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This easy recipe for Baked Chicken Leg Quarters is a guaranteed win! Tender, juicy roasted chicken leg quarters with a golden crispy skin are a simple, budget-friendly dinner option.
My family loves to enjoy this recipe with either Cheesy Mashed Potatoes or Buttered Noodles and Oven Roasted Asparagus.
Table of Contents
Why I Love This Recipe
- Economical – Perfect for the budget-conscious home, chicken leg quarters are often cheaper than when the legs and thighs are sold separately.
- Flavorful – Bone-in meat is more tender and juicy than boneless, and the crispy skin is absolutely delicious.
- Simple – Roasted chicken leg quarters in the oven take just a few minutes of prep while the oven does most of the work.
- Versatile – I used my all-purpose Chicken Seasoning for the perfectly seasoned bite, but you can use virtually any seasoning you like. Even a quick sprinkle of seasoned salt will work.
Ingredients
- Chicken Leg Quarters – Often overlooked as a budget-friendly dinner option, leg quarters are the chicken thigh with the leg still attached. They have a good amount of meat that’s perfect for one serving.
- Lemon – For juicing and arranging in the pan.
- Olive Oil – Helps to crisp up the skin while baking.
- Chicken Seasoning Blend – My favorite blend of simple pantry staples.
- Poultry Herbs: Rosemary, Sage, Thyme – These aromatic herbs are optional, but can be scattered around the baking dish to impart even more flavor to the chicken.
How To Bake Chicken Leg Quarters in the Oven
See recipe card below for ingredient quantities and full instructions.
Prep the chicken: Pat chicken dry with paper towels (important for crispy skin). Whisk together olive oil and lemon juice, then brush onto the chicken.
Season: Arrange chicken, lemon slices, and herbs in a baking dish. Mix up the chicken seasoning (or whatever seasoning you choose to use) and sprinkle over the chicken pieces.
Roast: Preheat your oven to 425℉, then bake the chicken for about 45 minutes. Use a brush or a spoon to baste the chicken a few times as it bakes. When the internal temperature reaches 165℉, remove from the oven and rest for 10 minutes before serving.
Serve with your favorite sides, like mashed potatoes and green beans. A few lemon wedges garnishing the plate makes for a pretty presentation.
Recipe FAQs
The most economical cut of meat you can get, chicken leg quarters are a whole chicken leg, which consists of the thigh and drumstick.
You’ll want to preheat your oven to 425℉. I prefer to roast chicken legs at a higher temperature so the skin gets nice and crispy while keeping the meat juicy and tender.
Bake the chicken leg quarters for about 45 minutes. Use a digital meat thermometer to check the internal temperature – the optimal temperature for chicken is 165℉.
Helpful Tips
- You can also use a combination of legs and thighs if you can’t find them attached.
- You should start this recipe with fresh or thawed chicken. Do not start from frozen.
- Skin-on chicken is the best choice, but you can remove the skin if you prefer.
Storage
Refrigerate – Store leftover chicken pieces in an airtight container in the fridge for up to 3-4 days. Reheat in the oven when possible. If you reheat in the microwave, be careful because the bone heats very quickly.
Prep or Make Ahead – This recipe can be prepped ahead of time and refrigerated up to 24 hours in advance as long as it’s covered. It’s also great for meal prepping and can be enjoyed hot or cold.
More Chicken Recipes
- Lemon Garlic Roasted Chicken Drumsticks
- Roasted Spatchcock Chicken
- Crispy Mayo Chicken
- Broiled Chicken Thighs
- Chicken Pot Pie With Biscuits
Oven Roasted Chicken Leg Quarters
Ingredients
- 6 chicken leg quarters skin on
- 1 lemon cut in half
- 3 Tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Optional: Poultry Herbs Rosemary, Sage, Thyme
Instructions
- Preheat the oven to 425 degrees and prepare a baking or roasting pan with nonstick cooking spray. Set aside.
- In a small bowl, whisk together the olive oil with juice from ½ of the lemon. (About 1-2 Tablespoons).
- Use a brush lightly coat each chicken leg quarter with the oil and lemon.
- In a small dish, combine the salt ,paprika, onion powder, garlic powder and black pepper. Season each chicken leg quarter with the chicken seasoning.
- Place the chicken leg quarters in the prepared dish, bone side down and surround the meat with lemon slice and optional poultry herbs.
- Roast in the preheated oven for about 45 minutes, basting every 20 minutes.
- Roast until the internal chicken temperature is 165 degrees. Remove from the oven, allow to rest for 10 minutes and then serve.
Notes
- You can also use a combination of legs and thighs if you can’t find them attached.
- Skin-on chicken is the best choice for this recipe.
- Store leftover chicken pieces in an airtight container in the fridge for up to 3-4 days. Reheat in the oven when possible. If you reheat in the microwave, be careful because the bone heats very quickly.
- Prep ahead of time and refrigerated up to 24 hours in advance as long as it’s covered. It’s also great for meal prepping and can be enjoyed hot or cold.
Delicious chicken! My rosemary and sage kind of burned at the bottom of the pan, I didn’t use all of the olive oil/lemon mixture because I thought it would make the chicken soggy but I will next time and use a much bigger lemon.
Love the feedback Crissy! Thanks for stopping by to share.