Leg Quarter Recipe
Make Leg Quarter Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Brine
Chicken & Seasoning
Roasting & Finish
Method
Marinade & Brine
- 1
Prepare quick brine
In a large bowl or container, combine 4 cups water, 2 tbs kosher salt, 2 tbs brown sugar, smashed garlic cloves, thyme sprigs, peppercorns, and bay leaf. Stir until salt and sugar dissolve.
- 2
Submerge the chicken leg quarters in the brine, cover, and refrigerate for 1 to 4 hours. (For best texture without over-salting, do not exceed 6 hours.)
- 3
After brining, remove leg quarters and discard brine. Pat the pieces thoroughly dry with paper towels. If time allows, let them air-dry uncovered in the refrigerator for 30–60 minutes to tighten the skin.
Chicken & Seasoning
- 4
Apply oil and dry rub
Preheat oven to 425°F (220°C). Place the dried leg quarters on a tray. Combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, and 1 tsp kosher salt. Rub the mixture evenly over each leg quarter, coating skin and crevices. Tuck any excess skin if needed so seasoning stays on surface.
- 5
Let the seasoned legs rest at room temperature for 15–20 minutes while oven finishes preheating. This helps promote even cooking.
Roasting & Finish
- 6
Roast the leg quarters
Arrange the seasoned leg quarters skin-side up on a rack set in a roasting pan or on a rimmed baking sheet. Pour 1 cup chicken stock or water into the pan to keep drippings from burning and to add moisture. Roast in the preheated 425°F oven for 25 minutes.
- 7
After 25 minutes, baste each piece lightly with melted butter and continue roasting another 15–25 minutes until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 175°F (79°C). Total roast time will be about 40–50 minutes depending on size of quarters.
- 8
If skin is browning too fast, tent loosely with foil during the last 10–15 minutes. For extra-crisp skin, finish under the broiler on high for 1–2 minutes, watching closely to avoid burning.
- 9
Rest and finish
Remove the pan from oven and transfer leg quarters to a cutting board. Squeeze lemon halves over the chicken, sprinkle with lemon zest and chopped parsley. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute.
- 10
Serve warm with pan juices spooned over or strained into a small gravy. Adjust seasoning with additional salt and pepper to taste.