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If you’re looking for an easy chicken dinner that doesn’t require a lot of prep work, these Crispy Oven Roasted Chicken Leg Quarters are a great option to add to your rotation. The chicken is seasoned to perfection and roasted at a higher temperature for crispy skin while the meat stays juicy, and flavorful.

Chicken leg quarters are one of my favorite cuts to roast! They’re affordable, flavorful, and much harder to dry out than leaner cuts of chicken. So, if you happen to lose track of time while the chicken is in the oven, you’ll be ok lol. I also love making these when I’m so exhausted and don’t want to put much thought into dinner plans as well as for those nights when I want a good home cooked meal without standing in the kitchen the entire time.

WHY THIS IS THE BEST ROASTED CHICKEN RECIPE

Crispy skin: High-heat roasting helps create that beautifully browned, crispy skin they we all love.
Juicy: The chicken naturally stays moist and flavorful while roasting.
Easy to make: This is such a simple dinner with minimal hands-on prep.
Budget-friendly: Leg quarters are typically an inexpensive cut of chicken.
Family-friendly: Pair them with a couple of easy sides for a complete dinner.
Great for leftovers: Leftover chicken can be used in wraps, salads, soups, and so many other things.

WHAT IS A CHICKEN LEG QUARTER?

A chicken leg quarter is made up of the thigh and drumstick, with the skin and bone still attached. It’s called a leg quarter because a whole chicken is divided into four main leg portions. Typically an inexpensive cut of chicken, which makes them a great option when you’re feeding a family or having dinner.

WHY THIS CUT IS PERFECT FOR ROASTING

High-heat roasting is one of my favorite ways to cook chicken because it helps you get that crispy, golden-brown skin while still keeping the inside juicy. The higher temperature encourages the fat underneath the skin to render, which helps the skin become crispy. Because it’s a larger cut of chicken, it can handle the longer cooking time needed to get the meat tender without becoming dry like leaner cuts can.

For this recipe, the chicken starts at 425°F for the first 10 minutes before the oven temperature is reduced to 400°F. That initial blast of higher heat gives the skin a head start on getting crispy, while lowering the temperature afterward allows the chicken to continue cooking without the outside browning too quickly. It’s such a simple little step, but it makes a noticeable difference in the end.

TIPS FOR CRISPY, JUICY CHICKEN

Roast the chicken at 425°F for the first 10 minutes, then reduce the oven temperature to 400°F for the remainder of the cooking time. Starting at a higher temperature gives the skin a head start on crisping, while lowering the temperature keeps the chicken from browning too quickly before the inside is fully cooked.

Pat the chicken dry: Use paper towels to remove as much moisture as possible from the skin before seasoning. Excess moisture can create steam in the oven, which will make it harder for the skin to get crispy.
Season well: Don’t be shy with the seasoning. Make sure the chicken is well coated, including the skin, so every bite has plenty of flavor.
Baste while roasting: Spoon some of the flavorful juices and rendered fat from the bottom of the pan over the chicken every 20 minutes or so as it roasts. This helps keep the meat flavorful and adds even more moisture to the chicken.
Use a meat thermometer: The most reliable way to know when the chicken is done is to check the internal temperature with an instant-read thermometer. Insert it into the thickest part of the meat without touching the bone.
Let it rest: Give the chicken a few minutes to rest after it comes out of the oven. This allows the juices to redistribute so the meat stays juicy when you cut into it. So worth it, don’t rush!

WHAT TO SERVE WITH CRISPY OVEN ROASTED CHICKEN LEG QUARTERS

These roasted chicken quarters can be paired with just about any of your favorite sides. Think creamy mashed potatoes, roasted veggies, green beans, rice, mac and cheese, or a simple salad.

For a comforting Sunday dinner, I’d definitely recommend serving them with my Ultimate Baked Mac & Cheese!

FAQs

CAN I USE CHICKEN LEG QUARTERS WITHOUT THE SKIN?

Yes, but you won’t get the same crispy exterior. The skin is a big part of what makes roasted chicken so good.

If you prefer skinless chicken, keep an eye on it as it cooks since it can dry out more quickly without the extra fat and protection from the skin.

WHAT OTHER CUTS OF CHICKEN CAN I USE?

Bone-in, skin-on chicken thighs are a perfect substitute for the leg quarters in this recipe. They are actually one of my favorite cuts due to how juicy and flavorful they are when roasted or pan seared on high heat. Since thighs are smaller than leg quarters, they may cook a little faster, so keep that in mind and adjust the cooking time as needed.

CAN I MAKE THIS AHEAD OF TIME?

You can prep the chicken ahead of time but I strongly encourage you to wait and roast the chicken the day that you’re serving it for the best flavor. For the best texture and flavor, reheat it in the oven or air fryer rather than the microwave. This helps warm the meat while also bringing some of the crispiness back to the skin.

HOW DO I STORE LEFTOVER CHICKEN?

Once cooled, transfer to an airtight container and place in the fridge for up to 3 ish days. Reheat it in the oven, air fryer, or microwave until heated through.

Questions about these Crispy Oven Roasted Chicken Leg Quarters? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!

See Step By Step Video Below!