The Best Oven Baked Chicken Leg Quarters

5 from 35 reviews

These are the best oven baked chicken leg quarters — tender, crispy, and juicy on the inside, you simply brush with butter and simple seasonings before cooking them in the oven at a low temperature for an hour, with a final spike in the temp to crisp the skin up real nice at the end.

The Best Oven Baked Chicken Leg Quarters

The Best Oven Baked Chicken Leg Quarters

I love a budget-friendly and patience-friendly meal, and these oven baked chicken quarters cover all those bases and more. Chicken legs are fairly simple and inexpensive, but when you butter them up, season them well, and bake them low and slow in the oven, they become tender and juicy and perfect dinnertime contenders. I turn up the oven’s heat at the very end to get the skin nice and crispy, and it’s seriously delicious.

Plus, it takes about zero time for you to prep it all. Getting the chicken ready might cost you 5 minutes, and then you put them in the oven for an hour, freeing you up to get sides ready (or just chill for a bit!) while they bake. Chicken legs are no fuss as long as you know how to do them, and if you ask me, this recipe is the perfect place to start.

The Best Oven Baked Chicken Leg Quarters

What is the best way to season chicken legs?

When it comes to seasoning, you can go as simple as salt and pepper, you can use your favorite seasoning blend (like Everything but the Bagel seasoning from Trader Joe’s, Montreal Chicken Seasoning, Lemon Garlic, or anything else), or you can make your own magic season salt by combining 1/4 cup kosher salt, 4 teaspoons garlic powder, 1 tablespoon ground black pepper, 2 teaspoons onion powder, and 1/2 teaspoon cayenne pepper, optional. I just toss everything in a little mason jar, add the lid, and shake to combine. This is a great basic season salt recipe. It’s great on french fries and all kinds of meat.

What is the best way to bake chicken legs?

Slow and low is why I love this recipe. By starting out at a low temperature, you give the meat time to cook and become tender. Finishing it off at a higher temperature makes the skin delicious and crispy. It might take a little while in the oven but you only have 5 minutes of hands-on time.

What to do with the juice at the bottom of the pan when baking chicken legs:

The juice that is at the bottom of the pan is super good, just FYI. If you are serving some kind of vegetable with this dish, I’d spoon some of the chicken drippings over the top or even make gravy for potatoes with them.

How long to bake chicken legs:

You can make this recipe with a different cut of meat, but it will affect the cook time. You’ll want to stick with a bone-in, skin-on cut, because they really help this to be a moist and flavorful dish. Use a thermometer to check your cut of meat if using something other than chicken leg quarters.

The Best Oven Baked Chicken Leg Quarters

Should I remove chicken skin before cooking?

No! Please don’t. Chicken skin adds so much flavor (as do the bones) and gives the outside such an incredible crispy texture. It’s higher in fat, so this wouldn’t be a meal you eat every day, but it certainly won’t do any harm every once in a while! You’ve got to live a little, right?

Are chicken legs healthy?

Chicken, no matter the cut, is a great source of lean protein (yes, even the dark meat!). I know chicken breast is all the rage because it’s a bit lower in fat and calories, but I’m on a mission to spread the gospel of chicken legs and all their flavor-filled, easy-to-make glory.

How long will baked chicken legs keep for?

You can store these in your fridge in a sealable bag or airtight container (whichever you choose, line the bottom with a paper towel to catch excess liquid and keep the legs from getting soggy) for up to 3 or 4 days. I recommend reheating them in the oven so the skin has a chance to re-crisp.

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The Best Oven Baked Chicken Leg Quarters


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 min
  • Cook Time: 1 hour 15 min
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 6-8 1x

Description

The Best Baked Chicken Leg Quarters made by simply roasting chicken leg quarters brushed with butter and seasoned at a low temperature for an hour and then raising the temperature at the end to crisp the skin.


Scale

Ingredients

  • 4 chicken leg quarters (about 3 pounds)
  • 4 tablespoons of butter
  • Seasoning to taste, see notes

Instructions

  1. Preheat the oven to 300 degrees.
  2. Place the chicken leg quarters in the bottom of a rimmed baking sheet or a baking dish.
  3. Melt the butter and brush it over each chicken leg quarter.
  4. Sprinkle generously with seasoning of choice.
  5. Cover the pan with foil and bake for one hour.
  6. Increase the oven temperature to 425 degrees, remove the foil and bake for an additional 10-20 minutes until the skin is crisped to your liking and the chicken registers 165 degrees on an instant read thermometer.
  7. Let the chicken rest for 10 minutes before serving.

Notes

  • When it comes to seasoning, you can go as simple as salt and pepper, you can use your favorite seasoning blend (like Everything But the Bagel seasoning from Trader Joe’s, Montreal Chicken Seasoning, Lemon Garlic, or anything else), or you can make your own magic season salt by combining 1/4 cup kosher salt, 4 teaspoons garlic powder, 1 tablespoon ground black pepper, 2 teaspoons onion powder, and 1/2 teaspoon cayenne pepper, optional. I just toss everything in a little mason jar, add the lid, and shake to combine. This is a great basic season salt recipe. It’s great on french fries and all kinds of meat.
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 6 SERVING SIZE: 1 Slice
Amount Per Serving: Calories: 339.9 Fat: 17.2g Cholesterol: 226.6mg Sodium: 218.6mg Carbohydrates: 0g Sugars: 0g Protein: 43.5g Vitamin A: 87.4µg Vitamin C: 0mg

Keywords: chicken legs, chicken leg quarters recipe, how to bake chicken legs, chicken drumsticks recipe, easy chicken dinner

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Other baked chicken recipes you’ll love:

You must try making these fabulous chicken leg quarters recipe sometime soon because they’re crispy, juicy, and perfectly seasoned!

This post was originally published in 2018 and has been updated and rephotographed in June 2019.

The Best Baked Chicken Leg Quarters made by simply roasting chicken leg quarters brushed with butter and seasoned at a low temperature for an hour and then raising the temperature at the end to crisp the skin.
The Best Baked Chicken Leg Quarters made by simply roasting chicken leg quarters brushed with butter and seasoned at a low temperature for an hour and then raising the temperature at the end to crisp the skin.

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Laurel
Laurel

Thank you! Delicious recipe. I usually never buy leg quarters but it is the midst of the COVID 19 hysteria and leg quarters was absolutely the only chicken I could find at two groceries stores. I just had no idea how to cook them. This recipe was simple and came out great. For spices I used a prepackaged poultry rub.

Natalie
Natalie

Thank you, this a great recipe , and in times like now, it’s a good go to recipe

Helena
Helena

This is now my go-to recipe for chicken legs. So good. WAY tastier than Shake ‘n Bake, easier really, and no plastic bags to waste. I make a batch of seasoning and put it in an old spice jar to sprinkle on. Too easy.

sandramhirsch@gmail.com
sandramhirsch@gmail.com

These are fantastic! I made the seasoned salt that you shared and seasoned the chicken leg quarters generously, baked them in my largest baking dish, then when I uncovered them and baked them at 425, I added halved brussel sprouts and cubed potatoes that I had seasoned and tossed in a little bit of olive oil. I had to cook the chicken longer at 425 – not sure if that’s because the leg quarters were HUGE or because I added the veggies. While the chicken rested, I continued to cook the veggies in the liquid from the chicken. It was DELICIOUS! Thank you!

Janine K Johnson
Janine K Johnson

This is a perfect low carb recipe for anyone eating a ketogenic diet.

Janine K Johnson
Janine K Johnson

This is a perfect recipe for those of us eating a low carb keto diet, because the fat is not an issue!

Becky
Becky

Is it the same baking time for 2 leg quartesr? Thank you!

Aimee

Hopefully you’ll see this son, haha! How long would you cook this if it was doubled? I’m making 10 for a crowd of 13 (including 5 younger kids). I’m so excited for my husband’s birthday party tomorrow!

Terri Earle
Terri Earle

Would roasting time need to be adjusted for bone in skin on thighs?

Michelle
Michelle

Love this recipe I use it every single time I make chicken quarters. Seasoning salt garlic and onion powders and Italian seasoning and its always delicious. Please let me know how you would do this to a whole chicken (3 or so pounds) thanks a lot.

Deb

Tonight is the second time making this recipe. What I did was, separate the skin from the chicken, squirted fresh lemon in there along with spices…spread butter on top and sprinkled the rest of the spices. Other than that, I followed your directions exactly and the chicken was juicy and a crispy skin…DELICIOUS!!!

Katydoes
Katydoes

OMG Melissa, I would give up writing a blog after these comments! I think the problem is that people don’t know how to SCROLL DOWN!!!!! You’re directions were right on!! It has been quite entertaining as I await REMOVING THE FOIL AND UPPING THE TEMP TO 425!!!! …

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.