Description
There’s something deeply satisfying about pulling a pan of golden, sizzling baked chicken leg quarters from the oven. These budget-friendly cuts deliver maximum flavor with minimal effort, making them a weeknight hero.
Ingredients
For the Chicken:
- 4 chicken leg quarters (about 2.5–3 pounds total)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
Substitution Suggestions:
- Olive oil: Swap with melted butter, avocado oil, or vegetable oil
- Dried thyme: Use rosemary, oregano, or Italian seasoning instead
- Smoked paprika: Regular paprika works perfectly if that’s what you have on hand
Instructions
Remove the chicken leg quarters from the refrigerator about 20 minutes before cooking—this brings them closer to room temperature for more even cooking. Pat them completely dry with paper towels; this crucial step ensures crispy skin rather than rubbery texture. Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil or parchment paper for easy cleanup. Position an oven rack in the middle to allow even heat circulation around the chicken.
In a small bowl, combine the garlic powder, onion powder, smoked paprika, thyme, salt, black pepper, and cayenne pepper if using. Place the dried chicken quarters on your prepared baking sheet, skin-side up. Drizzle the olive oil over each piece, then use your hands to rub it all over the surface—this helps the seasoning stick and promotes that coveted golden crispiness. Sprinkle the spice mixture evenly over all the chicken pieces, using your fingers to press it into the skin. Don’t be shy here; bold seasoning creates that irresistible flavor crust. The aroma of paprika and garlic at this stage already promises something delicious ahead.
Space the chicken quarters at least an inch apart on the baking sheet—crowding traps steam and prevents proper browning. Make sure the skin side faces up throughout cooking. Slide the pan into your preheated oven and set a timer for 45-50 minutes. Within the first 15 minutes, you’ll start hearing that beautiful sizzling sound as the fat renders and the skin begins its transformation. The kitchen will fill with the warm, savory fragrance of roasting chicken and toasted spices—that’s how you know it’s working. Resist the urge to flip the chicken; keeping the skin side up the entire time allows it to crisp perfectly while the meat stays moist underneath.
After 45 minutes, check your chicken. The skin should be deeply golden brown with crispy, crackled edges. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone—it should register 165°F (74°C) minimum, though many prefer dark meat at 175°F for even juicier results. When you pierce the meat, the juices should run clear, not pink. If the skin looks pale or the internal temperature isn’t quite there, give it another 5-10 minutes. Every oven behaves slightly differently, so trust both your thermometer and your eyes. The chicken should feel firm when pressed gently with tongs.
This step matters more than you might think. Transfer the cooked chicken quarters to a clean plate or cutting board and tent loosely with foil. Let them rest for 5-10 minutes before serving. During this time, the juices redistribute throughout the meat instead of running out when you cut into it, ensuring every bite stays moist and flavorful. The skin will maintain its crispiness while the interior reaches its most tender state. Use this time to finish your side dishes or set the table—the anticipation makes that first bite even better.
Nutrition
- Calories: 380 calories
- Fat: 29g fat
- Protein: 28g protein