Easy Baked Chicken Leg Quarters
sandravalvassori.com
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.
Servings: 4
Ingredients
- 4 chicken leg quarters bone-in, skin-on
- 1 tablespoon paprika (not smoked)
- 2 teaspoons granulated garlic (or garlic powder)
- 1 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, but adds a mild smokiness)
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon chili powder (I sometimes use ancho chili powder)
- 1 tablespoon kosher salt (I use Diamond Crystal - see notes)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat oven to 400ºF. Use a shallow-ish baking dish, or for faster clean-up line a baking sheet with parchment paper or aluminum foil.
- In a small bowl, combine the paprika, granulated garlic, onion powder, smoked paprika (if using), dried parsley, dried rosemary, dried thyme, chili powder, salt and pepper. Add the 2 tablespoons of olive oil and mix to make a paste.
- Trim off any excess fat or excess skin hanging off the sides of the chicken. Pat the chicken dry with paper towels to remove any moisture.
- 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.
- Place the chicken leg quarters in a single layer on the prepared baking pan, skin side up. (If you have any leftover spice mix, toss it with veggies before roasting or freeze for later use).
- Transfer chicken to oven and bake uncovered for 40 to 50 minutes, or until chicken looks crispy and golden brown. The chicken is fully cooked when a meat thermometer registers an internal temperature of 165ºF. Tip: For really fork-tender chicken, cook dark meat closer to 180ºF.
- Remove from oven and rest for 10 minutes before serving. Garnish with chopped parsley, if using.
Notes
- Kosher salt - I use exclusively Diamond Crystal Kosher salt which is less salty than other brands. If using a different brand, or any other salt, reduce the salt amount by half, and add more as needed.
- Let chicken come to room temperature. If possible, take the chicken out of the fridge 30 minutes before cooking. This allows the chicken to cook more evenly. The spice rub will also adhere easier if the chicken isn't fridge-cold.
- If browning too quickly, tent with foil. I have never had a problem with the chicken browning too quickly but if yours chicken leg quarters are really big, this could happen. Simply loosely cover with foil until chicken is cooked through.
- Cook the chicken a little longer. 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.
- Add a bit of heat - If you like a little bit of heat, add a 1/4 teaspoon cayenne pepper to the spice mix.