The Best Baked Chicken Leg Quarters

Cooking chicken legs in the oven is simple, easy and perfect for a weeknight meal! Plus, the crispy skin is just amazing.

Easy recipe and instructions for baked chicken leg quarters with a simple Italian herb and garlic seasoning. Whole leg quarters include drumstick and thigh.

I was in the local supermarket and chicken leg quarters were on sale. This is generally one of the most economical meats at regular price, but at a discount, this cut of meat is a cheap way to feed a family. Very versatile, these can be prepared many different ways, but my favourite is baking chicken leg quarters in the oven.

Everyone in our family absolutely loves roast chicken. This recipe cooks leg quarters with a method and seasoning that tastes just like roasted chicken. Coated in an herb and garlic Italian style seasoning, the skin is light and crispy yet the meat is juicy and will fall off the bone delicious.

Baked chicken leg on a plate with mini potatoes and mixed vegetables.

Seasoning Ideas

This recipe uses just a simple herb and garlic rub for the seasoning, but there are many different ways to spice and season the meat. Marinades, glazes and bbq sauces are great for chicken legs, and here are some excellent recipes.

Other Rubs:

Marinades and Sauces:

Season the chicken leg quarters with salt, pepper, and other spices.

Getting the chicken ready

There is not much needed to prepare chicken leg quarters for the oven. While chicken legs can be split into both the drumstick and thigh, they are also great cooked and served whole. Sometimes there is some excess skin and fat that wraps around the underside of the thigh. Trim that extra skin away.

I like to use a very simple seasoning that is mostly made up of salt, pepper and some dried herbs. Rub the spice mixture all over the chicken, including the underside as well.

Bake the chicken legs for 75 minutes.

Once the chicken has been seasoned, place them on a baking sheet. I like to use a rack as it allows the heat to circulate all around the meat. Raising the chicken up a little prevents it from cooking in its own grease and juices. If desired, you could also place a sheet of parchment paper between the rack and the baking sheet. this allows for super easy cleanup afterwards.

Let the chicken rest on the bakers rack for a few minutes before serving.

What Temperature and How Long to Cook

Bake in a 375F oven for 75 minutes. I have tried different temperatures, both higher and lower and I find that 375F is ideal for getting meat that is fall off the bone tender as well as a skin that is rendered and crispy.

I use my digital thermometer to check the internal temperature of the meat. Stick the probe in the fattest part of the chicken. I like to cook until the temperature is around 185F. At this point the meat will fall off the bone and has so much flavour.

A plated chicken leg with a baking sheet

Other similar recipes

Cooking chicken legs and thighs is very easy since they don’t dry out like breast meat. There are many different ways to cook and prepare this dark meat part of a chicken. Here are a number of other great recipes.

Baked Chicken Leg Quarters

Let the chicken rest on the bakers rack for a few minutes before serving.
5 out of 5
16 reviews
Print
Easy recipe and instructions for baked chicken leg quarters with a simple Italian herb and garlic seasoning. Whole leg quarters include drumstick and thigh.
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Servings: 6

Ingredients

  • 6 chicken leg quarters
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder

Instructions

  • Preheat oven to 375F
  • Trim the chicken legs of any excess fat.
  • Mix spices together in a small bowl. Generously rub the seasoning all over the chicken leg quarters.
  • Place the chicken on a baking sheet with a rack.
  • Bake for 75 minutes.
  • Take out of the oven and let rest 5 minutes before serving.

Nutrition

Per serving:

Calories: 319kcalCarbohydrates: 1gProtein: 24gFat: 24gSaturated Fat: 6gCholesterol: 142mgSodium: 693mgFiber: 1gSugar: 1g

Nutrition Disclaimer

Categories

Easy recipe and instructions for baked chicken leg quarters with a simple Italian herb and garlic seasoning. Whole leg quarters include drumstick and thigh.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment

Recipe Rating




34 comments

  • Have made this recipe many time and the whole family loves it.

    • Reply
  • 5 stars
    Works every time

    • Reply
  • 5 stars
    Made these last night for hubby and myself. Very tasty and definitely a keeper recipe. Reading through some of the other comments I will make a few changes next time, butter the chicken before adding the spices (cut back on the peppers when I’m NOT making 6 pieces!!) and flipping the chicken half-way through the cooking. But really enjoyed these, served with steamed carrots and a roll. Thanks so much for the recipe!!

    • Reply
  • 5 stars
    This was really good! I only added some pizza peppers to give it some more heat. My family loved it! I served this with baby new potatoes and steamed green beans.

    • Reply
  • 5 stars
    Perfect & easy, I use Kickin’ Chicken seasoning and it’s delicious. We also use bone in thighs and drop the time down to an hour. Thank you!

    • Reply
  • I baked 40min on skin side then turned over for another 35min, extra crispy skin. Thanks for the recipe

    • Reply
    • 5 stars
      Recipe was good.i generously added garlic and pepper grind skipped the salt and pepper adding melted butter.it was delicious.

      • Reply
  • 5 stars
    Made this for dinner and it was so moist and delicious! I did melt butter and basted the skin before seasoning it. It came out so crispy and delicious! Family loved it!

    • Reply
    • So glad you all enjoyed the chicken!!

  • Love this recipe. I buy the 10lb bags of leg quarters and cook them all at once. It’s just my husband and me now but we still have busy days where it is nice to have something already cooked in the freezer. In addition to eating them as they are, I use them like rotisserie chicken in everything from soup to casseroles to Mexican food. I also save the meat juices from the pan which when mixed with store bought stock gives gravy, Chicken and dumplings, etc a homemade flavor. I am blessed that my HDL is in the cardio protective range, and an occasional splurge doesn’t change the lipid lab results. All things in moderation. This is an easy recipe which produces chicken with great flavor and moist meat. Cant get much better than that!

    • Reply
    • If you cook them all at once. How do you put them in the freezer and reheat as needed? Curious it sounds like a good idea.

      • Reply
  • 5 stars
    Great chicken this receipe was fantastic!!!

    • Reply
  • Thank You so Much

    • Reply
    • I’ve made it before and it is an excellent recipe.

      • Reply
  • 5 stars
    I made these tonight for dinner and my whole family really enjoyed them. Thank you for sharing this easy and delicious recipe!

    • Reply
  • 5 stars
    I love this recipe. I don’t normally cook chicken legs but these come out tender and juicy every time. I have to be honest I don’t really measure ingredients much anymore, so if it turns out a bit spicier because I accidentally dropped an extra dollop of cayenne in the bowl oh well it still tastes great. Love the idea of the racking as I’d prefer it not sit in the grease. I didn’t have basil the first time I made it so I just used Italian seasoning instead and now I use it every time.

    • Reply
  • Ordering groceries to pick up outside the store can sometimes be a bit tricky. I accidently ordered two 10 pound packs of chicken leg/thighs. I live alone so that was a surprise when I got my order home today! LOL! So I am really happy to find your recipe tonight! I’ve got one of them in the oven now! Can’t wait to try it, it does sound good! Thank you for this very right in time recipe!

    • Reply
  • 5 stars
    8/4/2020
    Just delicious. I put melted butter on the skin before I seasoned it. This is a keeper.

    • Reply
  • I tried this recipe and sure am glad I did. Prep time for me has always been problem for me because I’m always on the run and I need to be able to put something together quickly and this recipe was perfect. And nevermind DELICIOUS! Thank you so much. I will be fixing this one for the next few years!!

    • Reply
    • 5 stars
      Recipe was as easy as listed and chicken skin was crispy and chicken fell off the bone. I used chicken that was on sale for 49 cents a pound, and it tasted great.

      • Reply
  • Thank you! What a life saver! I actually forgot how to cook! Im not even that old! I mean Iam but not too old! Wait! How old am I?? Who am I?? Ha ha thanks again

    • Reply
    • I love your sense of humor!!! I learned not to read with a full mouth of coffee.🤣🤣🤣 Be safe and have a great day.🌷🌷

      • Reply
  • 5 stars
    Perfectly temperature and time to make fall off the bone tender and crispy skin.
    Just wondering if you could tell us chicken breast temperature and time.

    • Reply
  • I loved it so simple.i heated my oven to 450..put chicken in and lowered temperature to 375. Just sharing. I am glad i tried this..i always buy breasts.but stop and shop is out of everything. Lol.

    • Reply
  • Absolutely delicious and easy

    • Reply
  • Love dark meat, so much better than bland old breast meat! We buy boneless skinless chicken thighs over breasts all the time. Every time I have a breast, I remember why we prefer thighs/drumsticks. Keep up the good work!

    • Reply
    • Thanks so much!! I far prefer dark meat as well. Plus, leg quarters like this can be so economical! Any time we have turkey or a whole chicken, I am always going for the dark meat.

      • Reply
      • 5 stars
        Loved!! Simple and tasty.

        The only additional spice was 1/2 tsp Smoked Paprika. I omitted rubbing anything on skin before coating.

        • Reply

Subscribe to the newsletter and never miss a recipe!