Roasted Leg Quarters Recipe

Prepare

Remove chicken leg quarters from refrigerator 30 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels—dry skin crisps better. Season both sides and under the skin lightly with 2 tsp kosher salt and 1 tsp freshly ground black pepper; set on a rimmed tray.

Make herb-garlic paste

Peel the garlic cloves and mince finely or press through a garlic press. In a medium bowl, combine 4 tbsp olive oil, minced garlic, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, 2 tbsp chopped parsley, 1 tbsp lemon zest, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp honey or maple syrup (if using). Stir to make a loose paste/emulsion.

Apply under and over skin

Gently lift the skin over each thigh and drumstick (using your hand or a spoon), taking care not to tear it. Spread about half of the herb-garlic paste underneath the skin of the 4 leg quarters, distributing evenly over the meat. Rub the remaining paste over the exterior skin and into crevices. If you can't lift the skin, smear paste as much as possible directly onto the skin and into joint areas.

Optional marinate time

For best flavor, cover and refrigerate for 1–4 hours or up to overnight. If short on time, let sit at room temperature for 15–30 minutes before roasting to take the chill off.

Preheat and prepare pan

Preheat oven to 425°F (220°C) on the convection setting if available; otherwise 450°F (232°C) for a crisp skin. Position a rack in a roasting pan or rimmed baking sheet to allow air circulation under the pieces; alternatively use a wire rack inside the sheet. If you prefer pan juices, scatter a small handful of root vegetables (optional) or pour 1 cup of chicken or vegetable stock into the pan — this will prevent smoking and create a base for pan sauce.

Roast

Arrange leg quarters skin-side up spaced at least 1" apart. Roast at high heat for 35–45 minutes, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If skin is browning too quickly, tent loosely with foil for the last 5–10 minutes. Total time depends on size; typical 4 quarters finish ~40 minutes.

Rest and finish

Remove chicken from oven and transfer to a cutting board. Optionally spoon pan juices over chicken and add 1 tbsp cold butter to the pan juices, swirling to create a glossy finish; spoon over the leg quarters. Let rest uncovered for 8–10 minutes so juices redistribute.

Serve

Garnish with 1 tbsp chopped fresh parsley and an extra squeeze of lemon if desired. Serve leg quarters whole or split at the joint. Spoon any pan juices over the meat at the table.