Roasted Chicken Leg Quarters

5 from 4 votes

Crispy, juicy roasted chicken leg quarters with golden, flavorful skin! This easy one-pan recipe is ready in just 35 minutes—perfect for a quick and delicious weeknight dinner!

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.

Nutrition