Chicken leg quarters are one of the most budget-friendly cuts you can buy, but they can taste restaurant-quality when cooked the right
way. The secret is simple: dry the skin well, season generously, bake at a high temperature, and finish with a quick broil to get that
deep golden crispiness. With just a few pantry spices and melted butter, you’ll get rich flavor without complicated steps.

This method works because the bone-in, skin-on pieces stay moist while the outside roasts and renders fat slowly. As the chicken bakes,
the juices concentrate and the seasoning forms a savory crust. The result is tender meat that pulls cleanly from the bone and skin that
crackles when you bite into it.

Why This Chicken Leg Quarter Recipe Works

Chicken leg quarters are larger and more satisfying than individual thighs or drumsticks. Cooking them bone-in helps retain moisture and
improves flavor, while high-heat roasting encourages the skin to crisp. A final broil step gives you that extra crunch and color without
drying out the meat.

• High heat creates crispy skin while keeping the meat juicy
• Bone-in pieces stay moist and flavorful
• Simple spice blend delivers bold taste with minimal prep
• Great for meal prep and reheats well
• Easy to customize with different seasonings

Preparation Time

• Prep time: 10 minutes
• Baking time: 40 minutes
• Broil time: 6–8 minutes (optional, for extra crispiness)
• Total time: About 55 minutes
• Servings: 5 servings

Ingredients

• 5 chicken leg quarters (bone-in, skin-on)
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 1/3 cup unsalted butter, melted

Tip: If your chicken leg quarters are very large, plan for a few extra minutes of baking time. A meat thermometer is the most reliable
way to confirm doneness and avoid undercooking or drying out the chicken.

How to Make Baked Chicken Leg Quarters

Step 1: Prepare the Oven

Preheat your oven to 425°F (218°C). Line a large baking sheet with aluminum foil or parchment paper to make cleanup easy. If you want
even crispier skin, place a wire rack on top of the baking sheet so air can circulate around the chicken.

Step 2: Mix the Seasoning

In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well until evenly blended. This spice
mix creates a savory, smoky flavor that pairs perfectly with crispy roasted chicken skin.

Step 3: Dry and Season the Chicken

Pat the chicken leg quarters completely dry with paper towels. This is the most important step for crispy skin. Carefully loosen the
skin without removing it and sprinkle a small amount of seasoning underneath. Then brush the chicken generously with melted butter on
both sides and sprinkle the remaining seasoning over the top.

Step 4: Bake

Place the chicken on the prepared baking sheet, skin-side up. Bake in the center of the oven for 20 minutes. Flip the chicken and
continue baking for another 20 minutes, or until the meat is close to fully cooked and the juices run mostly clear.

Step 5: Broil for Crispy Skin (Optional but Recommended)

Turn on the broiler and broil the chicken for 3–4 minutes per side, watching closely so it doesn’t burn. This step quickly deepens the
color and crispiness. Use a meat thermometer to ensure the thickest part of the leg quarter reaches 165°F (74°C).

Step 6: Rest and Serve

Remove the chicken from the oven and let it rest for 5 minutes before serving. Resting helps the juices redistribute, keeping the meat
moist. Serve immediately while the skin is at its crispiest.

Serving Suggestions

These baked chicken leg quarters pair well with simple sides like roasted potatoes, rice, mashed cauliflower, or a fresh green salad.
For a complete weeknight meal, add a tray of vegetables (such as carrots, zucchini, or broccoli) to the oven during the last 15–20
minutes of cooking. The chicken drippings add extra flavor and make everything taste richer.

Tips for Best Results

• Dry the chicken thoroughly: Moisture prevents crispiness, so don’t skip this step.
• Use a rack if possible: Airflow helps render fat and crisp the skin evenly.
• Don’t overcrowd the pan: Space helps the chicken roast instead of steam.
• Use a thermometer: 165°F (74°C) in the thickest part ensures safe, juicy chicken.
• Watch the broiler: Broiling is fast—stay close to prevent burning.

Variations and Seasoning Ideas

This recipe is easy to customize. Add a pinch of cayenne pepper for heat, or swap smoked paprika for Italian seasoning for a more
herb-forward flavor. You can also add dried thyme, oregano, or a small amount of brown sugar for a sweet-savory finish. If you prefer a
tangy twist, squeeze fresh lemon over the chicken right before serving.

Storage and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven at 375°F
(190°C) for 10–15 minutes to help the skin crisp up again. An air fryer also works great for reheating. The microwave is convenient, but
it will soften the skin.

Nutritional Information (Per Serving – Approximate)

• Calories: 420
• Protein: 30g
• Fat: 32g
• Carbohydrates: 1g

Nutrition values may vary depending on chicken size and ingredients used.

Frequently Asked Questions

How long do chicken leg quarters take to bake?

At 425°F (218°C), chicken leg quarters usually take about 40–45 minutes, plus a few minutes under the broiler for extra crispiness. The
exact time depends on size, so confirm doneness with a thermometer.

Do I need to cover the chicken while baking?

No. Baking uncovered helps the skin become crispy. Covering the chicken traps steam and can make the skin soft.

Can I make this recipe ahead of time?

Yes. You can cook the chicken in advance and store it in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the
best texture.

Can I use olive oil instead of butter?

Yes. Olive oil works well and will still help crisp the skin, though butter adds a richer flavor. Use about the same amount and brush
it evenly over the chicken.

Final Thoughts

This easy oven-baked chicken leg quarter recipe is simple, budget-friendly, and packed with flavor. With a few pantry spices and basic
steps, you’ll get juicy chicken and crispy skin that feels like a special dinner without extra effort. Make it once and you’ll likely
add it to your regular meal rotation.