With crispy skin and juicy meat, these Baked Chicken Leg Quarters will make you feel like Renaissance royalty!
There’s just something delightfully medieval about eating baked chicken leg quarters. I like to tear into juicy, golden-brown pieces of meat and pretend I’m at one of those fancy Renaissance fairs. What’s interesting is that roasting large cuts of meat was definitely a thing back in the days of knights, Shakespeare, and grand castle feasts. So, feel free to channel your inner medieval aristocrat, goblet in hand!
Leg quarters are a combo of thigh and drumstick, arguably the chicken’s most flavorful portion. Between the fat from the skin and the meat, you’d be hard-pressed to overcook the chicken. It comes out crispy and tender for me every time. As far as spices go, I keep it simple with a blend of paprika (smoked is good, too), along with some garlic and onion powder. It’s just enough to bring out the chicken’s natural flavor. Plus, it’s easy to make but still “fancy” enough for dinner parties and holidays.
Are Baked Chicken Leg Quarters Healthy?
Baked chicken leg quarters can definitely be part of a healthy diet. They provide loads of protein and other nutrients like iron and zinc. The skin also boasts some surprising health benefits—when enjoyed in moderation. It contains healthy unsaturated fats and is a source of collagen, which may benefit joint health. That said, I doubt one leg quarter is going to turn you into a superhuman or anything, but it’s nice to know you’re not eating empty calories.
If you want to lower the calorie count, leg quarters bake nicely without the skin. However, I’d recommend generously brushing the meat with olive oil so you get a little crispiness. The texture won’t be the same as if you leave the skin on, but it’s still tasty!
Why Are Chicken Leg Quarters So Darn Delicious?
As I mentioned earlier, chicken leg quarters are a combination of dark meat—the thigh and drumstick. Even if you remove the skin, dark meat has a higher fat content than breast meat, and that means more flavor. The connective tissues also play a role. As the tissues break down in the oven, they turn to gelatin, which naturally tenderizes the meat. As long as you don’t overcook or undercook the meat, you’re almost guaranteed a succulent and tender piece of chicken.
How to make ahead and store
To save time, I often season the chicken leg quarters up to a day ahead and store them in the fridge. Whether you prep in advance or not, leftovers should be good for 3 to 5 days when refrigerated in an airtight container.
Serving Suggestions
I like to include classic supper club sides with these baked chicken leg quarters. Typically, I’ll serve it with creamy Garlic Mashed Potatoes and some Oven-Roasted Vegetables. And while this meal isn’t exactly Greek, my kids go nuts when I make this Greek Lemon Rice. Its zesty zing complements the chicken’s rich flavor. Have room for dessert? This Healthy Chocolate Cake will satisfy your sweet tooth without too much guilt.
Ingredients
- 4 chicken leg quarters
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Pat the chicken leg quarters dry with paper towels. Brush them with olive oil and season them thoroughly with the salt, pepper, onion powder, garlic powder and paprika.
- Place the seasoned chicken leg quarters on a baking sheet, skin side up. Bake in the preheated oven for 20 minutes, flip them, and cook for another 20 minutes or until the internal temperature reaches 165°F.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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