If you’re looking for a meal that’s delicious and quick to prepare, look no further than these Roasted Chicken Leg Quarters. Not only is this meal economical, it’s crispy skin and juicy meat will make this a favorite.
I know a few people who don’t like to cook and some who claim they can’t. Well, I can’t make you like something you don’t, but currently I am in this horrific sling after having rotator cuff surgery along with a whole bunch of repairs on my shoulder. Guess what? I made this meal with one arm. I even used my left arm and I am right-handed. If I can do that, you can cook. This post is dedicated to all the “I can’t cook” and “I don’t know how to cook” people I know.
The spices used in my seasoning mix are the same I use in my Slow Roasted Chicken. I would be very surprised if these aren’t already in your cabinet since they should be staples in any kitchen.
The spices are:
- Kosher salt
- Granulated garlic powder
- Olive oil
That’s it. Nothing else is needed.
I use granulated garlic powder which is different than garlic powder. But, you already knew that right? The granulated garlic powder mixes better, doesn’t clump, and I think it has more flavor. The powdered stuff tastes like, well it tastes like powder.
Preheat the oven to 425 degrees.
Combine the spices.
Using a baking sheet is my preference because the chicken is exposed to heat creating a beautifully crispy skin. If you use a pan that has higher edges, you will notice the entire leg won’t be as crisp. Instead, you will have that ugly yellow rubbery skin. Don’t believe me? Do a search on roasted chickens that use higher edged pans and check the bottom parts. You will see what I am talking about.
Drizzle the chicken with olive oil. There really isn’t a measurement. Just drizzle the tops of the leg quarters and rub it in. Flip the leg quarters over and drizzle some more on the underside. Use your hand to rub it in since it’s the best utensil you have.
Sprinkle the leg quarters with the seasoning, flip, then sprinkle the tops liberally.
Place in the oven and roast for 50 to 60 minutes. It’s hard to overcook these because it’s dark meat and very forgiving. I actually like these cooked longer because the crispy skin is pretty damn yummy.
The juices that accumulate in the pan can be used to drizzle on top. Seriously, this is good stuff.
That’s it folks. You can make this. Heck, my kids make this. Serve these Roasted Chicken Leg Quarters with some Rice Pilaf, Mashed Potatoes, Cauliflower Pancakes, Peruvian Pesto, Perfect Rice, or a simple salad.
- 1 tablespoon kosher salt
- 2 teaspoons granulated garlic powder
- 1 teaspoon pepper
- 1 teaspoon paprika
- Olive oil for drizzling
- 4 skin on chicken leg quarters, with bone*
- Preheat the oven to 425 degrees.
- Combine the spices.
- Place parchment on a baking sheet to save a little cleaning. This isn’t necessary. You can also use foil.
- Drizzle the chicken with olive oil. There really isn’t a measurement. Just drizzle the tops of the leg quarters and rub it in. Flip the leg quarters over and drizzle some more on the underside. Use your hand to rub it in since it’s the best utensil you have.
- Sprinkle the leg quarters with lightly with the seasoning, flip, then sprinkle the tops liberally.
- Place in the oven and roast for 50 to 60 minutes. It’s hard to overcook these because it’s dark meat and very forgiving. Roasting for an hour delivers crispier skin.
- The juices that accumulate in the pan can be used to drizzle on top.
- Serve with your favorite sides and enjoy!