This chicken leg quarters recipe only requires 5 ingredients and 5 minutes of prep. It’s ridiculously easy, and the result is way more flavorful and delicious than you would imagine. Because this recipe just calls for olive oil, salt, paprika, granulated garlic and pepper, these chicken quarters are also naturally keto, paleo, whole30, dairy-free and gluten-free. This recipe was originally published in 2020 and updated with new tips in 2025.
Ever since I first shared this recipe, it has become a weekly staple in my kitchen. With a generous helping of roasted potatoes, it’s my family’s absolute favorite dinner. In fact, it’s the only way my son will eat potatoes – and he inhales them. .
I had already made a lot of chicken leg quarter recipes before I posted this one. This is by far my favorite and easiest one. I do love these Smoked Chicken Quarters, but they’re far from quick.
It’s my go-to recipe whenever I realize that we don’t have any leftovers and I don’t have enough time to stand around in the kitchen to prepare something.
Even if I do have the time, I still make these about once a week. I actually made a whole chicken yesterday and my husband was disappointed that I hadn’t made these roasted chicken leg quarters instead.
Whenever it’s his turn to make dinner, he always makes these. I make up a huge batch of the spice mix, so all he has to do is put some olive oil and the spice mix on the chicken and cut up some potatoes.
Are you tired of dry, flavorless chicken? Me too! That’s why I’m super excited to share my favorite method for cooking chicken leg quarters in the oven. It’s honestly one of the most affordable, delicious meals you can make for your family. Plus, it’s pretty much foolproof!
I’ve been cooking chicken leg quarters for years, and I’ve learned a thing or two about getting that perfect juicy texture with crispy skin Let’s dive into everything you need to know about how long to cook chicken leg quarters in the oven and all the tips to make them absolutely mouthwatering.
Why Chicken Leg Quarters Are My Go-To Dinner Option
Before we jump into cooking times, let’s chat about why chicken leg quarters are so awesome:
- They’re super affordable (seriously, they’re like the budget champion of the meat section)
- The dark meat is incredibly flavorful and stays juicy
- That skin gets wonderfully crispy when baked right
- One leg quarter is the perfect portion size for most adults
- They’re versatile and take on whatever seasonings you prefer
When I’m looking for a meal that’ll please everyone without breaking the bank, chicken leg quarters are always my first choice. My family literally cheers when they see them on the dinner table!
The Perfect Cooking Time for Chicken Leg Quarters
Now for the important question: how long should you cook chicken leg quarters in the oven? The answer depends on a few things, but I’ll give you the simple answer that always works for me:
For standard-sized chicken leg quarters at 400°F
- 45 minutes to 1 hour is typically perfect
That’s it! Simple, right? But there’s a bit more to know for absolutely perfect results every time
Temperature Is More Important Than Time
Even though timing is helpful, the most important thing is that the chicken is cooked all the way through. For leg quarters, you want to hit:
175°F internal temperature
This is a bit higher than the 165°F that’s considered safe for chicken breasts. Why? Because dark meat with bones actually tastes better and has a better texture when cooked to a slightly higher temp. The connective tissues break down more, giving you that fall-off-the-bone tenderness we all love.
I always use a meat thermometer to check my chicken – it’s the only way to be 100% sure it’s done perfectly.
My Foolproof Method for Amazing Chicken Leg Quarters
Now, let’s get into the nitty-gritty of how I make these delicious leg quarters. I’ve adapted this recipe from Mandy in the Making’s approach, with a few of my own tweaks:
Ingredients:
- Chicken leg quarters (however many you need)
- 3 Tbsp butter (room temperature)
- 2 Tbsp olive oil
- Seasonings of your choice (I use a mix of):
- Garlic powder
- Onion powder
- Salt and pepper
- Poultry seasoning
- Paprika (gives a beautiful color!)
Step-by-Step Instructions:
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Preheat your oven to 400°F. This temperature is hot enough to crisp the skin but not so hot that the outside burns before the inside cooks.
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Prep your chicken. I always use paper towels to dry my chicken first. This makes the seasonings stick better and the skin crispier.
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Make the seasoning mixture. Put your room-temperature butter and olive oil in a bowl and mix them together. Then, add all of your spices. This creates a paste that’ll coat the chicken beautifully.
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Season the chicken. Rub that butter-oil-spice mixture all over the chicken quarters. Don’t be shy – get under the skin too for maximum flavor!
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Prepare your pan. Line a broiling pan with foil (trust me, this makes cleanup so much easier). The broiling pan is great because it allows air to circulate under the chicken.
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Arrange the chicken. Place your seasoned leg quarters on the pan, making sure they’re not touching each other. This helps them cook evenly.
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Bake for 45 minutes to 1 hour. The exact time will depend on the size of your leg quarters.
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Check the temperature. Insert a meat thermometer into the thickest part of the thigh (but not touching bone). You’re looking for 175°F.
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Rest before serving. Let the chicken rest for about 5-10 minutes before serving. This helps the juices redistribute throughout the meat.
Tips for The Most Amazing Chicken Leg Quarters
Over the years, I’ve discovered some tricks that make a huge difference:
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Don’t skip the butter! The combination of butter and olive oil creates the most amazing flavor and helps crisp the skin.
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Season generously. Chicken leg quarters can handle a lot of seasoning, so don’t be too conservative.
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Let the chicken come to room temperature for about 20 minutes before cooking. This helps it cook more evenly.
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For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking time. Just watch it closely so it doesn’t burn!
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Experiment with different seasonings. Some of my other favorites include:
- Lemon pepper
- Cajun seasoning
- Italian herbs
- BBQ rub
- Curry powder
Common Problems & How to Fix Them
Problem: The skin isn’t crispy enough
Solution: Make sure you’re patting the chicken dry before adding the butter/oil/seasoning mixture. Also, check that your oven is actually reaching the right temperature (oven thermometers are cheap and super helpful).
Problem: The chicken is done on the outside but not inside
Solution: Your oven might be running hot. Try reducing the temperature to 375°F and cooking for a bit longer. Always use that meat thermometer!
Problem: The chicken is dry
Solution: You probably overcooked it. Next time, start checking the temperature earlier, around the 40-minute mark.
Make It a Complete Meal
When I serve chicken leg quarters, I like to pair them with sides that complement their rich flavor:
- Roasted potatoes (you can cook them right alongside the chicken)
- A simple green salad with vinaigrette
- Steamed veggies like broccoli or green beans
- Fluffy rice that soaks up all the delicious chicken juices
- Cornbread or dinner rolls
Storing and Reheating Leftovers
If you happen to have leftovers (which rarely happens in my house!), they store really well:
- Refrigerate cooked chicken leg quarters for up to 3-4 days in an airtight container.
- Freeze them for up to 3 months wrapped well in freezer paper or in freezer bags.
- Reheat in the oven at 350°F for about 15-20 minutes until warmed through. I like to add a tablespoon of water or chicken broth to the baking dish and cover with foil to help maintain moisture.
Why This Recipe Works So Well
I think what makes this chicken leg quarter recipe so successful is its simplicity. You don’t need fancy ingredients or complicated techniques – just good quality chicken, basic seasonings, and the right cooking time and temperature.
The butter-oil combo creates the perfect environment for the chicken to baste itself as it cooks. The fat renders out of the skin, creating that gorgeous crispy exterior while keeping the inside moist and flavorful.
And honestly, there’s something so satisfying about making a delicious meal that’s also budget-friendly. In these times when grocery prices keep climbing, it’s nice to have a reliable, affordable option that still feels special.
Final Thoughts
Cooking chicken leg quarters in the oven is one of those kitchen skills that’ll serve you well for years to come. Once you master the timing and temperature, you’ll have an easy, delicious dinner option that works for weeknights, Sunday suppers, or even casual entertaining.
Happy cooking!
What makes them so great?
If your family fights over the dark meat, chicken quarters are where it’s at.
They’re inexpensive, moist, meaty, and so easy to prepare. Compared to white meat, they have a juicier flavor, are richer and harder to dry out.
I love whole roasted chickens, but I have a knack for overcooking them. I also don’t like preparing them. These leg quarters are just so much easier.
There’s nothing not to love about them unless you dislike dark meat.
I’m sure you’ve heard that white meat is a healthier choice than dark meat. It’s true that dark meat has about double the amount of saturated fat as white meat, but it’s still a small amount. It also has double the amount of healthy unsaturated fat.
Some studies even indicate that dark meat is healthier than white meat. It has more nutrients and contains more zinc and iron. That’s great news, right?
One thing everyone agrees on is that the skin is unhealthy. But bake the chicken with the skin on.
It keeps the chicken moist! And it’s much easier to remove after cooking.
Before we get started on how to make these quarters, let’s look at some key tips.
- Pat the chicken dry before seasoning to ensure crispy skin.
- To get even cooking and air flow, put a cooling rack on the baking sheet.
- For the most flavor, season both the top and bottom of the chicken.
- Use a meat thermometer to check the internal temperature and make sure it doesn’t get too hot or too cold.
- Don’t serve the chicken until 5 to 10 minutes have passed. This will keep it juicy.
For extra crispy skin:
- Before baking, you can put the chicken in the fridge uncovered for a few hours to dry out the skin. I don’t do this, but you can. Leaving the chicken out in the fridge helps the water on the outside evaporate. When you dry the skin out before cooking, you have a better chance of getting a crispy texture because moisture is bad for crispiness.
- Bake at a high temperature, but don’t pack the tray too tightly so air can flow.
- For an extra crispy finish, you can broil for the last few minutes, but I’ve never seen a reason to do this.
How to bake chicken leg quarters
Baking chicken leg quarters is super easy.
Mix together the spice rub. If you’ve made this before and love it, you might as well mix together a 12x batch in a jar. For that, you need 6 tablespoons + 2 teaspoons salt, 1/4 cup paprika, 1/4 cup granulated garlic and 2 tablespoons ground black pepper.
Rub it all over the chicken, including the bottoms and under the skin.
Bake for 40-50 minutes or until the internal temp reaches 185-190 °F (85-88 °C). If you don’t have a thermometer, it’s totally okay.
Slice into the thickest part of the thigh (near the bone). The meat should be opaque (not pink), and the texture should be firm but still juicy. If it’s pink or translucent, cook it longer.
When compared to white meat, chicken leg quarters taste better when cooked past the safe minimum temperature of 74 °C (165 °F). That’s because dark meat has more connective tissue and fat than white meat. Cooking it to 185-190 °F (85-88 °C) allows collagen to break down, making the meat tender and juicy rather than chewy.
Also, dark meat doesn’t dry out as easily as white meat because of the higher fat content. Instead, it stays moist even at higher temperatures.
Oven Roasted Crispy Chicken Leg Quarters | Easy Time Saving Recipe For Extra Crispy Skin!
FAQ
How long does it take to cook leg quarters in an oven?
Preheat oven to 400 degrees F. Mix all of the above together and rub directly on chicken leg quarters. Place chicken on broiling pan (line the bottom part with foil). Bake for 45 minutes to an hour. Feb 23, 2025.
Is it better to bake chicken legs at 350 or 400?
Most people think that baking chicken legs at 400°F (204°C) is better than 350°F (177°C) because the skin gets crispier and the meat stays juicy.
Is it better to bake chicken at 375 or 400?
Is it better to bake chicken thighs at 350 or 400?
The Best Temperature For Cooking Boneless, Skinless Chicken Thighs. Whether they’re on a sheet pan, in a skillet, or in a saucy marinade, the best temperature for cooking boneless, skinless chicken thighs in the oven is between 400°F and 450°F, with 425°F being the temperature we rely on most often. Aug 28, 2024.