oven until it's cooked through.
Recipe FAQs
Please don't! Many chicken recipes instruct you to trim any excess skin from the thigh. Me? On the contrary. When I make this recipe, I leave every bit of delicious skin on.
In fact, if I have space in the pan, I spread the excess skin out (as shown in the photo below), and then it comes out super crispy and so good - like chicken skin chips, similar to freshly baked homemade pork rinds, but even better. I do the same when making these crispy baked chicken thighs.
No. They are thigh and drumstick, attached. They are bone-in and skin-on. The photo below shows the two parts. 
Yes. Instead of coating the chicken with oil, you can brush it with melted butter or ghee. However, if the chicken is very cold, the butter will harden, so I usually use olive oil spray.
You can keep the leftovers in a sealed container in the fridge (as shown in the photo below) for 3-4 days. I don't like to reheat them, as it dries the chicken. Leftover chicken is delicious when eaten cold! I make a lunch plate with cold leftover chicken, quick pickles, fresh-cut veggies, and homemade ranch or blue cheese dressing.
If you'd like to reheat the leftovers, cover and reheat them in the microwave at 50% power. Alternatively, reheat them uncovered in a 350°F oven. This will help re-crisp the skin, which tends to become soggy when refrigerated.
Serving Suggestions
Since I bake the chicken in a 425°F oven, I like to serve it with sides I can bake in the same oven, such as:
In the photo below, you can see that I baked the chicken and Brussels sprouts together:
Here they are served together for dinner:
Recipe Card
Crispy-Skinned Chicken Leg Quarters
Video
Ingredients
- Olive oil spray - extra-virgin
- 4 chicken leg quarters - drumstick and thigh
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground thyme
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper, or grease a 9 X 13-inch rimmed baking dish with olive oil.
- Place the chicken pieces in the prepared baking dish. Generously spray their tops with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, paprika, and dried thyme.
- Bake the chicken, uncovered, for 30 minutes. If at this point the tops are very browned but the inside hasn't yet reached 165°F, as measured by an instant-read thermometer not touching the bone, loosely cover the pan with foil and return it to the oven for 10-15 more minutes, or until the chicken is cooked through.
- Allow the chicken to rest for five minutes before serving.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- In the video, you can see me making half the recipe.
- Many chicken recipes instruct you to trim any excess skin from the thigh part. Me? On the contrary. When I make this recipe, I leave every bit of delicious skin on. If I have space in the pan, I spread any excess skin out on the pan, and it comes out wonderfully crispy - like chicken skin chips.
- You can brown the chicken, especially the tops, in an ovenproof skillet in butter or oil, then transfer it to the oven. This method achieves extra-crispy skin. I rarely bother because simply oven-baking yields fabulous results and is so much easier.
- You can keep the leftovers in the fridge in a sealed container for 3-4 days. I don't like to reheat them, as reheating dries the chicken out. Leftover chicken is delicious when eaten cold!
- If you'd like to reheat the leftovers, cover and reheat them in the microwave at 50% power. Alternatively, reheat them uncovered in a 350°F oven. This will help re-crisp the skin, which tends to become soggy when refrigerated.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jennifer says
Such a great recipe. Thanks!
Vered DeLeeuw says
You're very welcome, Jennifer!