Baked in a hot oven, these chicken leg quarters emerge with wonderfully crispy skin and juicy meat.
It's an easy hands-off recipe that practically bakes itself, and the leftovers are good too, especially when eaten cold, picnic-style.
Chicken is tasty and affordable and my kids like it, which is always a good reason to make something (if you have kids you know it's true).
These wonderful oven-baked chicken leg quarters have crispy, delicious skin and juicy, succulent meat. Who says chicken can't be a delicacy? It all depends on how you cook it.
Another good reason to make this recipe? The leftovers are great. I love eating them cold!
You'll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil spray: It's so delicious and my favorite oil to cook with. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
- Chicken leg quarters: These are bone-in and skin-on thigh and drumstick. I get them either at my local supermarket or at the butcher counter at Whole Foods.
- To season: I use kosher salt, black pepper, garlic powder, paprika, and dried thyme.
- Instead of spraying the chicken with oil, you can brush it with melted butter or ghee. It's really good!
- Try different spice combinations. Good options that I tried and liked include smoked paprika, oregano, and ground cumin.
- You can brown the chicken, especially the tops, in an ovenproof skillet in some butter or oil, then transfer it to the oven. This method achieves extra-crispy skin. Honestly, I rarely bother, because simply oven-baking yields fabulous results and is so much easier.
This is such an easy recipe! The oven does all the work. The detailed instructions are included in the recipe card below. Here are the basic steps:
- Your first step is to arrange the chicken pieces in a rimmed baking dish large enough to fit them in a single layer. A 9 X 13-inch baking dish works, as does a large, rimmed baking sheet. In the photos below I made half the recipe, so I used a square 9-inch baking dish. (Photo 1).
- Now, generously spray the chicken with olive oil and sprinkle it with spices. (Photo 2).
- Bake the chicken until fully cooked. This should take 40-45 minutes in a 425°F oven. (Photos 3-4).
The secret to making the chicken crispy? Don't bake it in a 350°F oven for an hour. Instead, bake it in a hot 425°F oven for 40-45 minutes. This will ensure beautifully crispy skin and juicy meat.
Do check the chicken after the first 30 minutes. If the skin (or the spices) seem to be browning too much, loosely cover the top with foil and continue baking until cooked through.
No. They are both the thigh and the drumstick attached to each other. They are also called "whole chicken legs."
Absolutely not! I use every inch of its fatty deliciousness. Many chicken recipes will 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.
In fact, if I have space on the pan, I spread any excess skin out on the pan, and then it comes out super crispy and so, so good. Kind of like freshly baked homemade pork rinds, but even better.
Start baking it uncovered. But after the first 30 minutes, check on it. At this point, it's probably a good idea to loosely cover the top with foil to prevent it from darkening too much.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. I don't like to reheat them, though. Reheating dries the chicken out.
Leftover chicken is actually very tasty when eaten cold! I like to make myself a lunch plate with cold leftover chicken, quick pickles, fresh-cut veggies, and some homemade ranch or blue cheese dressing.
But if you'd like to reheat the leftovers, I suggest you do so in the microwave at 50% power and cover them while you reheat them.
More Chicken Recipes
Crispy Chicken Leg Quarters
- Preheat your oven to 425°F. Lightly grease a rimmed baking dish with olive oil. You can use a 9 X 13-inch baking dish or a large baking sheet.
- Place the chicken pieces in the prepared baking dish. Generously spray their tops with olive oil and sprinkle them with the seasonings.
- Bake the chicken, uncovered, until the skin is crisp and browned and the internal temperature reaches 165°F, 40-45 minutes. Check the chicken after the first 30 minutes. If the skin or the spices seem to be browning too much, loosely cover it with foil and continue baking.
- Allow the chicken to rest for 5 minutes before serving.
- In the video and photos, you can see me making half the recipe.
- Many chicken recipes will 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.
- You can brown the chicken, especially the tops, in an ovenproof skillet in some 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. Reheating dries the chicken out. Leftover chicken is delicious when eaten cold!
Add Your Own Notes
Nutrition per Serving
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