Juicy Crispy Oven Roasted Chicken Leg Quarters (Printable)
Perfectly seasoned chicken leg quarters roasted until juicy inside with crispy golden skin outside. Ready in under an hour.
# What You Need:
→ Chicken
01 - 4 chicken leg quarters (2.5-3 lbs), patted dry
→ Seasonings & Marinade
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika (smoked or sweet)
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon chili powder (optional, for mild heat)
→ For Serving (optional)
11 - Fresh parsley, chopped
12 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top for optimal crispiness.
02 - In a small bowl, mix together olive oil, salt, pepper, garlic powder, paprika, thyme, onion powder, oregano, and chili powder until well combined.
03 - Pat the chicken leg quarters dry thoroughly with paper towels. Place them on the prepared wire rack.
04 - Rub the seasoning mixture evenly over both sides of each chicken leg quarter, ensuring good coverage, especially under the skin for extra flavor.
05 - Roast in the preheated oven for 40-50 minutes, or until the skin is crispy and deep golden brown, and the internal temperature reaches 175°F at the thickest part (not touching bone).
06 - Let rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The skin gets impossibly crispy without any fancy techniques or equipment
- One bowl of spices creates restaurant quality flavor in under an hour
02 -
- Drying the chicken thoroughly is the one step you cannot skip if you want crispy skin instead of rubbery disappointment
- A wire rack makes more difference than I ever expected, lifting the chicken so heat reaches underneath and renders out excess fat
03 -
- Letting the chicken come to room temperature for 20 minutes before roasting helps it cook more evenly
- Investing in a good meat thermometer takes all the guesswork out of doneness