These baked chicken quarters are as good for Sunday dinner as they are for meal prep during busy weeks. I’ve been making them regularly because they’re honestly foolproof – just season and throw them in the oven while you handle everything else.
Chicken quarters are my favorite cut to use as the skin gets perfectly crispy, while the meat stays juicy, plus they’re one of the most budget-friendly cuts at the grocery store.
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This recipe is as good for feeding a family as it is for impressing guests who don’t know how simple it was. The high oven heat creates that golden, crispy skin everyone fights over while keeping the dark meat tender and flavorful.
I love that there’s no fussing with multiple steps – just season, bake, and dinner is ready. They’ve become my go-to when I want something that tastes fancy but requires minimal effort.
What You’ll Need to Cook
For The Chicken
- Chicken Leg Quarters
- Olive Oil
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Dried Thyme
- Salt
- Black Pepper
- Dried Rosemary
For The Glaze (Optional)
- Honey
- Soy Sauce
- Apple Cider Vinegar
- Dijon Mustard
Ingredient Substitutes
Smoked Paprika → Regular Paprika + Liquid Smoke: Use regular paprika and add 2-3 drops of liquid smoke to the oil for a similar smoky flavor. This substitution works well when smoked paprika isn’t available.
Soy Sauce → Worcestershire Sauce: For gluten-free options, substitute coconut aminos or tamari. Worcestershire sauce adds umami depth but with a different flavor profile than soy sauce.
Chicken Quarters → Chicken Thighs: Bone-in, skin-on thighs work excellently with this recipe. Reduce cooking time to 30-35 minutes and check for doneness when the internal temperature reaches 165°F.
How to Make Crispy Baked Chicken Quarters
Step 1: Prepare Your Oven and Pan
Preheat your oven to 425°F, which is the optimal temperature for achieving crispy skin without drying out the meat. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
The parchment also helps promote even browning by creating a barrier between the chicken and the metal pan. Position your oven rack in the center to ensure even heat circulation around the chicken quarters.
Step 2: Prepare the Chicken
Remove chicken quarters from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature for more even cooking.
Pat each quarter completely dry with paper towels, paying special attention to the skin surface and any crevices. Moisture is the enemy of crispy skin, so this step is crucial. Trim any excess skin that might prevent even cooking, but leave enough to cover the meat entirely.
Step 3: Season the Chicken
Combine all the dry seasonings in a small bowl and whisk them thoroughly to distribute them evenly. Brush each chicken quarter with olive oil on all sides, ensuring complete coverage.
The oil helps the seasonings adhere and promotes browning. Season generously with the spice mixture, working it under the skin where possible and covering all exposed meat surfaces. Don’t be shy with the seasoning – chicken quarters can handle bold flavors.
Step 4: Arrange and Bake
Place seasoned quarters on the prepared baking sheet skin-side up, leaving at least 2 inches between pieces for proper air circulation. Crowding the pan will create steam and prevent the development of crispy skin.
Bake for 35-40 minutes, checking internal temperature with an instant-read thermometer after 30 minutes. The thickest part of the thigh should reach a temperature of 165°F for food safety.
How To Store Leftovers and Reheat
Cool chicken completely at room temperature for no more than 2 hours, then store in airtight containers. Refrigerated chicken stays fresh for up to 4 days or can be frozen for up to 3 months when wrapped properly.
Reheat refrigerated leftovers in a 350°F oven for 15-20 minutes, or until the internal temperature reaches 165°F. Cover loosely with foil to prevent over-browning. For frozen chicken, thaw overnight in the refrigerator before reheating, adding 5-10 extra minutes to the heating time.
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What To Serve With Chicken
- Baked Sweet Potato 🍠
- Grilled Cornbread 🌽
- Smoked Cheesy Potatoes 🧀
- Grilled Garlic Bread 🥖
- Grilled Broccoli 🥦
- Grilled Carrots with Brown Butter 🥕
Baked Chicken Quarters
Ingredients
- 4 chicken leg quarters about 2.5 lbs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
For the Glaze (Optional):
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Pat chicken quarters completely dry with paper towels and trim excess skin.
- Combine all dry seasonings in a small bowl and mix thoroughly.
- Brush chicken quarters with olive oil on all sides.
- Season chicken generously with spice mixture, rubbing under and over skin.
- Place chicken skin-side up on prepared baking sheet, leaving space between pieces.
- Bake for 35-40 minutes until internal temperature reaches 165°F and skin is golden.
- If using glaze, whisk ingredients together and brush on chicken during last 10 minutes.
- Rest for 5 minutes before serving to allow juices to redistribute.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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