Crispy Oven-Baked Chicken Leg Quarters

by BudgetBites
Prep: 5m
Cook: 45m
poultry
Crispy Oven-Baked Chicken Leg Quarters - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:6
6bone-in skin-on chicken leg quarters
3tbspolive oil
1lemon
1 1/2tspsalt
1tsppaprika
1tsponion powder
1tspgarlic powder
1tspblack pepper
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Preheat and prep the pan

    Preheat the oven to 425°F. Spray a large baking dish or roasting pan with nonstick cooking spray and set aside.

  1. 2

    Make the lemon oil

    Whisk together the olive oil and the juice from half the lemon in a small bowl — about 1 to 2 tablespoons of juice. Slice the remaining lemon half into rounds for the pan.

  2. 3

    Coat and season

    Pat the chicken leg quarters dry with paper towels — this is the key to getting crispy skin. Brush each piece with the lemon oil. In a small dish, stir together the salt, paprika, onion powder, garlic powder, and black pepper, then sprinkle evenly over each piece.

  3. 4

    Arrange and roast

    Place the chicken leg quarters bone-side down in the prepared dish. Tuck the lemon slices around the chicken. Roast for about 45 minutes, basting with pan juices every 20 minutes, until the internal temperature reaches 165°F.

  4. 5

    Rest and serve

    Remove from the oven and let the chicken rest for 10 minutes before serving. This keeps the juices in the meat instead of running out on the cutting board.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Crispy Oven-Baked Chicken Leg Quarters

Created by: BudgetBites

Prep Time: 5m
Cook Time: 45m
Servings: 6

Ingredients

  • 6 bone-in skin-on chicken leg quarters
  • 3 tbsp olive oil
  • 1 lemon
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper

Instructions

  1. Preheat and prep the panPreheat the oven to 425°F. Spray a large baking dish or roasting pan with nonstick cooking spray and set aside.
  2. Make the lemon oilWhisk together the olive oil and the juice from half the lemon in a small bowl — about 1 to 2 tablespoons of juice. Slice the remaining lemon half into rounds for the pan.
  3. Coat and seasonPat the chicken leg quarters dry with paper towels — this is the key to getting crispy skin. Brush each piece with the lemon oil. In a small dish, stir together the salt, paprika, onion powder, garlic powder, and black pepper, then sprinkle evenly over each piece.
  4. Arrange and roastPlace the chicken leg quarters bone-side down in the prepared dish. Tuck the lemon slices around the chicken. Roast for about 45 minutes, basting with pan juices every 20 minutes, until the internal temperature reaches 165°F.
  5. Rest and serveRemove from the oven and let the chicken rest for 10 minutes before serving. This keeps the juices in the meat instead of running out on the cutting board.

Notes & Tips

Chicken leg quarters are the best-kept secret in the meat aisle — usually under $1.50 a pound, sometimes less. You get a full, generous serving of bone-in, skin-on chicken that stays juicy even if the cook time runs a little long. Cost per serving here is well under $2. Bone-in always wins on flavor; the bone and connective tissue do the heavy lifting. Leftovers reheat great in a 350°F oven for about 15 minutes — skip the microwave if you want that skin to stay crispy.