Oven Baked Chicken Leg Quarters - Crispy Skin and Tender, Juicy Meat!
Oven Baked Chicken Leg Quarters are crispy on the outside and juicy on the inside, made with chicken quarters rubbed with olive oil and seasoning, then roasted in the oven, ready in under an hour!
Servings: 4 servings
Calories: 516kcal
Equipment
- 1 large mixing bowl
- 1 roasting pan
Ingredients
- 4 medium chicken leg quarters cleaned and trimmed (about 3 pounds)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Worcestershire sauce gluten free
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon kosher salt or to taste
Instructions
- Preheat the oven to 425°F. Grease a baking sheet and set aside.
- In a large mixing bowl, add the olive oil, Worcestershire sauce, and seasoning and whisk together until combined. Add the chicken leg quarters and toss until the chicken is completely coated in the seasoning. Use your hands to make sure the seasoning is also under the skin.
- Place the leg quarters on the sheet pan, leaving room between each one. Bake in the oven for 40-45 minutes, or until the chicken has reached an internal temperature between 175°F-190°F.
- Rest the chicken for 5-10 minutes before serving.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- Prep chicken quarters by trimming off any excess skin that's hanging off the chicken, along with the tail piece if there is one. Take a spoon and scoop out any red pieces along the backbone and discard.
- If you want really crispy skin, you can use a wire rack to help with air circulation around the chicken.
- Let the chicken roast uncovered. If it's not browned enough at the end, turn the broiler on for a few minutes (watch closely so it doesn't burn!)
- Use a meat thermometer to make sure the chicken leg quarters have come to at least 175°F-190°F. This is where the dark meat starts to get really tender.
- Use a rimmed baking sheet because the chicken will release juices while cooking.
Nutrition
Calories: 516kcal | Carbohydrates: 2g | Protein: 32g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 510mg | Potassium: 454mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
