These Baked Chicken Leg Quarters are crispy on the outside, succulent on the inside and perfect for days when you want a delicious chicken dinner that is so easy but so fancy.

Baked Chicken Leg Quarters

Let’s talk about this chicken leg recipe, which I think you must absolutely make! Why must you make them? They are easy to throw together! In fact, it’s one of the easiest ways to make chicken quarters. Just rub some spices on chicken and throw into the oven! You’ll end up with fall-off-the-bone tender chicken that the whole family will love.

Also, they taste so good! No bland boring chicken here! They are garlicky, herby, spicy, so so scrumptious! Serve these oven-baked chicken quarters with some Garlic Herb Rice, Pan Fried Brussels Sprouts With Bacon, or couscous on the side. Do you see the liquid that oozes out of the seasoned chicken as it bakes? That’s my favorite part. Spoon that liquid gold all over the rice or couscous.

If you didn’t know, a quarter of the chicken is comprised of chicken thighs and chicken drumsticks. The reason it is called a quarter is because these thigh-drumstick pieces make up roughly a quarter of the whole bird!

So, if you’re a fan of roast chicken legs, you’re in for a treat. And if you’re interested in the tastiest chicken recipes, I have some more you can try, like my Grilled Chicken Nuggets or Pan Seared Chicken Tenders.

These Baked Chicken Leg Quarters are crispy on the outside, juicy on the inside and tasty to the bone. The awesome spice rub is the best part—it gives the chicken so much flavor. It’s garlicky and herby, like something you would get at a fancy restaurant, except it’s an easy weeknight dinner instead. Make some, friends!

Now there is something you must absolutely do if you want to be a rockstar in the kitchen. Next time you’re at the grocery store, grab a collection of dried spices to keep at home! It will make your cooking life 10 times easier!

With dried spices, you could just make a simple marinade, rub it over chicken and fish and put in the oven. And voila, you have something epic for dinner! It will upgrade all of your favorite chicken recipes, even rotisserie chicken.

Ingredients Needed

This recipe has simple ingredients! Here is an overview of them:

• Chicken Quarters: You’ll need 4 large chicken quarters to make eight servings as the recipe intends.
• Spice Mixture: The spice-herb blend that goes on this tender chicken is the most delicious quick marinade for your chicken. You can’t go wrong with simple seasonings like powdered garlic, ginger, dry rosemary, basil, parsley, and some pepper flakes for heat! Also, I use chicken bouillon powder to season the chicken as it amplifies the flavor of the chicken.
• Oil: You’ll need corn oil or another type for prepping the pan.

You can find the exact quantities for the ingredients in the recipe card below.

Also check out my recipe for One Pan Chicken and Potatoes and Veggies.

Recipe Variations

There are many different ways to put your own twist on the recipe! Here are a few ideas:

• Sheet Pan Meal: Bake veggies alongside the chicken, such as roasted carrots, sweet potatoes, or russet potatoes. Keep in mind that this recipe uses high heat, so depending on the veggies used, you might want to add them to the pan after about 15 minutes of cook time has passed so you don’t overcook them.
• Make it Extra Spicy: Mix different seasonings with the spice rub, such as cayenne powder, red pepper flakes, chili powder, or smoked paprika, to make your new favorite seasoning blend.
• Soy Sauce Marinade: Mix the recipe spices with some honey and soy sauce, then brush on the chicken before baking.
• Gravy: Use the pan juices from the bottom of the pan to make a sauce or gravy. Even if there isn’t a lot, the juice’s concentrated flavor will make a big, delicious impact on the sauce.

Substitutions

• Seasonings: You can use either white or black pepper. Garlic powder and onion powder can be swapped with the dehydrated garlic or onion granules if needed. If you are missing one of the dried herbs, you can use oregano, thyme, marjoram, or sage.
• Oil: Use vegetable oil, olive oil, canola, avocado, or another type. Try to use an oil with a high smoke point since this recipe uses a higher temperature.
• Cut of Chicken: If you don’t want to use quarters or parts from the chicken quarters, you can use whatever you have on hand, like skin-on or skinless chicken breasts or wings. Smaller parts will take less cooking time, so keep an eye on them. Generally, the white meat cooks faster than the dark meat.
• Chicken Bouillon Powder: You can replace the chicken bouillon powder with chicken stock cubes.

How To Make Baked Chicken Leg Quarters

1. Rub oil on a large baking sheet or line the tray with aluminum foil first, then rub olive oil or another oil on the foil. You can also use a wire rack instead. Preheat the oven to 425 degrees F (218 degrees C).
2. Rinse chicken then pat dry with paper towel to get rid of excess moisture.
3. In a small bowl, mix together all the other ingredients to form the marinade.
4. Rub the marinade all over the chicken pieces. You can gently toss them in a large bowl if needed. Place on prepared sheet pan in a single layer.
5. Put the pan in the preheated oven (425 F oven) and bake for about 30 minutes, then rotate the pan and bake for another 10 minutes. It should be golden brown with a crispy skin. The cooking times vary depending on how large the quarters are, so make sure to check the internal temperature with a meat thermometer.

Expert Tips

• Use an instant-read thermometer to ensure the chicken is 165 degrees F at its thickest part, which is the safe internal temperature for chicken. If you keep cooking it after it reaches this point, it won’t be juicy, but it will turn dry, so be careful.
• If you have leftover chicken, allow it to cool to room temperature, then keep it in an airtight container by either securing it with a lid or tightly wrapping it with plastic wrap or foil. Store in the fridge. You can reheat it in the oven or the air fryer, and it will taste just like it was the first time! The microwave also works, but it isn’t the first-choice option.
• As the chicken cooks, the connective tissue breaks down, resulting in tender meat. This is why I suggest using 425 F as the oven temperature. Although tender chicken can be produced at a low temperature, it takes much longer. This recipe yields juicy meat AND has a quick cooking time! The extra hot oven also makes for crispier skin, so it is a win-win.
• Mixing the marinade with oil makes the skin side extra crispy plus this is still way better than the amount of oil you get from frying. With baking, the chicken releases its fat which you can discard.

Serving

Garlic Herb Rice

Easy Roasted Potatoes

Brown Sugar Honey Glazed Carrots

Lettuce Salad

More Baked Chicken Recipes

Crispy Baked Chicken Thighs

Baked Chicken Drumsticks

Baked Dry Rub Chicken Wings

Baked Thin Chicken Breasts

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

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