Baked in a hot oven, these chicken leg quarters emerge with browned skin and juicy meat. It's an easy, hands-off recipe that practically cooks itself.
This easy recipe is a family favorite that I make almost weekly. Who says chicken can't be a delicacy? When well-seasoned and baked until the skin is golden brown and crisp and the meat is juicy, chicken is pure delight!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Chicken leg quarters: I get them at my local supermarket or at Whole Foods Market.
- To season: Kosher salt, black pepper, garlic powder, paprika, and dried thyme.
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 baking sheet and sprinkle it with salt, pepper, and spices.
Bake the chicken until it reaches at least 165°F. This should take 40-45 minutes at 425°F. 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 Tips
Cook to 175°F
Dark chicken meat has more connective tissue and collagen than white meat. While it's safe to eat at 165°F, baking it a little longer enables the collagen to melt into gelatin, resulting in richer, juicier meat.
So ideally, you'll want to pull it out of the oven when it reaches 175°F. Its internal temperature will continue to climb as it rests. Check the chicken after the first 30 minutes. If the skin is browning too much, loosely cover it with foil and continue baking for 10-15 more minutes.
Skip the Oil
In the past, I used to coat the chicken with oil, then add the spices. But since chicken skin contains plenty of fat, adding oil can actually make it less crispy. Oil creates a coating that traps moisture, which can leave the skin rubbery. Simply seasoning the skin, especially with salt, helps draw out moisture so it can evaporate quickly, allowing the skin to brown and crisp beautifully, as shown in the image below.
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 chicken thighs.
No. They are thigh and drumstick, attached. They are bone-in and skin-on. The photo below shows the two parts. 
Flipping isn't necessary if they're spaced well on the baking sheet, since the oven's circulating heat will cook them evenly. Baking them undisturbed also ensures the skin on top becomes extra crispy.
You can keep the leftovers in a sealed container (like the one shown in the image below) in the fridge 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, 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 at 425°F, I like to serve it with sides that can be baked in the same oven, such as roasted fennel, roasted broccolini, and roasted Brussels sprouts (shown in the photo below).
When I'm feeling extra lazy, I go for a salad. Good options include cucumber tomato salad, homemade coleslaw, Caesar salad, or the simple salad of lettuce and blue cheese dressing shown below.
Recipe Card
Crispy Chicken Leg Quarters
Video
Ingredients
- 4 chicken leg quarters - drumstick and thigh
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper, or lightly grease a 9 X 13-inch rimmed baking dish.
- Place the chicken pieces in the prepared baking dish. Sprinkle them with kosher salt, black pepper, garlic powder, paprika, and dried thyme.4 chicken leg quarters, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon 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. Its internal temperature should reach at least 165°F, but 175°F is even better for dark meat.
- Allow the chicken to rest for five minutes before serving.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- In the video, you can see me making half the recipe. You can also see me coating the chicken with oil, but lately I have found that the skin crisps better when no oil is used.
- You can keep the leftovers in the fridge in a sealed container for 3-4 days. I don't like reheating them, as it dries the chicken out. Leftover chicken is delicious when eaten cold! If you'd like to reheat the leftovers, reheat them uncovered in a 350°F oven. This will help re-crisp the skin, which tends to become soggy when refrigerated.
- You can freeze the cooled leftovers in freezer-safe containers for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Stephanie says
I needed a good recipe for chicken legs and this was it. Didn't have thyme so subbed tarragon. Plus a nice chicken rub I found in the back of the pantry. Delicious. Thank you!
Vered DeLeeuw says
Glad you enjoyed it, Stephanie! Thanks for the review and for sharing your delicious tweaks.
Sharon says
Used smoked paprika and it was awesome. Thank you!
Vered DeLeeuw says
You're very welcome, Sharon! I'm so glad you enjoyed this recipe. Thank you very much for the review.
Jennifer says
Such a great recipe. Thanks!
Vered DeLeeuw says
You're very welcome, Jennifer!