Baked Chicken Leg Quarters (Printable Version)

Crispy-skinned chicken quarters roasted with savory herbs and spices until golden and tender.

# What You'll Need:

→ Chicken

01 - 4 chicken leg quarters (about 2.5–3 lbs total), patted dry

→ Seasonings & Marinade

02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika (smoked or sweet)
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon chili powder (optional, for mild heat)

→ For Serving (optional)

11 - Fresh parsley, chopped
12 - Lemon wedges

# How To Make It:

01 - Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top for optimal crispiness.
02 - In a small bowl, mix together olive oil, salt, pepper, garlic powder, paprika, thyme, onion powder, oregano, and chili powder.
03 - Pat the chicken leg quarters dry thoroughly with paper towels. Place them on the prepared rack.
04 - Rub the seasoning mixture evenly over both sides of each chicken leg quarter, ensuring good coverage, especially under the skin for extra flavor.
05 - Roast in the preheated oven for 40–50 minutes, or until the skin is crispy and deep golden brown, and the internal temperature reaches 175°F at the thickest part (not touching bone).
06 - Let rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy, hitting that perfect texture combination that makes you do a little happy dance
  • One bowl does all the work, and the oven handles the rest while you pour yourself a glass of wine
02 -
  • A wire rack is not optional here unless you want soggy skin where the chicken sits on the pan
  • The meat thermometer is your best friend because guessing doneness on dark meat leads to either dry chicken or undercooked chicken
03 -
  • Take the chicken out of the fridge thirty minutes before cooking so it roasts evenly
  • Seasoning underneath the skin is the professional touch that makes this taste like restaurant chicken

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