Easy Baked Chicken Leg Quarters

This easy Baked Chicken Leg Quarters recipe features the most flavorful, fork-tender chicken you’ll ever make thanks to a robust spice mixture and one simple trick. Best of all, this crispy and oh-so juicy chicken is quick to prepare, budget-friendly and a makes a perfect weeknight meal the whole family will love.

I am a true believer that baked chicken shines when treated simply. For pull-apart chicken with crisp, deeply spiced skin, all you need is a simple spice rub and the heat of your oven.

But if you want to experience *the most flavorful* chicken you’ve ever had, follow this one smart trick: smear that spice rub under the skin, too! As it cooks, the chicken gets crispy on the outside, and the insides get juicy and infused with loads of flavor.

I like to use whole chicken leg quarters (with the thigh and drumstick attached) which provide a very generous portion of juicy meat, but bone-in thighs will work great, too.

I have many favorite chicken recipes, but when I need to create something really delicious in the least amount of time possible, I always come back to this one. It takes 10 minutes to prepare, makes zero mess, and everyone that tries it goes bananas for it.

Why You’ll Love These Crispy And Juicy Baked Chicken Leg Quarters

NO MARINATING REQUIRED – The spice mixture makes these chicken leg quarters plenty flavorful, with no need to marinate. That said, if you wish to make it ahead, rub the chicken with the spice mixture then cover and refrigerate up to overnight.

FLAVOR – The chicken is infused with a delicious and simple spice rub inside and out. The result is an incredibly flavorful chicken like you’ve never had before.

QUICK AND EASY TO PREPARE – You can have this chicken in the oven in about 10 minutes which makes it an easy weeknight dinner. Best of all, all you need is one bowl and a sheet pan (or baking dish) so clean up is a breeze.

ECONOMICAL AND FAMILY-FRIENDLY – This chicken dish uses chicken leg quarters which are very budget-friendly. Best of all, it’s a delicious chicken dinner the whole family will love.

MEAL PREP – This is a great recipe to double or triple so you can have a few more nights of chicken dinners or repurpose the leftovers. I like to chop up leftover chicken and use it for tacos, wraps, stir-fry, etc.

What Are Leg Quarters?

Sometimes called chicken legs, a chicken leg quarter consists of the leg, the thigh and part of the back. It’s named a quarter because it’s about one quarter of a whole chicken.

I really like to use this cut of dark meat because it is inexpensive and cooks up very juicy and tender. You almost can’t overcook it or mess it up.

Try and find chicken leg quarters that do not still have the back attached so you aren’t paying more for less meat.

Ingredient Notes

We’re using a lot of common spices here that you likely already have. When combined, they make a surprisingly flavorful and delicious rub for this chicken.

• Chicken Leg Quarters: You will need 4 bone-in, skin on chicken leg quarters for this recipe. If you’d like the chicken to cook faster, you can cut it through the joint to separate the chicken thigh from the drumstick. Or, feel free to use all chicken thighs, or a mix of thighs and chicken drumsticks.
• Seasoning Mix: I have tested these chicken legs with many different spice rubs but this one is truly perfect. It reminds us of baked Italian chicken and everyone that tries it absolutely loves it. Best of all, you likely already have all the spices in your pantry: Dried thyme, dried rosemary, dried parsley, granulated garlic (or garlic powder), onion powder, sweet paprika, a pinch of smoked paprika, (or use all smoked paprika, if you wish) chili powder, salt (I use Kosher salt or sea salt) and ground black pepper.
• Olive oil: I combine the dried spices with a bit of olive oil so it becomes somewhat of a wet rub. You can also use avocado oil or any other neutral oil you like.

Variations

Add some veggies: As mentioned above, you can cook the legs on top of some chopped veggies. Try and use veggies that will take about the same time as the chicken to cook. Potatoes, sweet potatoes, and/or carrots would all work. Squash would be lovely but might need to be added a little later.

Spices: I really love the spice mixture in this recipe but feel free to give it your own twist or buy a pre-made blend of your choice. If you love Indian flavors, use a curry or garam masala blend. Creole seasoning, or lemon pepper seasoning, would also be great.

Chicken: If you really prefer to use chicken breast, I’d suggest using bone-in, skin-on. Depending on the size of the breasts, you may have to reduce the cooking time.

How to Make Baked Chicken Leg Quarters

Here is an overview of the recipe. For full instructions, please check the recipe card below.

Preheat oven to 400ºF. I never bake the chicken lower than 400ºF because it takes too long to cook and won’t get as crispy. If you’re in a hurry, you can even go to 425ºF and reduce the cooking time by about 10 minutes.

Mix Spices: In a small bowl, combine the spices. Add the olive oil and mix to combine.

Prepare the chicken: I use a shallow-ish baking dish but for an even less messy process, line a baking sheet with parchment paper or aluminum foil. Trim off any excess fat or excess skin hanging off the sides. Pat the chicken dry with paper towel to remove any moisture.

Season: Using your fingers, loosen the skin from the meat and smear some of the spice mixture under the skin. I try and go all the way to drumstick, too. Then, rub more spice mixture all over to evenly coat both sides of each quarter.

Bake: Place the chicken legs in a single layer on the prepared baking pan, skin side up. Bake uncovered for 40 to 50 minutes. The chicken is fully cooked when the internal temperature reaches 165ºF when checked with a meat thermometer on the thickest part of the leg. However, I like taking the chicken to 175ºF which makes for more fork-tender meat.

Rest: Remove from oven and rest for 10 minutes before serving. Garnish with chopped parsley, if desired.

Your Questions Answered

Should I use a wire rack to cook the chicken?

If you want even crispier chicken, you should absolutely cook it on a wire rack. But even without a wire rack, your chicken will definitely have crispy skin. I prefer not to use one because it can be hard to clean and the difference in crispiness is pretty minimal—IMHO.

How long to bake chicken leg quarters at 400 degrees F?

The exact cooking time will vary depending on the pan you use (sheet pan vs baking dish), how hot your oven runs, and the size of your chicken leg quarters. At 400ºF, in my oven, the chicken leg quarters are pretty consistently cooked perfectly within 45 to 50 minutes. The safe internal temperature for chicken is 165ºF. But to get the chicken legs nice and crispy, with super fork tender meat, I like to keep baking them until the internal temperature reaches about 175ºF/180ºF. 

Can I use white meat for this recipe?

Dark meat works really well here because it doesn’t dry out like white meat. If you really prefer to use chicken breast, I’d suggest using bone-in, skin-on. Depending on the size of the breasts, you may have to reduce the cooking time.

Favorite Sides To Serve With Baked Chicken

The seasoning on these chicken leg quarters is very robust but the flavors will not overwhelm any side dish you serve with it. Here’s a few of our favorite side dishes to serve with baked chicken:

• Salads: Can’t go wrong with chicken and salad. We love it with this Butternut Squash Quinoa Salad or this Kale Caesar Salad.
• Rice: The chicken is delicious with this Turmeric Rice Pilaf, or this fabulous One-Pot Spanish Rice And Beans.
• Potatoes or other vegetables: This time of year, mashed potatoes or baked potatoes, would make this a very cozy meal. A tray of these Baked Potato Parmesan Wedges would also be wonderful and can be cooked alongside the chicken.
• Pasta: For an outstanding meal you can serve to guests, make this Pasta Puttanesca while the chicken bakes. Then please invite me over 😊

Making Ahead, Storage and Reheating

• Making Ahead: A great way to get ahead with dinner is to have the chicken seasoned ahead of time. Simply follow the recipe instructions for applying the spice mixture, cover lightly with plastic wrap, and refrigerate for up to 24 hours. Remember to remove the chicken from the fridge 30 minutes before baking it.

• Storage: Baked chicken leg quarters make great leftovers. Transfer cooled chicken to an airtight container and refrigerate for 3-4 days.

• Reheating: Bone-in chicken is notorious for reheating beautifully, without drying out. If you have a toaster oven, or air fryer, this is a great way to reheat the chicken. It should only take 10 minutes or so. Otherwise, place the chicken in a preheated 350ºF oven, uncovered, about 10-15 minutes or until heated through.

More Chicken Recipes To Try