Ingredients You’ll Need
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 – Chicken leg quarters, sometimes just called chicken quarters or hindquarters, are whole chicken legs (thighs and drumsticks) that also have a piece of the back attached to them. I can usually find them at most grocery stores. Olive Oil – Oil adds flavor, helps the seasonings stay on, and most importantly, helps the skin get crispy. You can use any heat-safe oil here. (Sometimes I use avocado oil.) 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 also makes a nice addition. Or if you want some comforting flavor, use my homemade poultry seasoning.
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.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. The skin does soften when you store these, so I usually remove the meat from the bones and repurpose them 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 as crisp as you want it. Freeze: You can freeze the cooked chicken in zip lock bags or containers for up to 3 months. Raw chicken quarters can be frozen for up to 6 months. Thaw in the fridge overnight before reheating (or cooking, if raw).
Serving Suggestions
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 out 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 Instant Pot sweet potatoes, or even Greek lemon potatoes if you want something a little special. My personal go-to is simple, buttery air fryer potatoes — my kids ask for them often. Salads – For a lighter meal, pair this dish with 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:
Tools I Use For This Recipe
Sheet Pan With Rack Set – I love these nonstick pans. I have every size, but the set with rack is particularly useful for crispy foods, such as bacon in the oven or these roasted chicken leg quarters. Probe Thermometer – My favorite way to know that my chicken is done just right. It beeps when it’s ready!
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