Go Back
Print
Recipe Image
Smaller
Normal
Larger
Baked Chicken Quarters
Charlie
Juicy baked chicken quarters with golden, crispy skin and tender meat that falls off the bone. Seasoned with aromatic herbs and spices, these quarters deliver restaurant-quality flavor with minimal effort and maximum satisfaction.
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course
Appetizer, Dinner, lunch, main, Main Course
Cuisine
American, Barbecue, dinner, lunch
Calories
385
kcal
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.
Keyword
baked chicken, chicken leg quarters, chicken quarters