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meat chicken weeknight oven

Oven-Roasted Chicken Leg Quarters

Simple oven roasted chicken leg quarters with crispy skin, tender dark meat, and a savory paprika garlic seasoning blend.

Prep
10 min
Total
1 hr
Servings
4
Jump to ingredients
Oven roasted chicken quarters with crispy browned skin on a platter

Ingredients

For 4 servings

  • 4 chicken leg quarters
  • 2 tbsp olive oil
  • 1 tbsp lemon juice, optional
  • 2 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp smoked paprika, optional
  • 1 tsp onion powder
  • 1 tsp dried oregano or Italian seasoning
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground mustard, optional
  • 1/4 tsp cayenne or chili powder, optional

Instructions

  1. Preheat the oven to 400°F using convection roast. If not using convection, preheat to 425°F using regular bake or roast.
  2. Pat the chicken leg quarters dry with paper towels.
  3. Place the chicken on a foil lined sheet pan or roasting pan. For better browning, place the chicken on a rack if you have one.
  4. Rub the chicken with olive oil and lemon juice, if using.
  5. Mix the garlic salt, paprika, smoked paprika, onion powder, oregano or Italian seasoning, black pepper, ground mustard, and cayenne or chili powder in a small bowl.
  6. Sprinkle the seasoning evenly over both sides of the chicken, getting some under the loose skin if possible.
  7. Arrange the chicken skin side up.
  8. Roast for 40 to 50 minutes, starting to check around 40 minutes.
  9. Check the internal temperature in the thickest part of the thigh. The chicken is safe at 165°F, but the texture is better when the thigh reaches 180°F to 190°F.
  10. Let the chicken rest for 5 to 10 minutes before serving.

Notes

Use convection roast for the best browning and crispier skin. Chicken is safe at 165°F, but leg quarters are more tender when the thigh meat reaches 180°F to 190°F. Allow about 1 hour total, including 10 minutes of prep, about 40 minutes roasting, and resting. Larger quarters may need the full 50 minutes roasting. Start preheating while you prep.

Variations

  • For a potato side, add baby potatoes or sweet potatoes cut into small chunks around the chicken. Toss them with olive oil, garlic salt, paprika, and black pepper before roasting.
  • If you do not have convection roast, use 425°F regular bake or roast instead.
  • For less heat, omit the cayenne or chili powder.