Chicken Leg Quarter Recipe
Make Chicken Leg Quarter Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Dry Rub
Roasting / Basting
Method
Marinade / Dry Rub
- 1
Prepare chicken
Pat the chicken leg quarters dry with paper towels. Tuck the skin where necessary to keep it flat and ensure even cooking.
- 2
Make marinade
In a bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, sweet paprika, dried oregano, ground cumin, onion powder, kosher salt, black pepper and chili flakes (if using) until combined.
- 3
Coat chicken
Rub the mixture evenly over each leg quarter, making sure to get some under the skin where possible. Place the coated pieces in a shallow dish or zip-top bag.
- 4
Marinate time
Refrigerate for at least 30 minutes and up to 8 hours for best flavor. If short on time, let rest at room temperature for 20 minutes before roasting.
Roasting / Basting
- 5
Preheat oven
Position an oven rack in the middle and preheat the oven to 425°F (220°C). Allow a 30-minute warm-up for even heat.
- 6
Prepare pan
Arrange a rimmed baking sheet or shallow roasting pan with a wire rack set over it (if available) to keep skin crisp. Lightly oil the rack or pan.
- 7
Arrange chicken
Place leg quarters skin-side up on the rack or directly on the pan, spacing them so air circulates and skin crisps.
- 8
Initial roast
Roast in the preheated oven for 25 minutes without opening the door; the high heat starts browning the skin.
- 9
- 10
Finish roasting
Return to the oven and roast for another 20–30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the skin is deep golden brown and crisp. Total roasting time will be ~45–55 minutes depending on size.
- 11
Rest
Transfer chicken to a cutting board and loosely tent with foil. Let rest for 8–10 minutes to allow juices to redistribute.
- 12