The Best Baked Chicken Leg Quarters

These are the best ovenbaked chicken leg quarters— tender, crispy, and juicy on the inside, you simply brush with butter and simple seasonings before cooking them in the oven at a low temperature for an hour, with a final spike in the temp to crisp the skin up real nice at the end.

Why You’ll Love this Recipe

I love a budget-friendly and patience-friendly meal, and these oven baked chicken quarters cover all those bases and more. Chicken legs are fairly simple and inexpensive, but when you butter them up, season them well, and bake them low and slow in the oven, they become tender and juicy and perfect dinnertime contenders. I turn up the oven’s heat at the very end to get the skin nice and crispy, and it’s seriously delicious.

Plus, it takes about zero time for you to prep it all. Getting the chicken ready might cost you 5 minutes, and then you put them in the oven for an hour, freeing you up to get sides ready (or just chill for a bit!) while they bake. Chicken legs are no fuss as long as you know how to do them, and if you ask me, this recipe is the perfect place to start.

Ingredients

• Chicken leg quarters:I love this cut of chicken. It’s inexpensive and so full of flavor.
• Butter:this adds some fat, flavor, and something for the seasoning to stick too. Plus it helps the chicken crisp up.
• Seasonings of your choice:I like to use a custom season salt made by combining 1/4 cup kosher salt, 4 teaspoons garlic powder, 1 tablespoon ground black pepper, 2 teaspoons onion powder, and 1/2 teaspoon cayenne pepper

How to Make Baked Chicken Leg Quarters

1. Pat your chicken dry.
2. Brush it with butter and then sprinkle with your seasoning.
3. Cover with foil and bake a low temperature.
4. After a longer cooking time remove the foil and crank up the heat to finish the cooking process.
5. Serve right away.

Baking Tips for Chicken Leg Quarters

Slow and low is why I love this recipe. By starting out at a low temperature, you give the meat time to cook and become tender. Finishing it off at a higher temperature makes the skin delicious and crispy. It might take a little while in the oven but you only have 5 minutes of hands-on time.

Seasoning Tips

When it comes to seasoning, you can go as simple as salt and pepper, you can use your favorite seasoning blend (likeEverything but the Bagel seasoning from Trader Joe’s, Montreal Chicken Seasoning, Lemon Garlic, or anything else), or you canmake your own magic season salt by combining 1/4 cup kosher salt, 4 teaspoons garlic powder, 1 tablespoon ground black pepper, 2 teaspoons onion powder, and 1/2 teaspoon cayenne pepper,optional. I just toss everything in a little mason jar, add the lid, and shake to combine. This is a great basic season salt recipe. It’s great on french fries and all kinds of meat.

Should I remove chicken skin before cooking?

No! Please don’t. Chicken skin adds so much flavor (as do the bones) and gives the outside such an incredible crispy texture. It’s higher in fat, so this wouldn’t be a meal you eat every day, but it certainly won’t do any harm every once in a while! You’ve got to live a little, right?

What to do with the juice at the bottom of the pan when baking chicken legs:

The juice that is at the bottom of the pan is super good, just FYI. If you are serving some kind of vegetable with this dish, I’d spoon some of the chicken drippings over the top or even make gravy for potatoes with them.

Round out this meal with:

• My Favorite Cornbread Recipe
• Deli-Style Broccoli Salad
• Crispy Homemade Sweet Potato Fries
• Classic Scalloped Potatoes
• Sauteed Asparagus
• Red Velvet Cake

Other baked chicken recipes you’ll love:

• The Best Baked Chicken Legs(5 ingredients and so good)
• Oven Baked Chicken Thighs
• Crispy Sheet Pan Baked Chicken Taco Meat

If you’ve tried thischicken leg quarters recipeor any other recipe on Rcova, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

Are chicken legs healthy?

Chicken, no matter the cut, is a great source of lean protein (yes, even the dark meat!). I know chicken breast is all the rage because it’s a bit lower in fat and calories, but I’m on a mission to spread the gospel of chicken legs and all their flavor-filled, easy-to-make glory.

How long will baked chicken legs keep for?

You can store these in your fridge in a sealable bag or airtight container (whichever you choose, line the bottom with a paper towel to catch excess liquid and keep the legs from getting soggy) for up to 3 or 4 days. I recommend reheating them in the oven so the skin has a chance to re-crisp.

You must try making these fabulouschicken leg quarters recipesometime soon because they’re crispy, juicy, and perfectly seasoned!

You’ll love how great thissimple baked chicken leg quarters recipeis! It’s easy to make, you’ll love how flavorful the chicken is, and it’s one you’ll make over and over again!