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Four golden brown baked chicken leg quarters arranged on a white plate with fresh parsley garnish.
Linda

Baked Chicken Leg Quarters

Crispy golden skin and juicy, fall-off-the-bone meat with minimal effort and maximum flavor.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 lb chicken leg quarters about 4 leg quarters, patted dry
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp paprika smoked or sweet
  • 0.5 tsp dried thyme
  • 1 lemon halved, for serving

Equipment

  • Large Rimmed Baking Sheet
  • Wire cooling rack (optional but recommended)
  • Instant-Read Thermometer

Method
 

Prep
  1. Preheat oven to 425F. Set a wire rack inside a large rimmed baking sheet. If you do not have a rack, line the sheet with foil and lightly oil it.
  2. Pat chicken completely dry with paper towels - this is crucial for crispy skin. Rub all over with olive oil. Mix salt, pepper, garlic powder, paprika, and thyme in a small bowl. Sprinkle seasoning evenly over both sides of the chicken, working it under the skin where possible.
Bake
  1. Arrange chicken skin-side up on the rack. Bake 45 to 55 minutes, until skin is deep golden and crispy, and an instant-read thermometer inserted into the thickest part registers 165F. The juices should run clear when pierced with a knife.
  2. Transfer chicken to a plate and let rest 5 minutes. This allows juices to redistribute so the meat stays moist. Squeeze fresh lemon over the top just before serving.

Notes

For extra-crispy skin, leave the chicken uncovered in the refrigerator for 2 to 24 hours after seasoning - the dry air works wonders. If your leg quarters are running small, start checking at 40 minutes; larger ones may need the full hour. Leftovers make excellent chicken salad, or shred the meat for tacos, soups, or grain bowls.