Home » Chicken Recipes » Chicken Leg Quarters
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
Baked in a hot oven, these chicken leg quarters emerge with wonderfully browned skin and juicy meat.
It's an easy, hands-off recipe that practically bakes itself. The leftovers are good, too, especially when eaten cold, picnic-style.
These wonderful oven-baked chicken leg quarters have browned, delicious skin and juicy, succulent meat. Who says chicken can't be a delicacy? It all depends on how you cook it.
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). So, I cook chicken often for my family. In addition to this recipe, I make recipes such as crispy baked chicken thighs, baked chicken wings, and baked chicken drumsticks.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Chicken Recipes
- Foodie Newsletter
- Recipe Card
- Let's Connect
Ingredients
You'll only need a few simple ingredients to make this 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. If you wish, you can use avocado oil instead.
- Chicken leg quarters: These are bone-in and skin-on thigh and drumstick. I get them at my local supermarket or at Whole Foods.
- To season: I use kosher salt, black pepper, garlic powder, paprika, and dried thyme.
Variations
- 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 add half a teaspoon of each additional spice.
- 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.
Instructions
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 photo below, I made half the recipe, so I used a square 9-inch baking dish.
Generously spray the chicken with olive oil and sprinkle it with spices.
Bake the chicken until fully cooked. This should take 40-45 minutes in a 425°F oven.
Serve immediately. Look at that gorgeous skin!
Expert Tip
The secret to perfect chicken: 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 browned skin and juicy meat.
Do check the chicken after the first 30 minutes. If the skin seems to be browning too much, loosely cover the top with foil and continue baking until cooked through.
Recipe FAQs
Are chicken leg quarters the same as drumsticks?
No. They are both the thigh and the drumstick attached to each other. They are also called "whole chicken legs."
Should I remove the skin?
Absolutely not! I use every inch of its fatty deliciousness. 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 on the pan, I spread any excess skin out on the pan (as shown in the photo below), and then it comes out super crispy and so, so good. Kind of like freshly baked homemade pork rinds, but even better.
Should I bake the chicken covered or uncovered?
Start baking it uncovered. After the first 30 minutes, check on it. If the skin seems to be darkening too much, loosely cover it with foil.
Serving Suggestions
This versatile main course pairs well with any side dish. I often serve it with any of the following sides:
- Roasted Brussels sprouts
- Loaded mashed cauliflower
- Roasted asparagus
- Roasted fennel
- Spinach fritters
- Sweet potato patties
- Mushroom casserole
- Keto eggplant parmesan
Storing Leftovers
You can keep the leftovers in the fridge in a sealed container (as shown in the photo above) for 3-4 days. I don't like to reheat them, though, as reheating dries the chicken out.
Leftover chicken is delicious when eaten cold! I like to make 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.Alternatively, reheat the leftovers, uncovered, in a 350°F oven. This will help crisp up the skin, which tends to become soggy when refrigerated.
More Chicken Recipes
- Honey Garlic Chicken
- Keto Chicken Nuggets
- Baked Chicken Drumsticks
- Bacon-Wrapped Chicken Breast
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.
Recipe Card
5 from 673 votes
Pin Recipe Print Recipe
Baked Chicken Leg Quarters
Cooked in a hot oven, these chicken leg quarters emerge with perfectly browned skin and juicy meat.
Prep Time15 minutes mins
Cook Time40 minutes mins
Resting time5 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 375kcal
Author: Vered DeLeeuw
Ingredients
- Olive oil spray
- 4 chicken leg quarters (drumstick and thigh)
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
Instructions
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.
Video
Notes
- In the video and photos, you can see me making half the recipe.
- Many chicken recipes 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
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 1chicken leg quarter | Calories: 375kcal | Protein: 30g | Fat: 27g | Saturated Fat: 7g | Sodium: 412mg
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Chicken Recipes
- Greek Chicken
- Thai Chicken Salad
- Moroccan Chicken
- Chinese Chicken Salad
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Kelly
This is my new favorite recipe for chicken. I love chicken and this recipe is so simple and delicious. I have found that after 30 minutes my chicken is done. Thank you so much for this great recipe.Reply
Vered DeLeeuw
Hi Kelly,
I'm so glad you like this recipe! Thank you for the feedback about the baking time.Reply
Judith
This recipe came out just as promised with delicious crispy chicken skin and moist meat. I came across your recipe looking for what temperature would work best for the whole leg quarters and I was very happy with the results, thanks.Reply
Vered DeLeeuw
You're very welcome, Judith! I'm glad you enjoyed this recipe.
Reply
Mel
What can I substitute the thyme for? My family are not fans.
Vered DeLeeuw
Hi Mel,
Dried oregano works great! But the chicken will be delicious even if you simply omit the thyme.
Brian
Made this last night as an emergency since it was raining and couldn't grill. It was AMAZING. The only thing different I did was pull skin back and squeeze butter and some of the seasoning inside and then folding back over. My wife won't let me grill quarters anymore.
This is a great and easy dish. Thank you for this one.Reply
Vered DeLeeuw
You're very welcome, Brian! I like the idea of pulling the skin back and seasoning under it.
Reply
