Crispy Baked Chicken Leg Quarters (Very Easy, One Dish)

Recipe by PSU Lioness
READY IN: 1hr 30mins




  • Preheat oven to 375.
  • Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
  • Remove excess fat from chicken quarters.
  • Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
  • Brush the chicken (under the skin) with soy sauce.
  • Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
  • Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
  • Brush both sides of the leg quarters with soy sauce.
  • Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
  • Place on middle rack in over and bake uncovered for an hour.
  • After an hour, increase oven temp to 400 and bake 15 minutes.
  • Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
  • Let stand for 5 minutes before serving.