Chicken Leg Quarter Recipe

Prepare chicken

Pat the chicken leg quarters dry with paper towels. Inspect and trim any excess fat or hanging skin. Score the skin lightly in 2–3 places at the thickest part (don’t cut into the meat) to help fat render and flavors penetrate.

Make marinade

In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, paprika, kosher salt, black pepper, brown sugar (if using), and red pepper flakes (if using).

Coat chicken

Place the leg quarters in a large bowl or resealable bag. Pour the marinade over the chicken and rub it thoroughly under and over the skin where possible. Massage for 1–2 minutes to ensure even coverage.

Marinate

Cover and refrigerate for at least 30 minutes; for best flavor, marinate 2–8 hours. If short on time, allow at least 20–30 minutes at room temperature before cooking.

Preheat oven and prepare pan

Preheat oven to 400°F (205°C). Place a rack on a large rimmed baking sheet or use a roasting pan. If you plan to sear first, heat ovenproof skillet over medium-high heat and add 1 tablespoon vegetable oil to the pan.

Optional sear

For extra crisp skin and flavor, sear the chicken skin-side down in the hot skillet for 3–4 minutes until golden brown. Use tongs to hold down if the skin curls. Flip and sear the other side for 1 minute. Transfer seared pieces to the prepared baking sheet, skin-side up.

Arrange for roasting

If you did not sear, arrange the marinated leg quarters skin-side up on the rack-lined baking sheet. Pour 1 cup chicken stock or water into the pan (not over the chicken) to keep the drippings from burning and to add moisture.

Roast

Roast in the preheated oven for 35–45 minutes, depending on size, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 175–180°F (79–82°C) and the juices run clear. Skin should be deeply golden and crisp. If the skin begins to darken too quickly, tent loosely with foil.

Baste (optional)

Halfway through roasting, spoon some pan juices over the chicken to keep it moist and deepen flavor. If using butter, brush melted butter over the skin for extra gloss and flavor in the last 5 minutes of cooking.

Rest and finish

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute. Sprinkle with chopped fresh parsley before serving.