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My Crispiest, Juiciest Baked Chicken Leg Quarters
I’ve been baking chicken drumsticks and chicken thighs for decades, but when I realized a few years ago that chicken leg quarters are a more cost-effective alternative for literally the same thing, I felt like I discovered a secret. (Now I just feel silly… am I the only one that didn’t know?!) I make these baked chicken leg quarters all the time now — here’s why:
- Juicy and tender with crispy skin – Golden and crispy outside, practically fall-off-the-bone juicy inside. It’s the best.
- Effortless flavor – Chicken leg quarters are entirely dark meat, which means loads of flavor! Don’t get me wrong, a healthy baked chicken breast can be juicy, but it can’t beat dark meat in the flavor department.
- Quick and easy – I season the chicken with pantry basics (chances are you have them on hand) and pop them in the oven. The prep takes just minutes!
- Cost effective – This cut of chicken is such a good value. Just like whole chicken wings are cheaper than ones that are cut, chicken quarters cost less than thighs and drumsticks separately.
Serve these chicken leg quarters with a healthy side dish and you’ve got a winner of a chicken dinner. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my crispy baked chicken leg quarters, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Chicken Leg Quarters – Sometimes I see them called chicken quarters or chicken hindquarters at the grocery store. They are simply whole chicken legs (thighs and drumsticks) that also have a piece of the back attached.
- Olive Oil – Oil adds flavor, helps the seasonings stay on, and most importantly, gets the skin crispy. Any heat-safe oil works — sometimes I use avocado oil instead.
- Spices – You can season these with any spices you’d normally use for chicken. My go-to blend is paprika, garlic powder, onion powder, sea salt, and black pepper. If you like a kick, 1/4 teaspoon of cayenne pepper makes a nice addition. Or if you want some comforting flavor, use my homemade poultry seasoning.
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How To Cook Chicken Leg Quarters
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Prep and dry. Preheat your oven. Pat the chicken dry with a paper towel to remove excess moisture. This allows the skin to get crispy later!
- Season. Brush the chicken with olive oil. Season with paprika, garlic powder, onion powder, salt, and pepper. Make sure to get both sides!
- Bake. Arrange the chicken on an oven-safe rack fitted over a baking sheet (I love this thing!), skin side down. Bake chicken leg quarters in the oven, flipping halfway through, until crispy and cooked through.
- Rest. Let the chicken rest for 5 minutes before serving. This helps the juices settle so that the chicken won’t be dry.
You can serve the chicken quarters whole, but they are very large. So, in my family we usually cut them apart (separate the thighs and drumsticks), and everyone chooses the cut they prefer.
My Recipe Tips
- You can pre-mix the spices. I find that it can save time to mix them in a small bowl and then season the chicken with the mixture all at once. The flip side is it’s one more dish to wash, so it depends on your needs.
- Want extra crispy skin? Mix a couple teaspoons of baking powder with the spices, like I do for my other baked chicken recipe.
- Baking on a rack isn’t a must, but improves results. I have this set and it allows air flow all around the chicken while baking. Translation: even cooking and crispier skin! But if all you have is a regular sheet sheet pan, that’s totally fine as long as it’s not crowded.
- Line the pan with aluminum foil (underneath the rack) if you like. Lining the pan is not required, but makes for easier cleanup.
- Bake skin-side-down first. It’s best to have the chicken leg quarters skin-side-up last, because this keeps the skin crispy. When I cooked them skin side down last, the skin was softer.
- Use a meat thermometer for perfect results. Cooking times can vary depending on the size of your chicken quarters. I like this instant-read thermometer, but actually use this probe thermometer the most because it beeps when ready and I don’t have to keep checking. It’s hard to overcook dark meat, so don’t stress if you don’t have a thermometer, but having one allows you to take advantage of my next tip…
- Cook to 170 degrees F for the juiciest results. Like all chicken recipes, baked chicken quarters are safe to eat once they reach 165 degrees F. However, because leg dark meat has more connective tissue than white meat, it will be more tender if you cook it to 170-175 degrees F. I always do this for dark meat and you’ll taste the difference!
- Broil if you need to crisp the skin more. I don’t usually need to, but you can place the chicken under the broiler for a few minutes at the end.
- Can you air fry them? Absolutely! I bake the chicken for this recipe, but if you want an even faster method, you can air fry chicken leg quarters, too.
- Can you grill them? Also yes! You just need a special method that combines indirect and direct heat. See how I grill chicken quarters here.
Baked Chicken Leg Quarters (Crispy & Juicy)
By
My easy recipe for baked chicken leg quarters in the oven makes juicy, crispy chicken every time. You need just 5 simple ingredients!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (218 degrees C). Line a baking sheet with foil and place an oven safe rack on top.
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Pat the chicken leg quarters dry with paper towels, which will help them get crispy.
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Brush the chicken quarters with olive oil on both sides. Season both sides with paprika, garlic powder, onion powder, salt, and pepper.
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Arrange the chicken on the rack, skin side down. Bake the chicken leg quarters in the oven for 15 minutes. Flip and bake for another 20-30 minutes, until the internal temperature reaches 170 degrees F (74 degrees C).
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Optional step: If they are not crispy enough for your liking, place under the broiler for 2-3 minutes to crisp up the skin even more.
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Rest for 5 minutes before serving.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 chicken leg quarter
- Tips: Check out my recipe tips above to help you get the juiciest chicken leg quarters, ways to crisp up the skin more, how to make cleanup easier, and more.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. The skin does soften, so I usually remove the meat from the bones and repurpose it for soups or salads.
- Reheat: If you want to reheat the chicken leg quarters whole, the best method is the oven at 350 degrees F. You can place them under the broiler in the last few minutes if the skin isn’t crisp.
- Freeze: You can freeze the cooked chicken in zip lock bags for up to 3 months, or raw chicken quarters for up to 6-12 months. Thaw in the fridge overnight.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Chicken Leg Quarters
Serving Ideas
Somehow, these baked chicken leg quarters are flavorful and neutral in flavor at the same time. Does that make any sense? The point is they go with anything. Here are some of my favorite sides to serve with them:
- Vegetables – Chicken and veggies is literally the meal I make most often. Particularly with chicken leg quarter recipes, though, vegetables can balance the heavy main dish. I like to saute eggplant, air fry cauliflower, or whip up some patty pan squash while I have the chicken quarters in the oven. But you can also roast broccoli, broccoli and cauliflower (pictured above), or asparagus first and just cover to keep warm.
- Potatoes – For a more comforting meal, make my Instant Pot sweet potatoes or even Greek lemon potatoes. My family’s go-to is simple, buttery air fryer potatoes — my kids ask for them often.
- Salads – For a lighter meal, try my creamy cucumber salad, earthy beet salad, or simple arugula salad.
More Baked Chicken Recipes
If you love chicken as much as I do, check out my other easy baked chicken recipes:
210 Comments
Heather Fritsch
2Kids and I all loved it! Have to add to our regular rotation. I used melted butter, instead of olive oil, as we were out.
Maya | Wholesome Yum
0Thanks, Heather! I’m happy you and your family liked these chicken quarters.
Tina
1I found this recipe a few weeks ago and my husband and I loved how the chicken turned out. I have used it several times since.
Wholesome Yum D
0So nice to hear it’s been a hit for both of you, Tina! Thanks for sharing!
Hank
1This is a great recipe! I had to cook mine a little more than 30 min. I added some slap ya mama seasoning and it turned out juicy and crispy! Mine turned out like blackened / jerk chicken . I usually don’t cook quarters (which is my favorite part) I will now! Thank you so much!
Wholesome Yum D
0That sounds delicious, Hank! I love that you made it your own with the seasoning and crispy, juicy quarters are the best. So glad you enjoyed it!
Jonetta
1Best quarters I’ve had in a long time. Juicy & crispy. Just the way I like them. Have also used your recipe for chicken breasts &/thighs. Love that the ingredients are things usually on hand.
Musa
0I’d like to get more recipe and salad recipe
Maya | Wholesome Yum
1Hi Musa, You can find all my recipes here, and my salad recipes here.
Maya | Wholesome Yum
0I’m so glad to hear that, Jonetta! Yes, I try to make my recipes with easily accessible ingredients. Enjoy!
tracey
1Very easy. Great for beginner cooks.
I sent this recipe to my Granddaughter she and her friends loved it.
Thank you
Dee Em
1Terrific! Chicken quarters are the best priced poultry option – if you live near a Walmart, they may provide 10 pound bags of quarters for just $7.50, not per pound, but TOTAL – check it out! This recipe not only provided me with a fast go-to meal, but gave a lot of more general tips that I will continue to use for other recipes. Thank you, Maya – this is great!
Tracey
0I bought 2 of those same bags at Walmart last week, good to know it wasn’t just a one time sale price. But I only paid $5.57 per bag of 8 leg quarters. Currently it’s the only meat I can afford. I’m using this recipe today if I can borrow some olive oil. If not may try regular veg oil.
Sandra
0You won’t notice the difference enough in this recipe to go ‘borrow’ olive oil for. Best save that for a recipe where you really taste the difference! Enjoy!
Chris C.
0Totally! I was shopping for quarters late this past week at my local H‑E‑B (big in Texas), found only a big bag…for $5.72!! Regardless, the smoked ones I did were great, and I have some leftover to tackle this recipe with. I love how simple yet tasty it will be!!
Todd of Seattle
0Found this recipe randomly online and it was perfect! I had everything in the cupboard or fridge. Chicken was delicious and crispy. I shredded it and put it on tostadas. Thank you, Maya!
Wholesome Yum D
0I’m so happy you stumbled across this recipe, Todd! It’s always nice when you already have everything you need. Thanks for giving it a try!
Margie McGee
0Are the spice amounts for all 4 quarters total or for each quarter?
Maya | Wholesome Yum
0Hi Margie, The amounts are for the entire recipe, total.
DEB
0Your baked chicken recipe I used for jumbo drumsticks and served with 5 dips that are our faves.
Such a easy recipe and so delicious and juicy. Our new favorite for picnic dates with grandkids.
Wholesome Yum D
0What a sweet tradition, Deb! I’m so glad the drumsticks turned out juicy and delicious. Serving them with a variety of dips sounds like so much fun, and I love that they’ve become part of your picnic dates with the grandkids. Thanks so much for sharing!
Julie Hasting
0Can you brush on bbq sauce at the end?
Maya | Wholesome Yum
0Hi Julie, Yes, of course! Enjoy!
Rosemarie Ann Terhune
0Finished. Looks delicious. Made for 2 neighbors and myself. Ty.
Wholesome Yum D
0That’s so thoughtful of you, Rosemarie! I love that you made it to share with your neighbors too. 🙂
Rosemarie Ann Terhune
0Easy to make. Thank you. ❤️
Wholesome Yum D
0Hi Rosemarie, so glad you found it easy to make! Thanks for sharing! ❤️
Abby
0It should called Chicken Whole Leg not Chicken leg quarters or chicken quarters or chicken hindquarters.
Maya | Wholesome Yum
3Hi Abby, Chicken quarters or chicken leg quarters are the most common names for this cut of chicken, but feel free to call it whatever you’d like.
Bonnie Betts
0What is the oven temperature? I don’t see one listed
Maya | Wholesome Yum
0Hi Bonnie, This info is on the recipe card above. Make sure you read it so you don’t miss a step or amount.
Brenda
0I made this chicken recipe and OMG. It was so good. I made two so I have my lunch for tomorrow.
Wholesome Yum D
0Brenda, I love that you planned ahead with a second one for lunch… so smart! I’m thrilled you thought it was that good. Thank you for trying it!
David F
0Bookmarked! Simple and very delicious!
Wholesome Yum D
0I’m so glad you enjoyed it, David! Thanks for bookmarking it!
ANNA M GRACE
0I made this tonight and the chicken came out so good and juicy! I plan on using this recipe again. I did have to omit the onion powder due to not having any, but I’ll make certain to add it next time!
Wholesome Yum D
0Anna, I’m so happy the chicken turned out juicy for you! Great call to still make it without the onion powder, and I bet you’ll enjoy it even more with that added next time.
Ariela
0Can I add some veggies around the baked chicken like potatoes and carrots?
Maya | Wholesome Yum
0Hi Ariela, Yes, definitely! Those are great ones to add since they can handle the longer roasting time. Please let me know how they turn out.
Brenda Weaver
0I wanted to comment on your method of using paper towels to dry the meat. Please don’t do that. They have chemicals on them that we do not want in our bodies. Try using organic material such as linen. We need to do everything we can to protect our families and ourselves. I will be using the recipe tonight. I won’t be using paper towels.
Lisa Johnson
3That’s not true at all! Please stop spreading misinformation.
Maya | Wholesome Yum
0Hi Brenda, There are non-toxic paper towels available, but yes, linen towels will work too if you don’t mind washing them. I hope you like the recipe!
Merle Kreibich
0Having guests for dinner tomorrow evening – 8-6-25. Question Can I prepare the chicken leg quarters the day before and leave them in fridge until tomorrow? Thanks for responding.
Maya | Wholesome Yum
0Hi Merle, Yes, you can season them the day before. For company I’d recommend roasting them fresh.