CRISPY OVEN ROASTED CHICKEN LEG QUARTERS RECIPE
Steps:
- Preheat oven to 400F.
- Dry the chicken quarters with paper towels and rub with oil. Evenly sprinkle the seasonings on both sides of each quarter and gently pat to make the seasonings stick.
- Heat 1/2 cup of cooking oil in a large skillet over medium-high heat. In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is deep golden brown. The time will depend on how hot your skillet is. Tip: the hot oil will splatter so be careful not to get burned. Use a splatter guard if you have one.
- Transfer the chicken onto the baking sheet, fitted with a cooling rack. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken quarter. Tip: line the baking sheet with aluminum foil for much easier cleaning after cooking. Tip: you must use a cooling rack, or else the bottom of the chicken will come out soggy and greasy.
- Bake at 400F for about 35-45 minutes, or until the chicken skin is crispy and deep golden brown. Different ovens bake differently so the exact time may vary. In my oven, I need 45 minutes.Tip: chicken quarters will be fully cooked and reach 165F internal temperature at 400F in about 25 minutes, but you want to cook them longer for two reasons. One is that chicken legs and thighs just taste much better when cooked to about 185F - 190F. That's when they become super tender. The second reason is that the skin won't be as crispy after just 25 minutes.
- Remove the chicken from the oven, let rest for 3 minutes and serve with your favorite side dish.
Nutrition Facts : Calories 337 kcal, Carbohydrate 2 g, Protein 23 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 909 mg, ServingSize 1 serving
GRILLED CHICKEN QUARTERS
Provided by Food Network
Time 10h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 1 cup water to a boil. Stir the salt and brown sugar into the boiling water until dissolved. Place the ice cubes in a large container. Pour the brine over the ice cubes and stir to mix and cool. Add the leg quarters to the cooled brine, adding additional water if needed to make sure they are submerged. Refrigerate overnight.
- Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately.
- In a small bowl, whisk together the egg yolks, 1/4 cup lemon juice, honey and salt. While constantly whisking, very slowly drizzle in the canola oil, drop by drop, until an emulsion forms, and then continue adding the oil in a slow steady stream. The mixture should thicken to the consistency of mayonnaise. Whisk in a little water to thin the final sauce to the consistency of a creamy salad dressing. Taste and add more salt or lemon juice, if necessary.
BAKED CHICKEN LEG QUARTERS
Chicken leg quarters are still fairly reasonable at the grocery store. Often, a single chicken thigh looks a little skimpy on a dinner plate. Leg quarters yield two or three extra bites, and they are visually very satisfying. Bonus: cooking with the bones included gives a lot of flavor. A simple, tasty seasoning blend makes prep a breeze.
Provided by Bibi
Categories Chicken Legs
Time 1h5m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (218 degrees C). Line a sheet pan with aluminum foil.
- Stir together smoked paprika, granulated garlic, onion powder, salt, and pepper in a small bowl.
- Pat chicken leg quarters dry with paper towels. Gently lift the skin and sprinkle in 1/4 to 1/2 teaspoon of the seasoning blend, using a fingertip to spread the seasoning around under the skin. Brush both sides of each leg quarter with melted butter.
- Evenly sprinkle remaining spice mixture on both sides of each quarter and set cut side up onto the prepared sheet pan.
- Bake in the center of the preheated oven for 20 minutes. Turn the quarters cut side down using tongs and continue baking until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 160 degrees F (71 degrees C).
- Turn on the broiler and broil each side of the chicken leg quarters until skin is nicely browned, 3 to 4 minutes per side. Test for a final internal temperature with an instant-read thermometer of 165 degrees F (74 degrees C).
- Transfer chicken leg quarters to a serving plate. Tent with foil and let rest for 5 minutes before serving.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 1.9 g, Cholesterol 220.7 mg, Fat 39.8 g, Fiber 0.7 g, Protein 41.7 g, SaturatedFat 15.5 g, Sodium 571.2 mg
EVE'S CHICKEN QUARTERS
Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!
Provided by Eve Lange
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
- Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
- Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.
Nutrition Facts : Calories 628.5 calories, Carbohydrate 35.1 g, Cholesterol 169.7 mg, Fat 36.9 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 14.3 g, Sodium 1136.9 mg, Sugar 1.9 g
OUR BEST CHICKEN LEG QUARTER RECIPE
I think you'll find this recipe tasty and delicious.
Provided by Cassie Marshall
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Heat your oven to 400 degrees Fahrenheit.
- Dry the chicken leg quarter pieces thoroughly with paper towels after you rinse them under running water.
- Place the chicken leg quarters in a pan and rub them with olive oil.
- Mix together the seasoning mix in a medium bowl.
- Sprinkle the seasoning evenly on both of the chicken leg quarter sides. Pat gently to make sure the seasoning sticks well to the chicken leg quarters.
- Heat up 1/2 cup of vegetable oil in a large heavy skillet using medium-high heat.
- Cook the chicken leg quarters in two batches. First, sear the chicken leg quarters for two minutes on each side, just until the skin starts to turn a deep golden brown color.
- Line a baking pan with aluminum foil. This will make cleanup a lot easier.
- Place a cooling rack on top of the aluminum foil. Using a cooling rack will ensure that your chicken leg quarters don't sit in grease as they cook.
- After searing your chicken leg quarters, move the chicken quarters to the prepared baking pan.
- Pour the leftover cooking oil onto the chicken leg quarters.
- Bake for 45-50 minutes, just until the skin is golden brown in color and extra crispy. Remember that ovens bake differently, so be sure to know your oven well.
- Use a meat thermometer to ensure that your chicken leg quarters are fully cooked. The meat thermometer should read at least 165 degrees Fahrenheit (internal temperature). However, cooking chicken legs longer will result in a tastier chicken dinner. For this reason, keep cooking the chicken leg quarters until they reach an internal temperature of between 185 and 190 degrees Fahrenheit.
- Remove the chicken leg quarters from the oven. Serve after allowing the chicken leg quarters to rest for three minutes.
Nutrition Facts : Calories 337 kcal, ServingSize 1 serving
BAKED CHICKEN LEG QUARTERS (CRISPY, JUICY, & EASY!)
You'll love this simple recipe for baked chicken leg quarters in the oven! You only need a few simple ingredients for perfectly juicy, crispy roasted chicken leg quarters every time.
Provided by Maya Krampf
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (218 degrees C). Line a baking sheet with foil and place an oven safe rack on top.
Nutrition Facts : Calories 440 kcal, Carbohydrate 1.2 g, Protein 23.6 g, Fat 37.6 g, SaturatedFat 8.3 g, TransFat 0.1 g, Cholesterol 141.6 mg, Sodium 548.3 mg, Fiber 0.3 g, Sugar 0.1 g, UnsaturatedFat 26.2 g, ServingSize 1 serving
CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)
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).
Provided by PSU Lioness
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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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