Quarter Chicken Leg Recipe
Make Quarter Chicken Leg Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Roasting & Serving
Method
Chicken & Marinade
- 1
Prepare the chicken
Pat the chicken leg quarters dry with paper towels. Drying the skin helps it crisp during roasting.
- 2
Make the marinade
In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, smoked paprika, black pepper, kosher salt, and honey or maple syrup (if using) until combined.
- 3
Marinate the chicken
Place the chicken quarters in a large resealable bag or shallow dish. Pour the marinade over the chicken, rubbing it under the skin where possible and all over the exterior. Seal or cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, you can proceed immediately but allow 15–30 minutes at room temperature before roasting.
Roasting & Serving
- 4
Preheat oven
Position a rack in the middle of the oven and preheat to 425°F (220°C). High heat helps render fat and crisp the skin.
- 5
Arrange chicken for roasting
Line a rimmed baking sheet with foil for easier cleanup and set a wire rack on the sheet if you have one (optional). Arrange the chicken quarters skin-side up, spaced at least 1 inch apart so air can circulate.
- 6
Roast
Roast the chicken at 425°F (220°C) for 35–45 minutes, or until the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 175°F (79°C). If the skin is browning too quickly, tent loosely with foil.
- 7
Rest
Remove the chicken from the oven and transfer to a cutting board. Let rest for 8–10 minutes so juices redistribute.
- 8
Optional pan sauce
While the chicken rests, place the baking sheet (careful — handle hot pan safely) on the stovetop burner over medium heat or transfer pan drippings to a small sauté pan. Add 1 cup chicken or vegetable stock and scrape up browned bits with a wooden spoon. Simmer until reduced by half (3–5 minutes). Swirl in 1 tablespoon unsalted butter off the heat to finish, adjust seasoning with salt and pepper, and strain if desired.
- 9