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Roasted Chicken Leg Quarters placed on a white serving tray with vegetable sides in the background.
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5 from 2 votes

Crispy Roasted Chicken Leg Quarters

These Roasted Chicken Leg Quarters have a perfectly crispy skin and juicy, tender insides. They couldn't be easier to make, and the end result is a beautiful main dish that goes well with so many different sides!
Prep Time10 minutes
Cook Time55 minutes
10 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Servings: 4 leg quarters
Calories: 374kcal
Author: Shani W.

Equipment

  • Baking Sheet with Wire Rack
  • Aluminum Foil
  • Chef's Knife
  • Paper Towels
  • Small Bowl for seasoning rub
  • Pastry Brush
  • Instant-Read Thermometer

Ingredients
  

Seasoning Blend

  • 1 ½ tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground mustard
  • ½ teaspoon ground thyme
  • ½ teaspoon cayenne pepper optional

Roasted Chicken Quarters

  • 4 count chicken leg quarters about 4.5 pounds
  • 2 tablespoons avocado oil

Instructions

  • To begin, mix together all of the dry seasonings in a bowl to create a rub. Set aside.
  • Line a baking sheet with aluminum foil, then place a wire rack on top of the pan.
    Preheat the oven to 425℉ or 220℃.
  • Trim the leg quarters of any excess fat. Pat them completely dry with paper towels.
  • Brush both sides of the quarters with the avocado oil, then press and rub the seasoning blend into both sides.
    Be sure to peel back the skin and get underneath!
  • Roast on the bottom rack of your oven for 45 - 55 minutes, or until the internal temperature of the chicken reaches 185℉ - 190℉ (or about 85℃).
    If your chicken skin is starting to burn more than you would prefer: After 45 minutes, turn the heat down to 400℉/200℃ and cook for another 10 minutes until the internal temperature is reached.
  • Remove the pan from the oven, and let them rest for 10 minutes. Serve and enjoy!

Notes

Roasting the chicken to 185℉/85℃ is crucial to getting that tender, moist inside. Because chicken leg quarters are dark meat, they can handle high heat much better than white meat like breasts. This temperature range is where the collagen breaks down, resulting in flavorful, juicy chicken. 

Nutrition

Calories: 374kcal | Carbohydrates: 4g | Protein: 21g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 115mg | Sodium: 2620mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 377IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg