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
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
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 ROSEMARY-GARLIC CHICKEN LEGS
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
- Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
- Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
- Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
- Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.
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.
LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS
This is an awesome toss-together main dish with five-star results. I didn't have have a whole roaster chicken but wanted all the flavor and crispy chicken skin one would expect from a roasted chicken. It turned out juicy, tender and seasoned just right with perfectly browned, crisp skin to top it all off. I roasted the chicken atop a layer of quartered potatoes and onions, which turned out tender and full of flavor from cooking in the chicken juices. My hubby declared this finger-licking, extra napkin-needing delicious, and I hope you enjoy too!
Provided by MarthaStewartWanabe
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
- Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
- Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
- Roast uncovered for 35-40 minutes at 400°F.
- Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
- Remove from oven and allow to rest for 10 minutes before serving.
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ROAST CHICKEN LEGS WITH LOTS OF GARLIC RECIPE | BON APPéTIT
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4.5/5 (36)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
- Preheat oven to 325°. Place chicken in an 13x9" baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).
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