Crispy Roasted Chicken Leg Quarters (Ready in 35 Minutes)

Roasted chicken leg quarters with lemon wedges.

5 from 4 votes

Crispy Roasted Chicken Leg Quarters (Ready in 35 Minutes)

Crispy, juicy roasted chicken leg quarters with golden, flavorful skin comes together in just 35 minutes on one sheet pan. The dark meat stays tender and juicy while the outside builds that deep golden crust you're after thanks to high heat. It's a reliable weeknight dinner that requires little effort.

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: American

Servings: people

Calories: 389.3kcal

Author: Sarah Hill

Equipment

1 Sheet Pan
1 Cooling Rack
1 Meat thermometer optional

Ingredients

4 chicken leg quarters
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon smoked paprika
2 sprigs fresh thyme chopped
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
½ lemon juiced

Instructions

Lay your chicken quarters out on a cutting board or plate and pat dry with a paper towel. Combine the seasoning mix, lemon juice and olive oil in a small bowl. Rub each piece of chicken with the mixture, covering them completely.
4 chicken leg quarters, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon smoked paprika, 2 sprigs fresh thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons olive oil, ½ lemon
Place the chicken leg quarters on a wire rack on top of a baking sheet. Bake at 400 degrees for 35 minutes until crispy and the internal temperature is at least 165 degrees F.
Let rest for 5-10 minutes before serving and enjoy!

Notes

Cook at a high temperature for the best texture.
Use a meat thermometer and cook to 180-185°F.
Let it rest until it reaches 195°F. Always let the chicken rest for 5-10 minutes before serving.
Bake on a rack for even cooking and crispier skin.
Place the chicken skin-side up for the best crunch.
Leftovers can be stored in the refrigerator, in an airtight container for 3-4 days.
To reheat, place the chicken on a baking sheet and loosely cover with aluminum foil to keep them from drying out. Cook at 350 degrees F for 15-20 minutes.
Adjusting for other cuts. Boneless thighs are ready in about 25 minutes at 400°F. Bone-in breasts take closer to 40 to 45 minutes. Separate thighs and drumsticks fall somewhere in between; check them around the 30-minute mark.

Nutrition