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

Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) created by Jonathan Melendez

This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@PSU Lioness
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@PSU Lioness
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"This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite)."
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  1. Bryan D.
    I have skinless leg quarters. How can I use those with this recipe?
    Replies 1
  2. nancyk
    Does it have to be a “glass” dish?
    Replies 1
  3. Keith H.
    This is not "CHICKEN LEG QUARTERS" This is legs and thighs.
    Replies 1
  4. sjswarren
    Its pretty good - the cooking times are too long for me and the soy sauce can be cut in half. I do 45 min. then add 5 - it's crispy and yummy - took a few tries of burnt skin to get it right but all in all pretty good
    Reply
  5. Jeffrey s.
    The finished product was outstanding. My seasoning was different, I used BBQ seasoning to suit my audience. As far as cooking time is concerned? Very much past the desired finish temperature at one hour, 195 degrees. However, the skin crisped nicely without raising bake temperature or adding extra cook time.
    Reply
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