Chicken Quarters Recipe
Chicken Quarters Recipe are a versatile, flavorful, and budget-friendly cut of meat that makes for a satisfying main course. This recipe combines crispy skin with juicy, tender meat, making it perfect for a family dinner or meal prep. This baked chicken leg quarters recipe delivers crispy, golden skin and juicy meat with minimal effort. It’s seasoned with a simple spice mix and baked to perfection.
Table of Contents
- Servings: 4 people
- Estimated Cost: $8–$10 USD
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Course: Main
- Cuisine: American
Chicken Quarters Recipe Equipment
- Baking sheet or roasting pan
- Parchment paper or aluminum foil
- Mixing bowl
- Measuring spoons
Ingredients
- 4 chicken leg quarters (about 3.5 lbs)
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon smoked paprika (optional for extra depth)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Chicken: Pat the chicken leg quarters dry with paper towels to ensure crispy skin. Place them on the prepared baking sheet.
- Mix Seasoning: In a small bowl, combine olive oil, salt, paprika, smoked paprika, garlic powder, onion powder, thyme, and black pepper. Mix well to form a paste.
- Season Chicken: Rub the seasoning mixture all over the chicken quarters, ensuring even coverage on both sides. Arrange the chicken skin-side up on the baking sheet.
- Bake: Bake in the preheated oven for 30 minutes at 425°F. Then reduce the temperature to 375°F (190°C) and bake for an additional 15–20 minutes until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
- Rest and Serve: Let the chicken rest for 5–10 minutes before serving to allow juices to redistribute.
Calories
Approximately 375 kcal per serving (7 oz of dark meat).
Recipe Notes
- For extra crispy skin, broil the chicken for an additional 2–3 minutes after baking. Keep an eye on it to prevent burning.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
- This recipe is naturally gluten-free and can be adapted for keto or paleo diets by adjusting seasonings.
