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.
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.
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:
Crispy Oven Roasted Chicken Leg Quarters Recipe
Print Pin RateIngredients
- 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.
- 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.
- 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
Looking for more crispy chicken recipes? Check these out:
Anna
Wanted to do something different for supper but had no idea what to make. My family are picky eaters so it’s a constant struggle to find something everyone will eat. I didnt tell them what I was making, therefore I wasn’t getting all the, “I don’t like that,” or “I don’t want it,” statements. Supper was served and for the first time in awhile, my family devoured a new meal on the menu board without complaints. Such a simple and well explained recipe that I’ve now saved in my recipe file. Delicious!!
victor
Enjoy!
Sally
this recipe was so good, I love the tip about cooking to 185-195 degrees, it works and the combination of spices are great, I love this recipe.
victor
Enjoy!
Paulette
Made this today and really enjoyed it. Will make it again.
victor
Enjoy!
Sean
Going to make this today can’t wait to try
victor
Hope you liked it as much as I do. Enjoy!
Linda
Thanks for your recipe 🙂 We are celebrating Thanksgiving this year with chicken leg quarters.
Signed,
Grateful people like you.
victor
You are very welcome! Happy cooking!
Mildred
Looks good will try the recipe!
victor
Enjoy!
Cindy
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
victor
I use Morton kosher salt and I do not grind it. Enjoy!
Jana
This is the best chicken quarters recipe I have ever eaten. I have also used it in pulled pork sliders. So good.
Song
Top-tier chicken quarters recipe.
Thank you.
victor
Glad you enjoyed them. Happy cooking!
Yolanda
Fantastic recipe, very crisp on both sides. Well written and good temperature tip!
Janet S
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!
victor
You are very welcome!
Cristina
If you don’t have a cooking rack, will roasting the quarters on a bed of vegetables work? Thanks!
victor
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.
ayman Kadri
Do you bake it or roast it?
victor
Aha…
Windsor
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. 🙂
victor
EVOO will work fine, we use EVOO for just about anything, it works well for me.
Dawn
Really good with great tips, want to try an sir fryer next time.
victor
Enjoy!
Kim
Absolutely delicious. And so easy
Keary
Excellant!
Wendi
Morning I love ur recipes jw if I can pan fry them in morning then cook at night. Email is whiting @xplornet.com
Thx
victor
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.
Victoria Boire
Excellent and very easy. Chicken was moist, skin was crispy. Will definitely make this again.
Sara
Would a roasting pan with the rack work for this also?
victor
It will work just fine. Happy cooking!
KARLA JOHNSON
This was just awesome! I followed it exactly, but we love spice so I used Cajun seasoning. It turned out perfect. Thank you!
victor
You are very welcome.
Colleen
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.
Cheryle Ray
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.
victor
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.
Cheryle Ray
Thank you
Robbie G
made this recipe for the gang and it was delicious! Thanks for posting it.
victor
You are very welcome.
Mikel Johnson
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.
Joanna
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?
victor
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.
Kristina
Delicious, thank you!
victor
You are very welcome, Kristina.
Shannon
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?
victor
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.
Sandra
This chicken is fantastic! My husband and I devoured it. I will definitely make this again and again. Winner!!!!! Thank you…
Donna
Chicken was excellent !! Will be making again for sure
Debra
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.
Michele
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.
Barbara
This recipe is definitely a keeper. The chicken was crispy but moist and very flavorful!
STACEY
Followed recipe exactly. Easy prep, crispy skin, tender/juicy meat, delicious flavor. This will definitely go in our “favorites” folder.
Erica
Great recipe. What a difference a little bit of searing does to chicken. Thanks for sharing.
Pops
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.
Britt
Absolutely fantastic! I will definitely be making this again! Rave reviews from the whole family (including 2 teens)!
Mikey
Great crispy chicken. Love it!
Steve
Cooked them tonight for supper and they were great!! Nice and crispy and juicy! Thanks for the great baked chicken recipe!
victor
You are very welcome!
Shannon King
I tried this recipe using different spices but it turned out perfect. I’d recommend this to family and friends.
Roxanne Allen
I made this for lunch for the week. Beautiful color and aroma. Jealous co-workers!
Jimh
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
victor
Wow! What a compliment, Jim. Thank you for your kind words. Happy to hear that you liked my recipe.
Monica
Loved, Loved, Loved!!! Easy, Delicious, low carb diah! Thank You!!!
Sara Coakley
Absolutely delicious! The seasoning was perfect.
Made this today
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
Cheyenne Mason
That sounds fantastic I want to try it like that did you still do the rub on the chicken?
Cynthia
My husband does not like generally like chicken but gave this one a thumbs up!
Maureen
Very tasty, crispy skin and tender juicy meat!! Yummm!!😋 😋😋😋😋
Sara
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!!
victor
You are very welcome, Sara. Thank you for posting your feedback. Finishing on a grill is a brilliant idea. I like it.
Yass D.
Hi, can the chicken be fried a head of time and then placed into the oven a few hours later?
victor
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.
Amy Kessel
We loved this and ate every bite! I am making it again this week. Thanks for the recipe.
Kelley
What if you dont have a cooling rack
victor
I used to substitute by rolled up foil sticks. Still do it sometimes.
MARCIA NASEEM
That’s an awesome idea!
Patrinkas78
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.
Lisa
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.
Bonnie
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!
victor
You are very welcome. Try garlic mashed potatoes some time, they go so well with this chicken.
Yauna
Gonna try it tonight.
victor
Good luck! Feedback would be much appreciated.
lynn charles mallis
thanks-just as you said,.tender and juicy and delicious.
victor
Glad to hear that. I love it when people enjoy my recipes.
John T
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.
victor
It does, doesn’t it? Just like cooking a steak on a stove, then finishing in the oven.
JOYFULDEB
MADE IT TONIGHT…IT WAS AWESOME…ADDED BBQ SAUCE. LOVE THE CHRUNCH
victor
Great to hear that. I have a similar family favorite recipe for a bone-in chicken breast. You must try it!
Sherri Red
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.
victor
You are very welcome. Glad to hear that your family liked the chicken.
Ann Goodlow
Thanks for the recipe. It turned out delicious!
victor
Very happy to hear that. You are welcome!
Marna Rosch
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.
victor
Glad to hear that, Marna.