Baked Chicken Leg Quarters
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Baked Chicken Leg Quarters are one of our favorite family meals! You can’t beat the crispy, juicy, and oh-so-delicious tender, flavorful chicken.
Baked Chicken Leg Quarters are the Best!
Chicken quarters are often on sale and are one of our favorite chicken cuts to grill. Perfect for a budget-friendly dinner. Today I’m sharing how to bake your Chicken Leg Quarters in the oven for those days when it is too hot or rainy to grill out!
Chicken on the Menu
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 are never any complaints 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 on the day I texted him my list, so most of those sale items? Nope, not on sale!)
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 of cook 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.
How to Bake Chicken Leg Quarters in the Oven
- Prep: Set chicken out about 30 minutes before cooking. (So they will be close to room temp.) Preheat the oven to 425 and coat the foil/pan with oil. (I like to line a 9 x 13 dish with aluminum foil for easy clean-up.) Before starting, Pat your chicken dry and give the quarters a sprinkle of salt and pepper on both sides.
- Season the chicken: Mix the flour and all the spices in a large bowl. Brush the chicken leg quarters with olive oil, dip them in the bowl, and generously coat the chicken with the flour/spice mixture. (If using the Ziploc bag shake and bake method, add your spices to the bag, coat your chicken with oil, drop the chicken in the bag, and shake until completely coated. This is a great job for little helpers.)
- Bake: Place leg quarters, skin side down, on the foil or on an oven-safe rack on your baking sheet, and bake chicken quarters for 30 minutes. Turn chicken, reduce heat to 325 degrees, and bake 35-45 minutes longer or until the chicken is done. (If you have a digital thermometer, go ahead and place it in the chicken at this point and bake the chicken quarters until they reach an internal temp of 165 degrees.)
Storage
- Store leftover chicken in an airtight container in the fridge for 3-4 days.
- If you want to freeze your chicken, I recommend removing the meat from the bones, wrap tightly in an air-tight container (I love my food saver for this), and place in a well-sealed freezer for up to 6 months.
Variations
- If you prefer a bit more kick to your recipes, add 1/8 teaspoon of cayenne pepper to the seasoning mix.
- Try brushing the chicken quarters with your favorite barbeque sauce about 15 minutes before they are done.
- Add additional spices like smoked paprika, parsley, rosemary, or basil.
- Love lemon pepper? Try switching out the paprika with two teaspoons of lemon pepper.
Tips for Baking Chicken Leg Quarters
- 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 a baking 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.
FAQ’s
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
Some of our favorites side dishes for roast chicken are:
- Potatoes: Zesty Parmesan Ranch Potato Wedges, Homemade Fries, Mashed potatoes (This is a loaded mashed potato dish baked in the oven), or Baked Potatoes.
- Roasted Baby Carrots
- Mac and cheese: I have an amazing Instant Pot Mac and Cheese Recipe.
- Beans: Skillet Barbecue Baked Beans, or Crock Pot Pinto Beans, or this Easy Baked Beans Recipe.
- Pasta Salads: Summer Picnic Pasta Salad Recipe or Sausage And Tortellini Pasta Salad.
Did you make these Baked Chicken Leg Quarters?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Baked Chicken Leg Quarters
- Prep Time: 10 minutes
- Cook Time: 65 min
- Total Time: 1 hour 15 minutes
- Yield: 4 leg quarters 1x
- Category: main dish
- Method: oven
Description
Oven Baked Chicken Leg Quarters are crispy, juicy and oh-so deliciously tender.
Ingredients
- 4 chicken leg quarters
- olive/canola oil
- 1 cup of flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1.5 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Set chicken out about 30 minutes before cooking. (So they will be close to room temp.)
- Preheat oven to 425. Coat foil/pan with oil.
- Before starting, give the chicken quarters a sprinkle with salt and pepper on both sides.
- Mix the flour and all the spices in a large bowl.
- Brush the chicken leg quarters with olive oil, dip them in the bowl, and generously coat the 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. (If you have a digital thermometer, go ahead and place it in the chicken at this point and bake the chicken quarters until they reach an internal temp of 165 degrees.)
Nutrition
- Serving Size: 7 oz of dark meat
- Calories: 406
- Fat: 20
- Protein: 54
Keywords: chicken, chicken leg quarters, oven baked chicken
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My husband loves to grill but with triple digit heat today we wanted to stay in with the air conditioner! This recipe was PERFECT, easy & delicious! 1 change was we used “smoked paprika” instead of regular for a little zip. 5 stars!
★★★★★
Thanks, Judy!
I slow baked a whole chicken, on 425° for 8 hrs?
Was the best bone-in “bbq•Chicky*Jerky”
On this side if thee U-S- of A ??
?????
This sounds exactly like the delicious baked chicken I get at the K and W Cafateria here in Charlotte N C. I have begged them for the recipe but cannot get it right to save my life.Also I like white meat that has the wing still attached to the breast. The only difference I can see is they said to add chicken base and butter and some water. The chicken cooks chrispy on the top and fall apart tender throughout the rest of it. The buttery juice that the chicken sets in out of this world tasty good. I always ask for extra juice poured over my chicken.
Thank you so much for posting this recipe because when the manager TRYS to tell me how to make the K and W baked chicken I am missing something important for sure.
Oh Peggy… your comment filled my heart. The baked chicken @ K&W in Rocky Mount, NC was my mom’s favorite dish there, and boy, did she love to go there. Same here, I begged them for the recipe because I wanted to make it for my mom when we weren’t able to be in Rocky Mount, no luck, they wouldn’t budge on the recipe. I thought this recipe looked similar, but was missing the “saucy” part that K&W has. Your comments make sense for the sauce. Although my mom is no longer with us, I’m going to try using your method to remind me of her and this dish. Thank you so much ♥️
It’s all good I had thing when u turn for your chicken for the final turn do u cover it foil the last 35min ?
★★★★★
I usually don’t, but if it looks like your chicken needs it go ahead.
Foodrecipe. But all these blog sharing the background is out of control. I really just want a recipe without reading nonsense..
Maybe you should stop visiting blogs then and just purchase cookbooks. Some of my favorites are found here: America’s Test Kitchen Cookbooks
do I cover it at any point to keep juicy?
I did not, but just keep an eye on it, if it looks like it’s getting too brown feel free to cover it. Just make sure you’re cooking the leg quarters to be appropriate internal temperature. I am abnormally afraid of under cooking my chicken and always use a thermometer.
These were simple to prepare and totally delicious. Moist on the inside and crispy on the outside with the perfect seasoning. This will be a favorite.
Thank you for sharing this quick, easy and delicious recipe.
Made this tonight !! Absolutely delicious and simple !! ?
I made this just now for dinner (8/25/14). This one is a keeper, and very budget-minded as well. I am going to share this with my friends!
I'm glad it worked for you!
~Jamie
Thanks for posting this recipe! I made these tonight (+ a little salt-free Italian seasoning blend) and they were a definite hit.
Thank you! I am glad the recipe turned out well for you!
~Jamie
That looks really good and sounds simple enough to make. Think I'll have to pin it. 🙂
They look delicious!
These look amazing! ill have to try this definitely.
These look so moist and delicious!
Perfect! I was just telling the hubs that I wanted to find a couple new chicken recipes.
Yum they look great.