Baked Chicken Leg Quarters are simple to prepare and clean up. Win-win! Outrageously delicious and economical together make the perfect weeknight meal for the rotation. When you don’t even have time to think, this recipe is a life-saver.
A few ingredients and a few minutes will have this fantastic recipe in the oven for a mouthwatering dinner that will please the family.
And you don’t have to stress if someone is on a special diet because this Baked Chicken Leg Quarters is compliant with about every healthy diet out there (Paleo and Whole30 included) except vegetarian.
What makes this even easier is to make up a batch of the spice mix ahead of time for your own bake and shake. Add melted butter or oil, and you’re good to go. With some potatoes and carrots in the bottom of the pan, you have the perfect one-pot meal.
I prefer dark meat over white, not that I don’t have my favorite chicken breast recipes. But when I want juicy and flavorful, I go for the legs and thighs, baby. For a switch out, I love these Smoked Chicken Legs recipe that, of course, can use leg quarters, too.
And they’re much more forgiving than the breast. If you accidentally overcook the breast, you have a tough, dry piece of meat. However, if you overcook legs and thighs, they just get better.
The internal temperature on the thighs should be around 180-190℉/82-88℃. Everyone has their own preferences.
You can bake these delicacies low and slow or hot and fast.
Chicken Leg Quarters
When a thigh, drumstick, and part of the back are attached, this cut is called a chicken leg quarter.
It’s called a quarter because it’s about a quarter of the chicken.
Unlike the white meat part of the breast, this is dark meat. It has a higher fat content, which makes it juicier and more flavorful.
It’s just as healthy as white meat and is actually higher in nutrition.
This is my go-to cut of chicken because it’s the cheapest. Why? Labor is expensive, and a boneless skinless chicken breast takes more time to process. Therefore it’s more costly.
Leg quarters are easier to process, making them more economical. So, not only are they better tasting, they are more budget-friendly.
Did you know that you can usually get a whole chicken cheaper than a boneless, skinless chicken breast?
Recipe Ingredients
- Garlic – While I really love fresh minced garlic, powdered will work if that’s what you have. It adds an incredible pungent flavor to anything it goes in.
- Onion Powder – Fresh onion will work, too. However, onions are quite juicy and may thin the marinade once it’s in the oven. Not a problem; just be aware that fresh onion doesn’t stick quite as well as dried, and basting it once or twice while baing will fix that.
- Thyme – Fresh thyme is one of my favorite herbs to season chicken with. But don’t sweat it if all you have is dried. I love having a thyme plant on my window sill for a truly fresh herb.
- Parsley – This is another herb that works fresh or dried. The delicious herby flavor it adds isn’t just delicious. It’s healthy, too.
- Paprika – Red pepper without the heat and all the flavor. Yum! However, if you want to add extra heat, a dash of cayenne will spice it up for you.
- Black Pepper – Spicy with just the right amount of heat for even the most delicate of palates.
- Butter or oil – Fat is not just a flavor-enhancer that is satisfying to the tastebuds. It actually helps people feel fuller and more satisfied. Butter is the best!
- Chicken Leg Quarters – The main attraction of this awesome recipe is economical and delicious.
- Salt – The pantry-staple flavor-enhancer that we wouldn’t know how to live without. Adjustable to personal tastes.
- Potatoes and Carrots – These soul-satisfying veggies are the perfect way to multipurpose the oven’s heat. And the drippings from the chicken make them extra tasty.
Alternative Ingredients
- Chicken Leg Quarters – Turkey thighs are great for this recipe, but they will take a little longer to bake. Other than that, you can make them the same way.
- Butter or Olive Oil – Fat helps crisp up the skin and keeps it from drying out. It also adds a ton of flavor. That said, you can leave it out and turn the marinade into a rub.
- Potatoes & Carrots – Any of your favorite veggies will go great roasting in the bottom of the pan. Eggplant, squash, cabbage, you name it. Stir evenly chopped vegetables in a little olive oil and arrange them under the chicken.
- Spices – Spice mixes can be mixed and matched. Fresh herbs finely chopped worked too, but I find that powdered spices stick to the chicken better. Feel free to play around with flavors, like Homemade Poultry Seasoning, Jamaican-style Seasoning, Creole Seasoning, or your own favorite creation.
Tips & Tricks
Don’t waste the juice that collects at the bottom of the pan. These drippings are what make an incredibly flavored gravy.
Check to see if they’re done by inserting an instant-read thermometer (165-180℉/74-82℃) in the meatiest part of the thigh, being mindful not to touch the bone.
Cover the baking chicken leg quarters with aluminum foil if they start getting too brown before the inside is done.
Brining chicken is another good way to ensure juicy, tender chicken, whether thighs or breast. My multipurpose brine for pork works for chicken, too.
FAQs
My first reaction to this question is, “until they’re done!” Sorry, I know you want a specific time. Still, it all depends on the oven temperature, the altitude, and the size of the chicken leg quarters. They can take 60-90 minutes, but keep baking until the internal temperature should read 180-190℉/82-88℃.
The easiest way to season chicken is salt and pepper. You know I love Creole seasoning, so that’s my go-to spice mix. However, za’atar, Mexican, Jamaican are all great options that let you change this recipe every time you make this scrumptious baked chicken leg quarters recipe.
The skin is my favorite part of the chicken. I understand if you’re worried about extra fat, but leaving the skin on will keep the chicken from drying out. So, for delicious and juicy chicken, leave the skin on.
Storage Instructions
These are even better if you can marinate them the night before and keep them in the fridge overnight. Then, they’re already ready to put in the oven.
They will last cooked in the fridge for three or four days. Reheat them in the oven for crispier skin.
Serving Suggestions
A time-saver is to cube potatoes and carrots and put them in the bottom of the pan. Arrange the chicken on top and bake.
It’s great with mashed potatoes and a salad, too. And don’t forget how yummy fresh baked bread is with this amazing dish.
More Homemade Chicken Recipes
Jamaican-Style Chicken – Spicy Jamaican food is one of my go-to comfort foods. Grilled chicken with a Jamaican-style marinade that has the perfect balance of heat and sweetness.
Instant Pot Chicken – Super easy, spicy, and mouthwatering Instant Pot Chicken Curry warms the soul on a chilly day. Enjoy your evening while your Instant Pot does all the work.
Homemade Chicken Pot Pie – Nothing says Southern comfort like a homemade chicken pot pie. This hearty and tasty pie is filled with creamy chunks of diced chicken, carrots, and peas.
Peri-Peri Chicken – This mildly spicy and drool-worthy chicken dish boasts intense flavors from Peri-Peri Sauce, Creole Seasoning, lemon, and herbs. Fire up the grill or turn on the oven for this mouthwatering chicken recipe.
Cajun Chicken Alfredo – The perfect one-pot meal with pasta, creamy cheese sauce, and spicy chicken is so easy you’ll want it in your rotation.
How to Oven-Bake Chicken Leg Quarters
Preheat the oven to 375℉ (190℃).
Making the Marinade
Combine Marinade Ingredients – Combine garlic, onion powder, thyme, parsley, paprika, and pepper in a small bowl. Pour in melted butter or oil and mix. Set aside. (Photo 1 & 2)
Prepare the Chicken – Wash chicken leg quarters and thoroughly dry with paper towels.
Marinate the Chicken – Place the chicken in a large bowl, salt to taste, then thoroughly marinade with garlic mixture. Repeat with potato and vegetables. (Photos 3 & 4)
Allow marinating – Refrigerate until ready to cook. The chicken will keep for about 24 hours in the fridge.
Baking the Chicken Leg Quarters
Ready the Baking Pan – Line a baking pan with foil and insert a wire rack. Lightly coat the baking pan with non-stick spray. You can also bake it in a large 9×13 baking pan with potatoes next to it.
Load everything up – Arrange the chicken legs quarters in a single layer. Place potatoes and carrots underneath the chicken. The drippings from the chicken will slowly drip onto the vegetables, making them extra flavorful.
The Final Stretch – Bake in a preheated oven until cooked through and the skin is crispy, for about 45-60 minutes or until the meat thermometer inserted into the thickest part reaches at least 165℉/74℃ when checked with an instant-read thermometer. (Chicken legs and thighs can handle a higher temperature than the breast, so don’t worry if it gets to 180℉/82℃.)
Check on them – Rotate chicken legs quarters halfway through-roughly 25 minutes. If it starts to over-brown, cover it with aluminum foil.
Remove from Oven. Serve with potatoes and carrots. Enjoy!
Watch How To Make It
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Baked Chicken Leg Quarters
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Ingredients
Baked Chicken Leg Quarters Marinade
- 1 tablespoon (8 g) garlic, finely chopped
- 2-3 teaspoons (4-6g) onion powder
- 2 teaspoons (2g) thyme, minced
- 2 tablespoons (8g) parsley, minced
- 1 teaspoon (2g) paprika
- 1 teaspoon (2g) black pepper, freshly ground
- 3-4 tablespoons (42-56ml) melted butter or oil
Baked Chicken Leg Quarters
- 4 chicken leg quarters
- salt, to taste
Baked Veggies
- 2 pound potatoes and carrots, cleaned and cut into small chunks
Instructions
Baked Chicken Leg Quarters Marinade
- Preheat the oven to 375℉ (190℃). (If making immediately.)
- Combine garlic, onion powder, thyme, parsley, paprika, and pepper in a small bowl. Pour in melted butter or oil and mix. Set aside.
Preparing the Chicken Leg Quarters
- Wash chicken leg quarters and thoroughly dry with paper towels.
- Place the chicken in a large bowl, salt to taste, then thoroughly marinade with garlic mixture. Repeat with potato and vegetables.
- Refrigerate until ready to cook. The chicken will keep for about 24 hours in the fridge.
- Line a baking pan with foil and insert a wire rack. Lightly coat the baking pan with non-stick spray. You can also bake it in a large 9×13 baking pan with potatoes next to it.
- Arrange the chicken legs quarters in a single layer. Place potatoes and carrots underneath the chicken. The drippings from the chicken will slowly drip onto the vegetables, making them extra flavorful.
Ready for the Oven
- Bake in a preheated 375℉/190℃ oven until cooked through and the skin is crispy, for about 45-60 minutes or until the meat thermometer inserted into the thickest part reaches at least 165℉ (74℃) when checked with an instant-read thermometer. (Chicken legs and thighs can handle a higher temperature than the breast, so don't worry if it gets to 180℉ (82℃).)
- Rotate chicken legs quarters halfway through-roughly 25 minutes. If it starts to over-brown, cover it with aluminum foil.
- Remove from oven and serve with the potatoes and carrots. Enjoy!
Tips & Notes:
- Don’t waste the juice that collects at the bottom of the pan. That is what makes incredibly flavored gravy.
- Check to see if they’re done by inserting an instant-read thermometer in the meatiest part of the thigh, being mindful not to touch the bone.
- Cover the baking chicken leg quarters with aluminum foil if they start getting too brown before the inside is done.
- Use my pork brine recipe to brine the chicken leg quarters for an even juicier, tenderer dinner.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Ed says
Followed the recipe closely, doubled the marinade as I was preparing 6 quarters which was actually just enough. I would recommend doubling the marinade even for 4 quarters. I slated the quarters and left uncovered in refrigerator for an hour for extra drying. Used a combo of melted butter and olive oil, pressed garlic first, mixed marinade ingredients in small processor; ended up with a viscous paste. Loosened the skin and placed the marinade paste under the skin and added additional oil to the remaining marinade and brushed over the skin. Chicken was well browned and crispy. Made a tray of roasted veggies, dinner enjoyed by all. Wish gravy recipe was included. Saved the drippings in refrigerator, will skim off fat and use next time I make rice. Will make again using fresh onion and smoked paprika for enhanced flavors. Thanks Irma
Imma says
Thank you so much for your feedback, I always love hearing suggestions. Here is a great gravy recipe. https://www.africanbites.com/brown-gravy/
Imma says
I’m sorry it was confusing. What part was hard to follow?
Imma says
Sorry for the confusion. The very first sentence in the instructions says to preheat the oven to 375℉. But I will add it to the baking section, too. Thanks for pointing that out.
Cheryl says
Overall, we liked this recipe. I rated it as 4 stars because it was a little difficult for me to follow and the chicken didn’t have as much flavor as I expected. I used all of the spices mentioned with oil (instead of butter) and covered only 2 chicken quarters. The mixture was really think and what I would consider to be more like a wet rub than a marinade. Despite using double the spices, the chicken wasn’t as flavorful as I expected; however it was still good and the chicken was cooked perfectly. What was confusing was the recipe directions for the vegetables. It says “repeat with potato and vegetables”, but I didn’t know if I was supposed to mix up more “marinade” or if I was supposed to use the original amount between both the chicken and the vegetables. It also wasn’t clear on whether or not I should be “marinating” the vegetables ahead of time. In the end, I decided to put the rub on the chicken, and remake the spice mixture for the potatoes and coat them just before cooking. I didn’t have carrots, so I used 1lb of baby potatoes and 1 medium sweet potato. I cooked the chicken on the sheet pan surrounded by the potatoes. Overall, it was really good. I would make it again with some tweaks.
imma africanbites says
Thank you for taking the time to leave a comment, Cheryl. Sorry for the confusion. It should be to mix up another marinade for the veggies, especially if you’re using 4 leg quarters for that amount of spice mixture.