Crispy Oven Roasted Chicken Leg Quarters

Sep 30, 2018 · 117 Comments

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This chicken leg quarters recipe is by far one of the tastiest chicken recipes. There is a lot of flavor coming from the rub alone, but pan-searing, followed by oven-roasting, adds a ton of extra flavor. That beautifully caramelized skin is just so tasty. With most of the fat rendered out, it turns thin and crispy in the oven. You can't have enough of this chicken. This recipe is a sibling of my popular Crispy Oven Roasted Chicken Breast recipe with a modified seasoning mix. It's hard not to love.

Unlike the Crispy Oven Roasted Chicken Breast, chicken leg quarters don't have to be brined, but you can if you want. Personally, I don't feel the need to brine the chicken in this recipe as it already gets so much flavor and the dark meat stays moist and juicy very well on its own.

Some may disagree, but chicken leg quarters, which consist of chicken drumsticks and thighs, just taste better when they are cooked way past the safe temperature of 165F. To be exact, they need to be cooked to about 185F - 190F. That's when they become fall-off-the-bone tender, while still being juicy and moist inside. Dark meat takes heat much better than white chicken meat.

You can vary the seasoning mix in this recipe and use what you like. I've tried using Creole and Cajun spice mixes with great results. Just be careful with herbs that consist of large pieces, they tend to burn in the oven. I try to stick to powders as they seem to work best.

To give the chicken even more flavor, you may use butter instead of cooking oil for pan-searing. Not only will it give the chicken more flavor but it will also result in a richer, deeper color.

Looking for more great chicken leg quarters recipes? Check this out:

Kickin’ Grilled Chicken Legs
Smoked Chicken Leg Quarters

Crispy Oven Roasted Chicken Leg Quarters Recipe

4.95 from 54 votes

Print Pin Rate

Course: Dinner, lunch

Cuisine: American

Keyword: baked chicken, chicken quarters, roasted chicken quarters

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

Calories: 337kcal

Author: Victor

Ingredients

6 chicken quarters
2 tsp kosher salt (or to taste)
1 tsp Black pepper (or to taste)
2 tsp granulated garlic (or garlic powder)
2 tsp granulated onion (or onion powder)
1 Tbsp Ancho chile powder
1/2 TSP cayenne pepper (optional, adjust the amount to taste)
1/2 Tbsp vegetable oil (for rubbing)
1/2 cup cooking oil (for frying)

Instructions

Preheat oven to 400F.
Dry the chicken quarters with paper towels and rub with oil. Evenly sprinkle the seasonings on both sides of each quarter and gently pat to make the seasonings stick.
Heat 1/2 cup of cooking oil in a large skillet over medium-high heat. In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is deep golden brown. The time will depend on how hot your skillet is.
Tip: the hot oil will splatter so be careful not to get burned. Use a splatter guard if you have one.
Transfer the chicken onto the baking sheet, fitted with a cooling rack. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken quarter.
Tip: line the baking sheet with aluminum foil for much easier cleaning after cooking.
Tip: you must use a cooling rack, or else the bottom of the chicken will come out soggy and greasy.
Bake at 400F for about 35-45 minutes, or until the chicken skin is crispy and deep golden brown. Different ovens bake differently so the exact time may vary. In my oven, I need 45 minutes.
Tip: chicken quarters will be fully cooked and reach 165F internal temperature at 400F in about 25 minutes, but you want to cook them longer for two reasons. One is that chicken legs and thighs just taste much better when cooked to about 185F - 190F. That's when they become super tender. The second reason is that the skin won't be as crispy after just 25 minutes.
Remove the chicken from the oven, let rest for 3 minutes and serve with your favorite side dish.

Nutrition

Looking for more crispy chicken recipes? Check these out:

Extra Crispy Oven-Fried Chicken Thighs
Extra Crispy Baked Chicken Wings
Buffalo-Style Baked Chicken Drumsticks
Oven Roasted Chicken Breast (Very Crispy)

More Chicken Recipes

Slow Cooker Chicken Breast with Asian Flavors
Chicken Bog
Chicken and Biscuits
Deep-Fried Chicken Wings

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Reader Interactions

Comments

Yvonne Sonia Johnson says
April 13, 2025 at 8:17 pm

Juicy and crisp. Nice recipe.
Reply
- victor says
  April 15, 2025 at 2:38 pm
  Enjoy!!!
  Reply
Yvette says
February 08, 2025 at 8:40 pm

My husband’s favorite meal. I make it exactly as is.
Reply
Rebecca C says
December 29, 2024 at 2:17 am

Excellent recipe, chicken turned out flavorful and thoroughly cooked but Not dry or rubbery! Rarely cook anymore at near 71 but had to try this. Baked in top Ninja oven & followed recipe exactly. Wonderful results & leftovers were equally delicious. Kitchen was a mess after but worth the effort. Made Mac-cheese but regretted not making mashed potatoes to complement the gravy. Will look at other recipes listed. Thanks to the chef!!!
Reply
- victor says
  January 16, 2025 at 10:09 pm
  You are very welcome, Rebecca. Enjoy!
  Reply
Mary Deborah Manarin says
November 18, 2024 at 1:11 pm

Staring up juices in the chicken to make a gravy?
Reply
- victor says
  November 19, 2024 at 9:57 am
  Add some flour and cream, it will make a delicious gravy.
  Reply
Sue S Sever Cohen says
August 18, 2024 at 6:58 pm

I followed the recipe and this chicken was juicy, tender and flavorful with a browned outer crust. I aways baked my chicken at 350 degrees; the higher temperature works.
Reply
- victor says
  August 19, 2024 at 3:08 pm
  Thank you for your feedback, Sue. Enjoy!
  Reply
Victoria Thompson says
July 26, 2024 at 5:08 pm

This is my absolute favorite way to cook chicken now. Sometimes I fry it 1st sometimes I don't.
Reply
- victor says
  July 27, 2024 at 9:00 am
  Enjoy!!!
  Reply
Marion says
October 30, 2023 at 3:07 pm
Can I use olive oil (Not EVO)in place of vegetable oil?
Reply
- victor says
  November 06, 2023 at 7:17 pm
  Yes, you can. Enjoy!
  Reply
Sherry Hoover says
July 05, 2023 at 4:41 pm

This was absolutely delicious. So thankful for your tip to let it cook longer, to a much higher temp, as it was perfectly done at 190°. . I don't even usually like dark meat but this was amazing.
Reply
- victor says
  July 06, 2023 at 9:13 am
  Happy to hear it. Enjoy!
  Reply
Stantorini says
June 04, 2023 at 6:18 pm

Great recipe however I have found that using the convection roast setting on my oven at 400 eliminates the need for pan searing the leg quarters. The hot air circulalting around the chicken produces a super crispy skin with very tender meat.
Reply
- victor says
  June 05, 2023 at 10:54 am
  Thanks for the tip. Enjoy!
  Reply
Anna says
May 19, 2023 at 9:16 pm

Wanted to do something different for supper but had no idea what to make. My family are picky eaters so it's a constant struggle to find something everyone will eat. I didnt tell them what I was making, therefore I wasn't getting all the, "I don't like that," or "I don't want it," statements. Supper was served and for the first time in awhile, my family devoured a new meal on the menu board without complaints. Such a simple and well explained recipe that I've now saved in my recipe file. Delicious!!
Reply
- victor says
  May 24, 2023 at 11:12 am
  Enjoy!
  Reply
Sally says
April 21, 2023 at 4:42 pm
this recipe was so good, I love the tip about cooking to 185-195 degrees, it works and the combination of spices are great, I love this recipe.
Reply
- victor says
  April 23, 2023 at 3:14 pm
  Enjoy!
  Reply
Paulette says
March 25, 2023 at 7:32 pm

Made this today and really enjoyed it. Will make it again.
Reply
- victor says
  March 31, 2023 at 3:03 pm
  Enjoy!
  Reply
Sean says
December 28, 2022 at 7:04 am
Going to make this today can't wait to try
Reply
- victor says
  January 20, 2023 at 1:22 pm
  Hope you liked it as much as I do. Enjoy!
  Reply
Linda says
November 23, 2022 at 2:11 pm
Thanks for your recipe 🙂 We are celebrating Thanksgiving this year with chicken leg quarters.
Signed,
Grateful people like you.
Reply
- victor says
  December 15, 2022 at 11:05 am
  You are very welcome! Happy cooking!
  Reply
Mildred says
November 11, 2022 at 8:22 am

Looks good will try the recipe!
Reply
- victor says
  December 16, 2022 at 1:05 pm
  Enjoy!
  Reply
Cindy says
August 17, 2022 at 11:44 am

This looks delicious and I am about to try it. Do you use Morton Kosher salt or Diamond Krystal Kosher salt? Do you grind it to make the measurement 2 teaspoons?
Thank you!
Cindy
Reply
- victor says
  August 17, 2022 at 10:23 pm
  I use Morton kosher salt and I do not grind it. Enjoy!
  Reply
Jana says
March 30, 2022 at 10:14 am

This is the best chicken quarters recipe I have ever eaten. I have also used it in pulled pork sliders. So good.
Reply
Song says
March 21, 2022 at 5:15 am

Top-tier chicken quarters recipe.
Thank you.
Reply
- victor says
  March 21, 2022 at 12:26 pm
  Glad you enjoyed them. Happy cooking!
  Reply
Yolanda says
December 25, 2021 at 7:25 pm

Fantastic recipe, very crisp on both sides. Well written and good temperature tip!
Reply
Janet S says
December 12, 2021 at 6:41 pm

I made this for dinner tonight. Really good! I really appreciated your advice regarding cooking the dark meat up to 190 internal, and putting the chicken on a rack that keeps it out of the oil and juices. I had to become inventive and used a rack that is for grilling small items that would otherwise go right through the grill. I raised it up in a shallow pan by putting a bit of wadded up aluminum foil in each corner. It worked perfectly. Very good! Thank you!
Reply
- victor says
  December 13, 2021 at 9:52 am
  You are very welcome!
  Reply
Cristina says
December 09, 2021 at 8:17 am
If you don’t have a cooking rack, will roasting the quarters on a bed of vegetables work? Thanks!
Reply
- victor says
  December 10, 2021 at 5:29 pm
  I wouldn't. Vegetables will prevent heat transfer from the bottom resulting in a longer cooking time, they will also release water/steam, that's no good for getting crispiness and good browning.
  Reply
ayman Kadri says
October 25, 2021 at 2:32 pm

Do you bake it or roast it?
Reply
- victor says
  October 25, 2021 at 10:16 pm
  Aha...
  Reply
Windsor says
October 21, 2021 at 5:58 pm
We don’t really eat fried food in my home and the only oil I have in my pantry is EVOO. I can buy vegetable oil for rubbing but would EVOO be sufficient for cooking/searing, or do you have a specific suggestion for oil type? And if EVOO can be used for rubbing too that would be great. Even with using EVOO for just about anything that we roast or sauté, I still don’t know a lot about when you should or shouldn’t use it. I’ve read a bit about high smoke points and such, but that kind of goes over my head since I’m not the greatest cook. 🙂
Reply
- victor says
  October 22, 2021 at 9:49 am
  EVOO will work fine, we use EVOO for just about anything, it works well for me.
  Reply
Dawn says
October 13, 2021 at 4:04 pm

Really good with great tips, want to try an sir fryer next time.
Reply
- victor says
  October 14, 2021 at 9:15 am
  Enjoy!
  Reply
Kim says
October 02, 2021 at 1:04 pm

Absolutely delicious. And so easy
Reply
Keary says
September 22, 2021 at 11:17 pm

Excellant!
Reply
Wendi says
August 16, 2021 at 8:18 am
Morning I love ur recipes jw if I can pan fry them in morning then cook at night. Email is whiting @xplornet.com
Thx
Reply
- victor says
  August 16, 2021 at 11:40 am
  Thank you, Wendy. I've never done it that way but I think you can if you want to. You will still get that flavor and the nicely browned skin but I am not sure if the same crispiness will be there.
  Reply
Victoria Boire says
June 11, 2021 at 6:55 pm

Excellent and very easy. Chicken was moist, skin was crispy. Will definitely make this again.
Reply
Sara says
June 10, 2021 at 4:10 pm
Would a roasting pan with the rack work for this also?
Reply
- victor says
  June 16, 2021 at 3:03 pm
  It will work just fine. Happy cooking!
  Reply
KARLA JOHNSON says
April 30, 2021 at 9:07 pm

This was just awesome! I followed it exactly, but we love spice so I used Cajun seasoning. It turned out perfect. Thank you!
Reply
- victor says
  May 08, 2021 at 8:58 am
  You are very welcome.
  Reply
Colleen says
April 07, 2021 at 7:34 pm

Nice recipe but not as flavorful as I wauld have imagined. The techniques deliver juicy meat and crispy skin but lacked that umph... This is a nice baked chicken.. will use leftovers for chicken salad or fried rice.
Reply
Cheryle Ray says
March 24, 2021 at 10:17 am
I’ve made this twice and we live it but I have one problem. It splatters grease all over my oven. Was wondering if it would work on an outdoor grill. Any suggestions.
Reply
- victor says
  March 24, 2021 at 10:51 am
  Hi Cheryle, I've noticed that excessive splattering in the oven is caused by fatty chicken - chicken with thick yellow skin (lot's of fat under the skin). I like using chicken with thin skin (bluish in color as opposed to yellow) and it works very well. That said, you can also make chicken this way in a smoker/grill which I've done many times. I'd sear then smoke over indirect heat until done. Check out my smoked chicken quarters recipe, that's exactly it.
  Reply
  - Cheryle Ray says
    March 24, 2021 at 1:13 pm
    Thank you
Robbie G says
March 15, 2021 at 7:26 pm

made this recipe for the gang and it was delicious! Thanks for posting it.
Reply
- victor says
  March 20, 2021 at 9:46 am
  You are very welcome.
  Reply
Mikel Johnson says
February 11, 2021 at 2:02 pm

We tried this crispy oven roasted chicken and served with chicken flavored min. And seasoned potatoes and there’s was nothing left for leftovers for sure kids loved it and we definitely haven’t it again.
Reply
Joanna says
February 03, 2021 at 9:26 am

I make this at least twice a week every week. My husband and I both love it. It goes really well with sides like baked potato and veggies (broccoli, asparagus, peppers, yellow squash, etc.) Leftovers also reheat pretty well in the microwave.
I brine the chicken for about an hour before starting the process and it's definitely the best chicken I've ever had in my life. I was wondering if you had any tips about modifying the recipe for an air fryer instead of an oven?
Reply
- victor says
  February 06, 2021 at 1:54 pm
  Hi Joanna, glad you liked my recipe. There isn't much you need to modify for an air fryer. I don't need to sear, but you can, lightly, if you wanted to. Then, just follow this air fryer chicken leg recipe for cooking. I highly recommend trying it too.
  Reply
Kristina says
January 21, 2021 at 5:08 am

Delicious, thank you!
Reply
- victor says
  January 22, 2021 at 8:29 pm
  You are very welcome, Kristina.
  Reply
Shannon says
November 19, 2020 at 10:37 am
I don’t have ancho chili, just regular chili powder. Will that work or should I wait and make this recipe when I can find ancho chili powder?
Reply
- victor says
  November 21, 2020 at 6:38 am
  Shannon, you can try with regular chili powder, I've used it too. Be careful though as chili powder may have quite a bit of salt so you have to account for it.
  Reply
  - Debbie Klopp says
    November 09, 2023 at 10:35 am
    Thank you for that tip! We are on a very low sodium diet and I didn't know about salt in chili powder. I'll definitely be checking ALL my spices.
  - victor says
    November 09, 2023 at 11:41 am
    Debbie, I don't know if you know this trick, but lowering or eliminating salt and increasing seasonings and spices (hot, like cayenne) works well. Acidity also helps. Drizzle some lime juice over them before serving and you won't even miss the salt. Enjoy!
Sandra says
November 14, 2020 at 8:10 pm

This chicken is fantastic! My husband and I devoured it. I will definitely make this again and again. Winner!!!!! Thank you...
Reply
Donna says
October 16, 2020 at 12:51 pm

Chicken was excellent !! Will be making again for sure
Reply
Debra says
September 20, 2020 at 10:45 pm

This chicken came out perfectly. Thank you. All 6 pieces were gone in a flash. Kiddos loved it as well. Skinned one piece as one kiddo doesn't like skin but he loved all the flavor on the meat direclty. Will make again.
Reply
Michele says
September 20, 2020 at 1:11 am

I used chicken legs with backs attached. I also sliced a potato and added the slices to the oil in the skillet. I added them to the rack with the chicken and baked them too. When the chicken was cooked I added a little flour to the pan juices along with some whipping cream. It makes a tasty gravy. The herb mixture is fantastic. What a wonderful dish!! I will be looking for more great dishes.
Reply
Barbara says
August 22, 2020 at 6:57 pm

This recipe is definitely a keeper. The chicken was crispy but moist and very flavorful!
Reply
STACEY says
July 18, 2020 at 9:10 pm

Followed recipe exactly. Easy prep, crispy skin, tender/juicy meat, delicious flavor. This will definitely go in our "favorites" folder.
Reply
Erica says
July 04, 2020 at 3:42 pm

Great recipe. What a difference a little bit of searing does to chicken. Thanks for sharing.
Reply
Pops says
June 06, 2020 at 3:24 pm

I loved the crispness of the skin. I used my own rub so I can't comment on that. But the chicken came out great. I will definitely use this recipe again.
We used cheap chicken quarters (10 lb bag) and they were a little tough. Next time I'll get some better chicken. Good ingredients = good food.
Reply
Britt says
April 19, 2020 at 3:47 pm

Absolutely fantastic! I will definitely be making this again! Rave reviews from the whole family (including 2 teens)!
Reply
Mikey says
March 25, 2020 at 7:45 pm

Great crispy chicken. Love it!
Reply
Steve says
February 13, 2020 at 1:09 am

Cooked them tonight for supper and they were great!! Nice and crispy and juicy! Thanks for the great baked chicken recipe!
Reply
- victor says
  February 13, 2020 at 9:30 am
  You are very welcome!
  Reply
Shannon King says
January 22, 2020 at 1:00 am

I tried this recipe using different spices but it turned out perfect. I'd recommend this to family and friends.
Reply
Roxanne Allen says
January 05, 2020 at 8:47 am
I made this for lunch for the week. Beautiful color and aroma. Jealous co-workers!
Reply
Jimh says
December 09, 2019 at 8:53 pm
I did this tonight. I've been cooking for many years. I followed your cooking guide and cooked 3 quarters for the full 45 mins, then let them rest for 10 and these have to be the best most tender, juicy and tasty ever!! I even ate some of the crispy skin, I never do that.
Fact I'm currently cooking a 4th for lunch tomorrow right now. Thank you, Jim
Reply
- victor says
  December 10, 2019 at 9:26 pm
  Wow! What a compliment, Jim. Thank you for your kind words. Happy to hear that you liked my recipe.
  Reply
Monica says
October 30, 2019 at 10:35 pm

Loved, Loved, Loved!!! Easy, Delicious, low carb diah! Thank You!!!
Reply
Sara Coakley says
October 23, 2019 at 10:42 am
Absolutely delicious! The seasoning was perfect.
Reply
Made this today says
August 05, 2019 at 3:59 pm

Made this today and it's a huge hit the only thing I did different is browned butter then fried the chicken in the butter mixed with hot sauce then baked it great recipe
Reply
- Cheyenne Mason says
  June 11, 2021 at 5:56 pm
  
  That sounds fantastic I want to try it like that did you still do the rub on the chicken?
  Reply
Cynthia says
August 05, 2019 at 11:36 am

My husband does not like generally like chicken but gave this one a thumbs up!
Reply
Maureen says
July 23, 2019 at 7:35 pm

Very tasty, crispy skin and tender juicy meat!! Yummm!!😋 😋😋😋😋
Reply
Sara says
May 22, 2019 at 8:57 pm

I was very happy to find your recipe. It was fast, and easy to put everything together. When finished the chicken was tender and moist. Very Delicious. I did do one thing different. Instead of using my oven, I finished the chicken quarters in my pellet grill. It work like a convection oven, and added a gentle flavor of hickory smoke. Thanks for sharing!!
Reply
- victor says
  May 24, 2019 at 11:50 am
  You are very welcome, Sara. Thank you for posting your feedback. Finishing on a grill is a brilliant idea. I like it.
  Reply
Yass D. says
May 10, 2019 at 11:21 am
Hi, can the chicken be fried a head of time and then placed into the oven a few hours later?
Reply
- victor says
  May 11, 2019 at 5:21 pm
  I haven't tried making it this way but I don't see why not. I don't know if the skin will end up being just as crispy but it should be pretty close.
  Reply
Amy Kessel says
April 26, 2019 at 10:23 pm

We loved this and ate every bite! I am making it again this week. Thanks for the recipe.
Reply
- Kelley says
  March 24, 2020 at 5:44 pm
  What if you dont have a cooling rack
  Reply
  - victor says
    March 24, 2020 at 6:39 pm
    I used to substitute by rolled up foil sticks. Still do it sometimes.
  - MARCIA NASEEM says
    July 01, 2020 at 9:10 pm
    That's an awesome idea!
Patrinkas78 says
March 09, 2019 at 12:00 pm

Had this 2 weekends in a row. Last night I only used lemon pepper and it was just like rotisserie. Cooking it on the cooling rack is genius because it isnt drippings with grease when it's done. Thank you.
Reply
Lisa says
March 01, 2019 at 11:06 am

Absolutely the best chicken leg quarters recipe. I made these last night and my hubby already asking for more. Served them with your garlic mashed potatoes which were delicious too.
Reply
Bonnie says
February 12, 2019 at 6:35 pm

This is absoultly wonderful! I like spice but everyone in my home can’t handle it. This is a nice balance of both that we all enjoyed. I made it for just a normal family dinner as well as a fancy meal that impressed my guest. Laid it on a bed of rice the first time and pasta the second. I will make this time and time again. Thanks so much for the recipe!
Reply
- victor says
  February 12, 2019 at 6:37 pm
  You are very welcome. Try garlic mashed potatoes some time, they go so well with this chicken.
  Reply
Yauna says
February 09, 2019 at 5:21 pm
Gonna try it tonight.
Reply
- victor says
  February 09, 2019 at 8:05 pm
  Good luck! Feedback would be much appreciated.
  Reply
  - lynn charles mallis says
    February 11, 2019 at 7:44 pm
    
    thanks-just as you said,.tender and juicy and delicious.
  - victor says
    February 11, 2019 at 9:10 pm
    Glad to hear that. I love it when people enjoy my recipes.
John T says
February 01, 2019 at 5:43 am
This recipe makes perfect sense - sear on high then finish on low heat. Just like cooking a steak. There is no other way to get a nice crust and a tender, juicy interior.
Reply
- victor says
  February 01, 2019 at 10:35 am
  It does, doesn't it? Just like cooking a steak on a stove, then finishing in the oven.
  Reply
JOYFULDEB says
January 22, 2019 at 12:41 am

MADE IT TONIGHT...IT WAS AWESOME...ADDED BBQ SAUCE. LOVE THE CHRUNCH
Reply
- victor says
  January 22, 2019 at 6:33 am
  Great to hear that. I have a similar family favorite recipe for a bone-in chicken breast. You must try it!
  Reply
Sherri Red says
January 20, 2019 at 6:33 pm

Generally I don't comment on blogs, but I made your chicken quarter recipe and my family loved it so much that they asked me to make it again. I am saving this recipe as one of my favorite recipes for future use. Thank you.
Reply
- victor says
  January 20, 2019 at 8:32 pm
  You are very welcome. Glad to hear that your family liked the chicken.
  Reply
Ann Goodlow says
January 07, 2019 at 7:13 pm

Thanks for the recipe. It turned out delicious!
Reply
- victor says
  January 07, 2019 at 7:24 pm
  Very happy to hear that. You are welcome!
  Reply
Marna Rosch says
January 06, 2019 at 12:04 pm

I made these chicken leg quarters as per your recipe and they turned out really good. The crispy skin was very tasty and the meat inside was very tender and moist. I will be making these again very soon.
Reply
- victor says
  January 06, 2019 at 1:27 pm
  Glad to hear that, Marna.
  Reply

Crispy Oven Roasted Chicken Leg Quarters - Craving Tasty (2025)