Oven Roasted Chicken Quarters
Simple oven roasted chicken leg quarters with crispy skin, tender dark meat, and a savory paprika garlic seasoning blend.
Ingredients
- — 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
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.
Instructions
- Preheat the oven to 400°F using convection roast. If not using convection, preheat to 425°F using regular bake or roast.
- Pat the chicken leg quarters dry with paper towels.
- 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.
- Rub the chicken with olive oil and lemon juice, if using.
- 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.
- Sprinkle the seasoning evenly over both sides of the chicken, getting some under the loose skin if possible.
- Arrange the chicken skin side up.
- Roast for 40 to 50 minutes, starting to check around 40 minutes.
- 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.
- Let the chicken rest for 5 to 10 minutes before serving.
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.