Baked Chicken Leg Quarters (Printable)

Tender, juicy chicken quarters with perfectly seasoned crispy skin, oven-roasted to golden perfection.

# What You 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

# Steps:

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 until well combined.
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 Hints:

01 -
  • The skin gets impossibly crispy while the meat stays incredibly juicy, almost like rotisserie chicken but better because you made it yourself
  • One pan, minimal prep, and you probably have all the spices in your drawer right now
02 -
  • Drying the chicken thoroughly is the difference between crispy skin and rubbery disappointment, so do not skip this step
  • A wire rack elevates the chicken so hot air can reach underneath, creating all-over crispiness instead of soggy bottoms
03 -
  • Let the chicken sit at room temperature for 20 minutes before roasting for more even cooking
  • A meat thermometer takes all the guesswork out and prevents overcooking

Go Back