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Home » Entrées » Chicken Recipes » Crispy Oven Roasted Chicken Leg Quarters

Crispy Oven Roasted Chicken Leg Quarters

September 30, 2018 by victor 92 Comments

A close up view of a very crispy, browned chicken quarter on a baking dish fitted with a cooling rack.

This chicken leg quarters recipe is by far one of the tastiest chicken recipes. There is a lot of flavor coming from the rub alone, but pan-searing, followed by oven-roasting, adds a ton of extra flavor. That beautifully caramelized skin is just so tasty.  With most of the fat rendered out, it turns thin and crispy in the oven. You can’t have enough of this chicken. This recipe is a sibling of my popular Crispy Oven Roasted Chicken Breast recipe with a modified seasoning mix. It’s hard not to love.

Unlike the Crispy Oven Roasted Chicken Breast, chicken leg quarters don’t have to be brined, but you can if you want. Personally, I don’t feel the need to brine the chicken in this recipe as it already gets so much flavor and the dark meat stays moist and juicy very well on its own.

Crispy-skinned and fall-off-the-bone tender chicken quarter on a baking pan.

Some may disagree, but chicken leg quarters, which consist of chicken drumsticks and thighs, just taste better when they are cooked way past the safe temperature of 165F. To be exact, they need to be cooked to about 185F – 190F. That’s when they become fall-off-the-bone tender, while still being juicy and moist inside. Dark meat takes heat much better than white chicken meat.

A top down view of six golden brown, crispy baked chicken quarters.

You can vary the seasoning mix in this recipe and use what you like. I’ve tried using Creole and Cajun spice mixes with great results. Just be careful with herbs that consist of large pieces, they tend to burn in the oven. I try to stick to powders as they seem to work best.

To give the chicken even more flavor, you may use butter instead of cooking oil for pan-searing. Not only will it give the chicken more flavor but it will also result in a richer, deeper color.

Looking for more great chicken leg quarters recipes? Check this out:

  • Kickin’ Grilled Chicken Legs
  • Smoked Chicken Leg Quarters
Crispy-skinned and fall-off-the-bone tender oven roasted chicken leg quarters. Very easy to make and perfect every time. | ifoodblogger.com

Crispy Oven Roasted Chicken Leg Quarters Recipe

4.96 from 44 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: American
Keyword: baked chicken, chicken quarters, roasted chicken quarters
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 337kcal
Author: Victor

Ingredients

  • 6 chicken quarters
  • 2 tsp kosher salt (or to taste)
  • 1 tsp Black pepper (or to taste)
  • 2 tsp granulated garlic (or garlic powder)
  • 2 tsp granulated onion (or onion powder)
  • 1 Tbsp Ancho chile powder
  • 1/2 TSP cayenne pepper (optional, adjust the amount to taste)
  • 1/2 Tbsp vegetable oil (for rubbing)
  • 1/2 cup cooking oil (for frying)

Instructions

  • Preheat oven to 400F.
  • Dry the chicken quarters with paper towels and rub with oil. Evenly sprinkle the seasonings on both sides of each quarter and gently pat to make the seasonings stick.
  • Heat 1/2 cup of cooking oil in a large skillet over medium-high heat. In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is deep golden brown. The time will depend on how hot your skillet is. 
    Tip: the hot oil will splatter so be careful not to get burned. Use a splatter guard if you have one.
    Crispy-skinned and fall-off-the-bone tender oven roasted chicken leg quarters. Very easy to make and perfect every time. | ifoodblogger.com
  • Transfer the chicken onto the baking sheet, fitted with a cooling rack. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken quarter.
    Tip: line the baking sheet with aluminum foil for much easier cleaning after cooking.
    Tip: you must use a cooling rack, or else the bottom of the chicken will come out soggy and greasy.
    Crispy-skinned and fall-off-the-bone tender oven roasted chicken leg quarters. Very easy to make and perfect every time. | ifoodblogger.com
  • Bake at 400F for about 35-45 minutes, or until the chicken skin is crispy and deep golden brown. Different ovens bake differently so the exact time may vary. In my oven, I need 45 minutes.
    Tip: chicken quarters will be fully cooked and reach 165F internal temperature at 400F in about 25 minutes, but you want to cook them longer for two reasons. One is that chicken legs and thighs just taste much better when cooked to about 185F - 190F. That's when they become super tender. The second reason is that the skin won't be as crispy after just 25 minutes.
  • Remove the chicken from the oven, let rest for 3 minutes and serve with your favorite side dish.

Nutrition

Calories: 337kcal | Carbohydrates: 2g | Protein: 23g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 909mg | Potassium: 342mg | Fiber: 0g | Sugar: 0g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1.3mg

Looking for more crispy chicken recipes? Check these out:

  • Extra Crispy Oven-Fried Chicken Thighs
  • Extra Crispy Baked Chicken Wings
  • Buffalo-Style Baked Chicken Drumsticks
  • Oven Roasted Chicken Breast (Very Crispy)
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    Recipe Rating




     

  1. Sean

    December 28, 2022 at 7:04 am

    Going to make this today can’t wait to try

    Reply
    • victor

      January 20, 2023 at 1:22 pm

      Hope you liked it as much as I do. Enjoy!

      Reply
  2. Linda

    November 23, 2022 at 2:11 pm

    Thanks for your recipe 🙂 We are celebrating Thanksgiving this year with chicken leg quarters.
    Signed,
    Grateful people like you.

    Reply
    • victor

      December 15, 2022 at 11:05 am

      You are very welcome! Happy cooking!

      Reply
  3. Mildred

    November 11, 2022 at 8:22 am

    Looks good will try the recipe!

    Reply
    • victor

      December 16, 2022 at 1:05 pm

      Enjoy!

      Reply
  4. Cindy

    August 17, 2022 at 11:44 am

    This looks delicious and I am about to try it. Do you use Morton Kosher salt or Diamond Krystal Kosher salt? Do you grind it to make the measurement 2 teaspoons?

    Thank you!

    Cindy

    Reply
    • victor

      August 17, 2022 at 10:23 pm

      I use Morton kosher salt and I do not grind it. Enjoy!

      Reply
  5. Jana

    March 30, 2022 at 10:14 am

    This is the best chicken quarters recipe I have ever eaten. I have also used it in pulled pork sliders. So good.

    Reply
  6. Song

    March 21, 2022 at 5:15 am

    Top-tier chicken quarters recipe.
    Thank you.

    Reply
    • victor

      March 21, 2022 at 12:26 pm

      Glad you enjoyed them. Happy cooking!

      Reply
  7. Yolanda

    December 25, 2021 at 7:25 pm

    Fantastic recipe, very crisp on both sides. Well written and good temperature tip!

    Reply
  8. Janet S

    December 12, 2021 at 6:41 pm

    I made this for dinner tonight. Really good! I really appreciated your advice regarding cooking the dark meat up to 190 internal, and putting the chicken on a rack that keeps it out of the oil and juices. I had to become inventive and used a rack that is for grilling small items that would otherwise go right through the grill. I raised it up in a shallow pan by putting a bit of wadded up aluminum foil in each corner. It worked perfectly. Very good! Thank you!

    Reply
    • victor

      December 13, 2021 at 9:52 am

      You are very welcome!

      Reply
  9. Cristina

    December 09, 2021 at 8:17 am

    If you don’t have a cooking rack, will roasting the quarters on a bed of vegetables work? Thanks!

    Reply
    • victor

      December 10, 2021 at 5:29 pm

      I wouldn’t. Vegetables will prevent heat transfer from the bottom resulting in a longer cooking time, they will also release water/steam, that’s no good for getting crispiness and good browning.

      Reply
  10. ayman Kadri

    October 25, 2021 at 2:32 pm

    Do you bake it or roast it?

    Reply
    • victor

      October 25, 2021 at 10:16 pm

      Aha…

      Reply
  11. Windsor

    October 21, 2021 at 5:58 pm

    We don’t really eat fried food in my home and the only oil I have in my pantry is EVOO. I can buy vegetable oil for rubbing but would EVOO be sufficient for cooking/searing, or do you have a specific suggestion for oil type? And if EVOO can be used for rubbing too that would be great. Even with using EVOO for just about anything that we roast or sauté, I still don’t know a lot about when you should or shouldn’t use it. I’ve read a bit about high smoke points and such, but that kind of goes over my head since I’m not the greatest cook. 🙂

    Reply
    • victor

      October 22, 2021 at 9:49 am

      EVOO will work fine, we use EVOO for just about anything, it works well for me.

      Reply
  12. Dawn

    October 13, 2021 at 4:04 pm

    Really good with great tips, want to try an sir fryer next time.

    Reply
    • victor

      October 14, 2021 at 9:15 am

      Enjoy!

      Reply
  13. Kim

    October 02, 2021 at 1:04 pm

    Absolutely delicious. And so easy

    Reply
  14. Keary

    September 22, 2021 at 11:17 pm

    Excellant!

    Reply
  15. Wendi

    August 16, 2021 at 8:18 am

    Morning I love ur recipes jw if I can pan fry them in morning then cook at night. Email is whiting @xplornet.com

    Thx

    Reply
    • victor

      August 16, 2021 at 11:40 am

      Thank you, Wendy. I’ve never done it that way but I think you can if you want to. You will still get that flavor and the nicely browned skin but I am not sure if the same crispiness will be there.

      Reply
  16. Victoria Boire

    June 11, 2021 at 6:55 pm

    Excellent and very easy. Chicken was moist, skin was crispy. Will definitely make this again.

    Reply
  17. Sara

    June 10, 2021 at 4:10 pm

    Would a roasting pan with the rack work for this also?

    Reply
    • victor

      June 16, 2021 at 3:03 pm

      It will work just fine. Happy cooking!

      Reply
  18. KARLA JOHNSON

    April 30, 2021 at 9:07 pm

    This was just awesome! I followed it exactly, but we love spice so I used Cajun seasoning. It turned out perfect. Thank you!

    Reply
    • victor

      May 08, 2021 at 8:58 am

      You are very welcome.

      Reply
  19. Colleen

    April 07, 2021 at 7:34 pm

    Nice recipe but not as flavorful as I wauld have imagined. The techniques deliver juicy meat and crispy skin but lacked that umph… This is a nice baked chicken.. will use leftovers for chicken salad or fried rice.

    Reply
  20. Cheryle Ray

    March 24, 2021 at 10:17 am

    I’ve made this twice and we live it but I have one problem. It splatters grease all over my oven. Was wondering if it would work on an outdoor grill. Any suggestions.

    Reply
    • victor

      March 24, 2021 at 10:51 am

      Hi Cheryle, I’ve noticed that excessive splattering in the oven is caused by fatty chicken – chicken with thick yellow skin (lot’s of fat under the skin). I like using chicken with thin skin (bluish in color as opposed to yellow) and it works very well. That said, you can also make chicken this way in a smoker/grill which I’ve done many times. I’d sear then smoke over indirect heat until done. Check out my smoked chicken quarters recipe, that’s exactly it.

      Reply
      • Cheryle Ray

        March 24, 2021 at 1:13 pm

        Thank you

        Reply
  21. Robbie G

    March 15, 2021 at 7:26 pm

    made this recipe for the gang and it was delicious! Thanks for posting it.

    Reply
    • victor

      March 20, 2021 at 9:46 am

      You are very welcome.

      Reply
  22. Mikel Johnson

    February 11, 2021 at 2:02 pm

    We tried this crispy oven roasted chicken and served with chicken flavored min. And seasoned potatoes and there’s was nothing left for leftovers for sure kids loved it and we definitely haven’t it again.

    Reply
  23. Joanna

    February 03, 2021 at 9:26 am

    I make this at least twice a week every week. My husband and I both love it. It goes really well with sides like baked potato and veggies (broccoli, asparagus, peppers, yellow squash, etc.) Leftovers also reheat pretty well in the microwave.

    I brine the chicken for about an hour before starting the process and it’s definitely the best chicken I’ve ever had in my life. I was wondering if you had any tips about modifying the recipe for an air fryer instead of an oven?

    Reply
    • victor

      February 06, 2021 at 1:54 pm

      Hi Joanna, glad you liked my recipe. There isn’t much you need to modify for an air fryer. I don’t need to sear, but you can, lightly, if you wanted to. Then, just follow this air fryer chicken leg recipe for cooking. I highly recommend trying it too.

      Reply
  24. Kristina

    January 21, 2021 at 5:08 am

    Delicious, thank you!

    Reply
    • victor

      January 22, 2021 at 8:29 pm

      You are very welcome, Kristina.

      Reply
  25. Shannon

    November 19, 2020 at 10:37 am

    I don’t have ancho chili, just regular chili powder. Will that work or should I wait and make this recipe when I can find ancho chili powder?

    Reply
    • victor

      November 21, 2020 at 6:38 am

      Shannon, you can try with regular chili powder, I’ve used it too. Be careful though as chili powder may have quite a bit of salt so you have to account for it.

      Reply
  26. Sandra

    November 14, 2020 at 8:10 pm

    This chicken is fantastic! My husband and I devoured it. I will definitely make this again and again. Winner!!!!! Thank you…

    Reply
  27. Donna

    October 16, 2020 at 12:51 pm

    Chicken was excellent !! Will be making again for sure

    Reply
  28. Debra

    September 20, 2020 at 10:45 pm

    This chicken came out perfectly. Thank you. All 6 pieces were gone in a flash. Kiddos loved it as well. Skinned one piece as one kiddo doesn’t like skin but he loved all the flavor on the meat direclty. Will make again.

    Reply
  29. Michele

    September 20, 2020 at 1:11 am

    I used chicken legs with backs attached. I also sliced a potato and added the slices to the oil in the skillet. I added them to the rack with the chicken and baked them too. When the chicken was cooked I added a little flour to the pan juices along with some whipping cream. It makes a tasty gravy. The herb mixture is fantastic. What a wonderful dish!! I will be looking for more great dishes.

    Reply
  30. Barbara

    August 22, 2020 at 6:57 pm

    This recipe is definitely a keeper. The chicken was crispy but moist and very flavorful!

    Reply
  31. STACEY

    July 18, 2020 at 9:10 pm

    Followed recipe exactly. Easy prep, crispy skin, tender/juicy meat, delicious flavor. This will definitely go in our “favorites” folder.

    Reply
  32. Erica

    July 04, 2020 at 3:42 pm

    Great recipe. What a difference a little bit of searing does to chicken. Thanks for sharing.

    Reply
  33. Pops

    June 06, 2020 at 3:24 pm

    I loved the crispness of the skin. I used my own rub so I can’t comment on that. But the chicken came out great. I will definitely use this recipe again.
    We used cheap chicken quarters (10 lb bag) and they were a little tough. Next time I’ll get some better chicken. Good ingredients = good food.

    Reply
  34. Britt

    April 19, 2020 at 3:47 pm

    Absolutely fantastic! I will definitely be making this again! Rave reviews from the whole family (including 2 teens)!

    Reply
  35. Mikey

    March 25, 2020 at 7:45 pm

    Great crispy chicken. Love it!

    Reply
  36. Steve

    February 13, 2020 at 1:09 am

    Cooked them tonight for supper and they were great!! Nice and crispy and juicy! Thanks for the great baked chicken recipe!

    Reply
    • victor

      February 13, 2020 at 9:30 am

      You are very welcome!

      Reply
  37. Shannon King

    January 22, 2020 at 1:00 am

    I tried this recipe using different spices but it turned out perfect. I’d recommend this to family and friends.

    Reply
  38. Roxanne Allen

    January 05, 2020 at 8:47 am

    I made this for lunch for the week. Beautiful color and aroma. Jealous co-workers!

    Reply
  39. Jimh

    December 09, 2019 at 8:53 pm

    I did this tonight. I’ve been cooking for many years. I followed your cooking guide and cooked 3 quarters for the full 45 mins, then let them rest for 10 and these have to be the best most tender, juicy and tasty ever!! I even ate some of the crispy skin, I never do that.
    Fact I’m currently cooking a 4th for lunch tomorrow right now. Thank you, Jim

    Reply
    • victor

      December 10, 2019 at 9:26 pm

      Wow! What a compliment, Jim. Thank you for your kind words. Happy to hear that you liked my recipe.

      Reply
  40. Monica

    October 30, 2019 at 10:35 pm

    Loved, Loved, Loved!!! Easy, Delicious, low carb diah! Thank You!!!

    Reply
  41. Sara Coakley

    October 23, 2019 at 10:42 am

    Absolutely delicious! The seasoning was perfect.

    Reply
  42. Made this today

    August 05, 2019 at 3:59 pm

    Made this today and it’s a huge hit the only thing I did different is browned butter then fried the chicken in the butter mixed with hot sauce then baked it great recipe

    Reply
    • Cheyenne Mason

      June 11, 2021 at 5:56 pm

      That sounds fantastic I want to try it like that did you still do the rub on the chicken?

      Reply
  43. Cynthia

    August 05, 2019 at 11:36 am

    My husband does not like generally like chicken but gave this one a thumbs up!

    Reply
  44. Maureen

    July 23, 2019 at 7:35 pm

    Very tasty, crispy skin and tender juicy meat!! Yummm!!😋 😋😋😋😋

    Reply
  45. Sara

    May 22, 2019 at 8:57 pm

    I was very happy to find your recipe. It was fast, and easy to put everything together. When finished the chicken was tender and moist. Very Delicious. I did do one thing different. Instead of using my oven, I finished the chicken quarters in my pellet grill. It work like a convection oven, and added a gentle flavor of hickory smoke. Thanks for sharing!!

    Reply
    • victor

      May 24, 2019 at 11:50 am

      You are very welcome, Sara. Thank you for posting your feedback. Finishing on a grill is a brilliant idea. I like it.

      Reply
  46. Yass D.

    May 10, 2019 at 11:21 am

    Hi, can the chicken be fried a head of time and then placed into the oven a few hours later?

    Reply
    • victor

      May 11, 2019 at 5:21 pm

      I haven’t tried making it this way but I don’t see why not. I don’t know if the skin will end up being just as crispy but it should be pretty close.

      Reply
  47. Amy Kessel

    April 26, 2019 at 10:23 pm

    We loved this and ate every bite! I am making it again this week. Thanks for the recipe.

    Reply
    • Kelley

      March 24, 2020 at 5:44 pm

      What if you dont have a cooling rack

      Reply
      • victor

        March 24, 2020 at 6:39 pm

        I used to substitute by rolled up foil sticks. Still do it sometimes.

        Reply
        • MARCIA NASEEM

          July 01, 2020 at 9:10 pm

          That’s an awesome idea!

  48. Patrinkas78

    March 09, 2019 at 12:00 pm

    Had this 2 weekends in a row. Last night I only used lemon pepper and it was just like rotisserie. Cooking it on the cooling rack is genius because it isnt drippings with grease when it’s done. Thank you.

    Reply
  49. Lisa

    March 01, 2019 at 11:06 am

    Absolutely the best chicken leg quarters recipe. I made these last night and my hubby already asking for more. Served them with your garlic mashed potatoes which were delicious too.

    Reply
  50. Bonnie

    February 12, 2019 at 6:35 pm

    This is absoultly wonderful! I like spice but everyone in my home can’t handle it. This is a nice balance of both that we all enjoyed. I made it for just a normal family dinner as well as a fancy meal that impressed my guest. Laid it on a bed of rice the first time and pasta the second. I will make this time and time again. Thanks so much for the recipe!

    Reply
    • victor

      February 12, 2019 at 6:37 pm

      You are very welcome. Try garlic mashed potatoes some time, they go so well with this chicken.

      Reply
  51. Yauna

    February 09, 2019 at 5:21 pm

    Gonna try it tonight.

    Reply
    • victor

      February 09, 2019 at 8:05 pm

      Good luck! Feedback would be much appreciated.

      Reply
      • lynn charles mallis

        February 11, 2019 at 7:44 pm

        thanks-just as you said,.tender and juicy and delicious.

        Reply
        • victor

          February 11, 2019 at 9:10 pm

          Glad to hear that. I love it when people enjoy my recipes.

  52. John T

    February 01, 2019 at 5:43 am

    This recipe makes perfect sense – sear on high then finish on low heat. Just like cooking a steak. There is no other way to get a nice crust and a tender, juicy interior.

    Reply
    • victor

      February 01, 2019 at 10:35 am

      It does, doesn’t it? Just like cooking a steak on a stove, then finishing in the oven.

      Reply
  53. JOYFULDEB

    January 22, 2019 at 12:41 am

    MADE IT TONIGHT…IT WAS AWESOME…ADDED BBQ SAUCE. LOVE THE CHRUNCH

    Reply
    • victor

      January 22, 2019 at 6:33 am

      Great to hear that. I have a similar family favorite recipe for a bone-in chicken breast. You must try it!

      Reply
  54. Sherri Red

    January 20, 2019 at 6:33 pm

    Generally I don’t comment on blogs, but I made your chicken quarter recipe and my family loved it so much that they asked me to make it again. I am saving this recipe as one of my favorite recipes for future use. Thank you.

    Reply
    • victor

      January 20, 2019 at 8:32 pm

      You are very welcome. Glad to hear that your family liked the chicken.

      Reply
  55. Ann Goodlow

    January 07, 2019 at 7:13 pm

    Thanks for the recipe. It turned out delicious!

    Reply
    • victor

      January 07, 2019 at 7:24 pm

      Very happy to hear that. You are welcome!

      Reply
  56. Marna Rosch

    January 06, 2019 at 12:04 pm

    I made these chicken leg quarters as per your recipe and they turned out really good. The crispy skin was very tasty and the meat inside was very tender and moist. I will be making these again very soon.

    Reply
    • victor

      January 06, 2019 at 1:27 pm

      Glad to hear that, Marna.

      Reply

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