Roasted Chicken Leg Quarters is a simple meal that can be prepared in minutes. Not only is this meal economical, it’s crispy skin and juicy meat will make this a family favorite.
I know a few people who don't like to cook and some who claim they can't. Well, I can't make you like something you don't, but this can be prepared by anyone.
I had to wear a horrific sling after having rotator cuff surgery along with a whole bunch of repairs on my shoulder and guess what? I was able to make this meal with one arm. I even used my left arm and I'm right-handed. If I can make this, you can too.
This post is dedicated to all the "I can't cook" and "I don't know how to cook" people I know. You know who you are.
The spices used in my seasoning mix are the same I use in my Slow Roasted Chicken. I would be very surprised if these aren’t already in your cabinet since they should be staples in any kitchen.
SPICES USED FOR ROASTED CHICKEN LEG QUARTERS
- Kosher salt
- Granulated garlic
- Olive oil
That’s it. Nothing else is needed.
I use granulated garlic which is different than garlic powder. But, you already knew that right? The granulated garlic mixes better, doesn’t clump, and I think it has more flavor. The powdered stuff tastes like, well it tastes like powder.
LET'S MAKE THIS!
Preheat the oven to 425 degrees.
Combine the spices.
Place parchment on a baking sheet to save a little cleaning. You can also use foil.
Using a baking sheet is my preference because it exposed the all the sides of the chicken to heat creating a beautifully crispy skin. If you use a pan that has higher edges, you'll notice the entire leg won’t be as crisp. Instead, you'll have that ugly yellow rubbery skin. Don’t believe me? Do a search on roasted chickens that use higher edged pans and check the bottom parts. You will see what I am talking about.
Drizzle the chicken with olive oil. There really isn’t a measurement. Just drizzle the tops of the leg quarters and rub it in. Flip the leg quarters over and drizzle some more on the underside. Use your hand to rub it in since it’s the best utensil you have.
Sprinkle the leg quarters with the seasoning, flip, then sprinkle the tops liberally.
Place in the oven and roast for 50 to 60 minutes. It’s hard to overcook these because dark meat is very forgiving. I actually like these cooked longer because the crispy skin is pretty damn yummy.
Use the juices that accumulate in the pan to drizzle on top of the leg quarters. Seriously, this is good stuff.
That’s it folks. You can make this. Heck, my kids make this.
Serve these Roasted Chicken Leg Quarters with:
You'll also love these delicious recipes:
- Oven baked bbq pork tenderloin
- Pan fried haddock
- Shake and bake pork chops
- Italian chicken cutlets
- Slow roasted chicken
- Peruvian pesto
- Perfect Italian pesto
- Sheet pan sausage potatoes peppers and onions
Life is too short for mediocre food.
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PIN THIS RECIPE FOR ROASTED CHICKEN LEG QUARTERS TO SAVE FOR LATER.
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TOOLS USED IN THIS RECIPE
Roasted Chicken Leg QuartersPRINT PIN
- 1 tablespoon kosher salt* if using Morton's use half the salt
- 2 teaspoons granulated garlic powder
- 1 teaspoon pepper
- 1 teaspoon paprika
- Olive oil for drizzling
- 4 skin on chicken leg quarters with bone**
- Preheat the oven to 425 degrees.
- Combine the spices.
- Place parchment on a baking sheet to save a little cleaning. This isn’t necessary. You can also use foil.
- Drizzle the chicken with olive oil. There really isn’t a measurement. Just drizzle the tops of the leg quarters and rub it in. Flip the leg quarters over and drizzle some more on the underside. Use your hand to rub it in since it’s the best utensil you have.
- Sprinkle the leg quarters lightly with the seasoning, flip, then sprinkle the tops liberally.
- Place in the oven and roast for 50 to 60 minutes. It’s hard to overcook these because it’s dark meat and very forgiving. Roasting for an hour delivers crispier skin.
- Use the juices that accumulate in the pan to drizzle on top.
- Serve with your favorite sides and enjoy!
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We love this recipe! It is one of our top go to recipes for skin on chicken??
Thanks for this recipe!! I have started making it weekly. The skin does come out a bit salty when tasted on it's own, but the salty skin mixed in with the meat adds just the right amount of awesome flavor. Yum yum yum!!
So happy you like it so much to make it weekly! Super simple recipe and yes the salt on the skin alone can be salty but I cut it with a piece of meat and find it's perfect. Thanks for visiting. 🙂
Way, way, way too much salt. Half the amount of salt would be more than enough.
May I ask which salt you used? Was it Diamond Crystal or Morton's? I updated the recipe to be specific to Diamond Crystal.