Crispy Oven Baked Chicken Leg Quarters
Make juicy, crispy oven baked chicken leg quarters with perfectly seasoned, golden skin. This easy, budget-friendly dinner is simple, flavorful, and feeds a crowd.
Ingredients
- 4 chicken leg quarters
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme / 1½ teaspoons Italian seasoning
- Fresh parsley chopped, for garnish (optional)
Instructions
- Preheat the oven to 425°F.
- Trim any excess skin or fat from the chicken, if desired. Pat each piece completely dry with paper towels. This helps the skin get nice and crispy.
- Line one or two large baking sheets with aluminum foil. If using a wire rack, place it on the baking sheet and lightly coat it with cooking spray.
- In a small bowl, combine the paprika, garlic powder, onion powder, kosher salt, black pepper, and thyme.
- Rub the chicken all over with the olive oil.
- Sprinkle the seasoning mixture generously over both sides of each leg quarter, gently lifting the skin in a few spots to season underneath.
- Arrange the chicken skin-side up on the prepared baking sheet, leaving a little space between each piece of chicken so the skin can crisp as it bakes.
- Bake for 45–55 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 175–185°F in the thickest part of the thigh.
- Let the chicken rest for 5 minutes before serving to help keep the juices inside the meat.
- Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
- Dark meat is at its most tender when cooked to 175–185°F, so don't be afraid to let it cook a little beyond the minimum safe temperature of 165°F.
- Fresh thyme adds wonderful flavor, but dried thyme or Italian seasoning works just as well.