Chicken Quarters Recipe
Make Chicken Quarters 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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Chicken & Marinade
Vegetable Roast (optional but recommended)
Finishing & Garnish
Method
Chicken & Marinade
Prep
Pat the chicken leg quarters dry with paper towels. Using a sharp knife, score the skin lightly in 2–3 places (about 1/4-inch deep) to help the marinade penetrate and to allow fat to render.
Make Marinade
Mince the garlic. In a large bowl or zip-top bag combine olive oil, lemon juice, minced garlic, smoked paprika, sweet paprika, dried oregano, ground cumin, salt, and black pepper. Whisk or shake until blended.
Marinate
Add the chicken to the bowl or bag and rub the marinade thoroughly over and under the skin where possible. Refrigerate for at least 1 hour, ideally 3–6 hours. If short on time, allow 20–30 minutes at room temperature after rubbing to take the chill off.
Bring to Room Temperature
Remove the chicken from the refrigerator 20–30 minutes before roasting to bring closer to room temperature so it cooks evenly.
Vegetable Roast (optional but recommended)
Prep Vegetables
Preheat the oven to 425°F (220°C). In a large mixing bowl toss the halved baby potatoes, carrot pieces, and red onion wedges with 2 tablespoons olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and the rosemary or thyme sprigs if using.
Arrange
Spread the vegetables in an even layer on a large rimmed baking sheet or in a roasting pan, leaving space for the chicken quarters. Place the marinated chicken skin-side up on the vegetables or on a rack above them so drippings flavor the vegetables (if you place chicken on the veg, flip veg once during roasting to brown evenly).
Roasting & Finishing
Roast
Place the pan in the preheated oven and roast at 425°F (220°C) for 35–45 minutes, or until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C). If the skin is browning too quickly, tent loosely with foil for the last 10 minutes.
Finish
During the last 5 minutes of roasting, brush the chicken skin with the melted butter or an additional tablespoon of olive oil to enhance browning and flavor. Return to the oven for the remaining time.
Rest
Remove the chicken (and vegetables) from the oven and transfer the chicken to a cutting board. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute. This also ensures final carryover heating reaches safe temperature evenly.