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Chicken leg quarters are served on a white plate, garnished with parsley.
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Crispy Chicken Leg Quarters

This easy recipe produces crispy chicken with tender, juicy meat. Season the chicken with simple pantry spices, then bake in a hot oven for perfectly browned skin.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Rest time 5 minutes
Total Time 1 hour
Servings 4 servings
Calories 375kcal
Author Vered DeLeeuw

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.
    Parchment-lined baking sheet.
  • 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
    Four chicken leg quarters on a baking sheet, seasoned with salt and spices.
  • 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.
    The pan was covered in foil to protect the chicken from burning.
  • Allow the chicken to rest for five minutes before serving.
    A chicken quarter is served on a white plate with roasted Brussels sprouts.

Video

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

Serving: 1chicken quarter | Calories: 375kcal | Protein: 30g | Fat: 27g | Saturated Fat: 7g | Sodium: 412mg
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