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5 from 2 votes

Baked Chicken Leg and Thigh Quarters

These Baked Chicken Leg and Thigh Quarters are my go-to when I want crisp skin, juicy dark meat, and a simple weeknight dinner effortlessly.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Western
Diet: Gluten Free, Low Lactose
Servings: 4 pieces
Calories: 380kcal
Author: Ayla Clulee

Ingredients

  • 4 skin on chicken leg quarters (drumstick and thigh attached)
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cajun spices
  • ½ teaspoon garlic powder
US Customary - Metric

Instructions

Prepare the Chicken Legs

  • Start by patting the Chicken Leg Quarters dry with paper towels.
  • Then, using a sharp knife or kitchen shears, remove any excess fat or skin from the legs. 
  • Place them in a baking dish or tray skin side up, without overlapping each other.

Season and Bake

  • Preheat the oven to 200 ℃ - 390 ℉.
  • In a small bowl, mix together the salt, pepper, paprika, cajun spices, olive oil, and garlic powder. 
  • Rub the mixture generously all over the chicken legs, making sure to coat them evenly.
  • Bake uncovered for 40 to 45 minutes, or until the skin is golden and the thickest part of the thigh reaches at least 165°F 74°C.
  • For softer, juicier dark meat, cook the thigh to around 175°F to 185°F 79°C to 85°C.
  • Let the chicken rest for 5 to 10 minutes before serving.

Notes

  • Use bone-in, skin-on chicken leg quarters for the juiciest result. The skin protects the meat, and the bone helps keep the thigh and drumstick moist.
  • Pat the chicken very dry before seasoning. Moisture on the skin creates steam and stops it from crisping.
  • Do not rinse raw chicken. Dry it well with paper towels instead.
  • Leave space between the chicken pieces so they roast properly. If they are too close together, the skin will stay soft.
  • Bake the chicken uncovered. Covering it with foil traps steam and stops the skin from browning.
  • Use a meat thermometer and check the thickest part of the thigh without touching the bone. Chicken is safe at 165°F 74°C, but leg quarters often taste better around 175°F to 185°F 79°C to 85°C.
  • If the chicken is cooked but the skin needs more color, broil for 2 to 3 minutes, watching closely.
  • Let the chicken rest for 5 to 10 minutes before serving so the juices settle.
  • Store leftovers in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 380kcal | Carbohydrates: 1g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 693mg | Potassium: 306mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg