Baked Chicken Leg Quarters (2024)

Baked Chicken Leg Quarters

Truthfully, I only buy the chicken leg quarters when I know hubby will have time to grill them.

I don’t particularly like cooking outside on the grill. It’s usually too hot and humid, and I don’t like to sweat when cooking my dinner, (Luckily, hubby doesn’t mind, lol.)

The good news is baking leg quarters in the oven is just as tasty as grilling them!

Why You Should Add Baked Chicken Leg Quarters to Your Menu Plan ASAP!

• Affordable: Chicken Leg Quarters are a very affordable cut of poultry and are often on sale.
• Delicious: Dark meat is easy to cook and very forgiving. Even if overcooked just a bit, the dark meat stays deliciously tasty, juicy, and tender.
• Easy: The recipe is just so simple, makes an easy weeknight dinner!
• Perfect for busy families: With just a few minutes of prep and about an hour ofcook time, once you pop the chicken quarters into the oven, you have time to complete other tasks.

Ingredients

Want to give Baked Leg Quarters a try? Add these ingredients to your shopping list:

• Chicken leg quarters| I love buying the leg quarters in the huge family pack. They are just as good the next day as leftovers. (Sometimes, I’ll even buy the pre-seasoned BBQ leg quarters. Cook time is the same, but all the work is done for me!)
• Oil | Olive, vegetable, avocado oil, even melted butter – whatever oil you prefer.
• Flour | Flour helps the chicken attain that brown crispy skin and gives the spices a place to “stick”.
• Spices | Paprika, garlic powder, onion powder, salt, and pepper. (The recipe, as written, is on the mild side – perfect for small children and even better for leftovers.) If you prefer a bit more kick to your recipes, add 1/8 teaspoon of cayenne pepper to the seasoning mix.
• Gallon Ziploc Bags | I like to use these bags for the “Shake n Bake” method. But you can also just sprinkle the seasoning blend over your chicken.

• You need a digital thermometer: If you are anything like me and have a fear of serving undercooked chicken, a digital thermometer is your new best friend! I use the kind that you hang through the oven door and sound an alarm when the chicken reaches 165 degrees. (Best invention ever!)
  The thermometer in the above pic was my pampered chef digital thermometer- It lasted almost 20 years! I have this one now. (It’s a good price and works great.)
• Let the leg quarters come to room temperature. Letting your chicken thighs come close to room temperature before baking allows for more even cooking and is less likely to turn out dry. (This is true for chicken breasts as well – If baked from refrigerator temp, the outside will cook at a faster rate.) Letting the chicken quarters sit on the counter for about 30 minutes should do the trick
• Pat the chicken dry with a paper towel. Before adding any of the seasonings, be sure to pat off any moisture from the chicken skin with a paper towel. This helps the seasonings stick to the skin. Removing excess moisture helps make the chicken skin extra crispy.
• Easy clean-up. I like to line a 9 x 13 dish with foil for easy clean-up. You can use a sheet pan, but with the low sides, but keep in mind it tends to spill the chicken juices when removing the sheet pan from the oven. (I will not mention how many times I have spilled the chicken juices in my oven and on the floor!)
• Don’t forget to let your chicken rest! For a juicier chicken, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute themselves through the meat.
• For a crispier chicken quarter, use abaking rack that fits your baking sheet,
• Other cuts of chicken. The coating recipe is just as great using a whole chicken, chicken thighs, or drumsticks. Bone-in thighs, boneless thighs, and drumsticks all need different times and temps for cooking.

At What Temperature Should I Bake Chicken Leg Quarters?

Bake the chicken leg quarters at 425 F for 30 minutes. Turn chicken, reduce heat to 325 F, and bake 35 – 45 minutes until chicken is done OR until the internal temperature reaches 165 F on your meat thermometer.

How to Tell if Chicken is Done Without a Thermometer

I ALWAYS recommend a thermometer, but if you don’t have one, you can check for doneness by piercing the chicken with a knife. When the juices run clear, it is most likely done.

Should I cover my chicken with foil while baking?

No, for a crispier chicken quarter, don’t cover the pan with foil.

Do chicken quarters go skin side up or down?

For this recipe, start with the skin side down, flip the chicken, and reduce the heat 30 minutes in.

What type of tray or pan should I cook the chicken in?

You can use a casserole dish or baking pan. I preferred method now is using a tray with a fitted rack and foil placed under the rack for easier cleanup.

What do I do with the cooking juice at the bottom of the pan?

If making mashed potatoes or other vegetables (like green beans), stir the cooking liquid into the vegetable for extra flavor! If you are planning to throw it away, I like to line the pan with foil, then once the juice has cooled, it hardens, and you can fold the ends of the foil together and throw it into the trash.

What to Serve with Chicken Leg Quarters

Did you make these Baked Chicken Leg Quarters?

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