Last week, I asked my hubby to stop by the store on his way home to pick up a few groceries. I texted him a list that included several on-sale items. One of the sale items I wanted was a family pack of chicken drumsticks. (There is never any complaining when I make shake-n-bake style drumsticks- they are so good!!!.)
He ended up bringing home chicken leg quarters. (Actually he didn’t go to the right store, so those sale items? Yep, not on sale…)
I usually only buy chicken leg quarters when I know the hubby will have time to grill them for us. I don’t like cooking on the grill, and I wasn’t sure how long to cook them in the oven. I poked around on the internet a little bit and found a few cooking time recommendations, so I decided to go ahead and cook them in the oven rather than freeze them for later.
I’m glad I did, because they turned out just as good as drumsticks! (and they were on sale for $.88 per lb, even cheaper than the drumsticks…) Here is how I cooked the chicken legs:
Baked Chicken Leg Quarters
- 4 chicken leg quarters
- olive/canola oil
- 1 cup of flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1.5 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Preheat oven to 425. For easy clean-up, line a 9 x 13 dish with foil.
- Generously coat foil/pan with oil.
- Mix the flour and all the spices in a large bowl.
- Dip the leg quarters in the bowl and generously coat chicken with the flour/spice mixture.
- Place leg quarters, skin side down on the foil and bake for 30 minutes.
- Turn chicken and reduce heat to 325 degrees and bake 35-45 minutes longer or until chicken is done.
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