Introduction

Enjoy a simple yet flavorful baked chicken leg quarters recipe that delivers crispy skin and juicy meat every time. Perfect for a quick weeknight dinner or a comforting weekend meal, this dish is seasoned with aromatic spices and roasted to golden perfection.

A white plate is filled with five pieces of grilled chicken, some drumsticks and some thighs, each with a shiny, dark golden brown charred crust. The chicken is coated in a thick, sticky orange glaze with red specks and sprinkled with fresh green parsley leaves. The glaze pools slightly around the chicken, adding a glossy texture. The background has a white marbled texture with a blue and white checkered cloth peeking from the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Remove the chicken leg quarters from the refrigerator about 20 minutes before cooking to bring them closer to room temperature. Pat them completely dry with paper towels for crispy skin. Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil or parchment paper. Position an oven rack in the middle.
Step 2: In a small bowl, mix garlic powder, onion powder, smoked paprika, thyme, salt, black pepper, and cayenne pepper if using. Place chicken quarters skin-side up on the baking sheet. Drizzle olive oil over each piece and rub evenly. Sprinkle the spice mixture over the chicken and press gently into the skin for bold flavor.
Step 3: Space the chicken pieces at least an inch apart to prevent steaming. Bake in the preheated oven for 45-50 minutes without flipping. You’ll hear sizzling as the skin crisps and the kitchen fills with a savory aroma.
Step 4: After 45 minutes, check for doneness. The skin should be golden and crispy. Use an instant-read thermometer in the thickest part of the thigh; it should read at least 165°F (74°C). If needed, bake another 5-10 minutes until fully cooked.
Step 5: Let the chicken rest, tented loosely with foil, for 5-10 minutes before serving. This allows juices to redistribute and keeps the meat moist while preserving crispy skin.

Tips & Variations

Swap olive oil with melted butter, avocado oil, or vegetable oil for different flavor notes.
Replace dried thyme with rosemary, oregano, or Italian seasoning to vary the herb profile.
Use regular paprika if smoked paprika is not available; it still adds great color and mild flavor.
Ensure the chicken skin is patted very dry before seasoning to achieve maximum crispiness.

Storage

Store leftover baked chicken leg quarters in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 15 minutes to help restore crispy skin and keep the meat juicy. Avoid microwaving as it can make the skin soggy.

How to Serve

A round white bowl filled with four golden brown roasted chicken pieces, each with a crispy texture and slightly charred edges. The chicken is garnished with finely chopped green herbs sprinkled evenly on top, adding a fresh contrast. Small pools of glossy sauce with a light orange tint sit beneath the chicken thighs and drumsticks, enhancing their juicy appearance. A slice of lemon is partially visible in the bowl, adding a bright yellow accent. The bowl rests on a white marbled textured surface, with a small white bowl of chopped greens and a blue cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of leg quarters?

Yes, chicken thighs work well in this recipe. Adjust baking time slightly as thighs are smaller and may cook faster. Always check that the internal temperature reaches 165°F (74°C).

What if I don’t have a meat thermometer?

Without a thermometer, ensure the juices run clear when piercing the thickest part of the chicken and the skin is golden brown and crisp. The meat should feel firm but not hard when gently pressed.