Name: Roasted Chicken Leg Quarters
Prep time: 10 min
Cook time: 60 min
Total time: 60 min
Ingredients: 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**)

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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.

Roasted chicken leg quarters on a baking sheet.

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
Pepper
Paprika
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.

Spices used for Roasted Chicken Leg Quarters

Tops of chicken leg quarters drizzled with olive oil.

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.

Underside of chicken leg quarters drizzled with olive oil.

Chicken leg quarters seasoned on baking sheet.

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:

Super smooth Peruvian mashed potatoes. — Peruvian Mashed Potatoes

A white bowl filled with creamy cauliflower mash with a garnish of chives. — Peruvian Mashed Potatoes

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