Baked Chicken Quarters
If you want maximum flavor with minimal effort, add these Baked Chicken Quarters to your dinner rotation! They’re tender and juicy every time, and my blend of seasonings makes this baked chicken recipe lick-your-fingers good.
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Why You’ll Love This Oven-Baked Chicken Quarters Recipe
- Chicken Quarters: The Other Baked Chicken. Yes yes, we love Baked Chicken Breast, but it’s time to shine the spotlight on chicken leg quarters. Basically, they’re the thigh and drumstick together and because they’re dark meat, they pack flavor in spades and they’re sumptuously tender and juicy. (Bonus: You can pretend you’re at Medieval Times when you eat them.)
- The Perfect Sunday Dinner. Not every weekend is an Air Fryer Whole Chicken weekend, so baked chicken quarters are the perfect compromise, yielding enough chicken for everyone without a lot of fuss or leftovers.
- Just 10 Minutes of Prep. It does take some time to bake this thicker cut of chicken, but that’s all hands-off. Your work is done after seasoning the chicken leg quarters, which is a breeze.
- Budget Friendly. Like Baked Chicken Legs, chicken quarters are less expensive than chicken breasts, giving you more bang for your grocery buck.
How to Make Baked Chicken Quarters
The Ingredients
- Chicken Leg Quarters. AKA whole chicken legs. You may also see them sold as chicken quarters or hindquarters.
- Seasonings. Paprika, smoked paprika, ground cumin, garlic powder, cayenne pepper, and ground black pepper are whisked with olive oil and salt.
- Bread. Optional, for mopping up the pan juices. If you’re ambitious enough to make your own, try Homemade Dinner Rolls with your baked chicken quarters.
The Directions
- Prepare. Pat the chicken dry and place it on a pan.
- Mix the Seasoning. Whisk together the remaining ingredients.
- Rub. Coat both sides of the chicken with the seasoning mixture.
- Bake. Arrange the chicken skin-side-up and roast chicken quarters at 325 degrees F for 60 to 90 minutes, or until they reach 165 degrees F.
- Finish. Transfer to a carving board, then cover and rest for 10 minutes. Serve the baked chicken quarters with pan juices and ENJOY!
Leftover Ideas
Reinvent your baked chicken quarters by using the meat in Chicken Broccoli Alfredo, adding them to Curry Chicken Salad, or tossing them with Ricotta Pasta.
What to Serve with Baked Chicken Quarters
- Salad. Keep it light and simple with this Beet Salad Recipe or Harvest Salad.
- Vegetables. I don’t think there’s a vegetable that doesn’t go with baked chicken quarters! Since your oven will be occupied, make Sauteed Carrots or Sauteed Spinach on the stovetop, or Air Fryer Brussels Sprouts.
- Potatoes. Another winning side, you can’t go wrong with this Garlic Mashed Potatoes Recipe or Smashed Potatoes.
- Grains. Brown rice, wheat berries, and farro are also excellent for soaking up the pan juices.
Recipe Tips and Tricks
- Leave the Skin On. It locks in flavor and gets crispy in the oven. Save the boneless skinless chicken thighs for Grilled Chicken Thighs.
- Meet the Minimum Temperature. With chicken breasts, there’s a lot of fretting and stressing because after you’ve reached a safe internal temp, if it continues to climb, you’re left with tough, dry chicken. Not so with baked chicken quarters! Even at 190 degrees F, it will be tender and delicious. So basically, you’re just using your thermometer to ensure that the chicken is safe to eat, not so much keeping it from over-cooking.
- Don’t Skip the Rest. It’s not just for Grilled Flank Steak and Thanksgiving Turkey! Letting the chicken rest allows the juices to reincorporate, which keeps your chicken leg quarters tender and moist.
- Make Them Your Own. You can use your favorite seasoning blend (or this Chicken Thigh Marinade) to put your own spin on this recipe.
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Baked Chicken Quarters
With 10 minutes of prep time, these baked chicken quarters are easy as can be! Juicy, tender and flavorful, perfectly roasted in the oven.
Servings 4 servings
Calories 451kcal
Ingredients
- 4 chicken leg quarters thigh and drumstick still attached, about 3 1/2 pounds
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Bread optional for mopping up the pan juices
Instructions
-
Place a rack in the center of your oven and preheat to 325°F. Pat the chicken very dry and transfer to a rimmed baking sheet or roasting pan (make sure your pan is large enough to cook the pieces without them overlapping; a little touching at the sides is OK).
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In a bowl or liquid measuring cup with a spout, whisk together the oil, salt, paprika, smoked paprika, cumin, garlic powder, cayenne, and black pepper. Rub it all over the chicken, coating both sides. Arrange the chicken quarters skin-side up.
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Roast the chicken quarters until an internal read thermometer inserted at the thickest part registers 165°F, about 1 to 1 1/2 hours (don’t worry if you go over; dark meat is very forgiving and will still taste super tender; I’ve left this in until about 190°F with great results). Transfer to a carving board. Cover and let rest 10 minutes, then enjoy with the pan juices spooned over the top (or mop them up with bread, yum!).
Notes
- TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days.
- TO REHEAT: Rewarm the chicken quarters in a 350ºF oven until they’re warmed through.
- TO FREEZE: Transfer leftovers to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition
Serving: 1(of 4) | Calories: 451kcal | Carbohydrates: 3g | Protein: 24g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Potassium: 390mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1529IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg
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