Crispy Baked Chicken Leg Quarters (Very Easy, One Dish)
This is one that I adapted from Recipe after I scored 4 huge chicken leg quarters on sale. I added a few things and adjusted the cooking time and temp to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE : THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).
This is one that I adapted from Recipe after I scored 4 huge chicken leg quarters on sale. I added a few things and adjusted the cooking time and temp to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE : THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).
- Carbohydrate 26.0650241359437 g
- Cholesterol 0 mg
- Fat 1.01383916956385 g
- Fiber 7.6302734565144 g
- Protein 12.7192038903815 g
- Saturated Fat 0.132012812876634 g
- Serving Size 1 1 serving(s) (506g)
- Sodium 611.820276128582 mg
- Sugar 18.4347506794293 g
- Trans Fat 0.470405558638858 g
- Calories 133 calories
Step-by-step
- Preheat oven to 375.
- Line a large glass baking dish with foil.
- Remove excess fat from chicken quarters.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with soy sauce.
- Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with soy sauce.
- Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400 and bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
Crispy Baked Chicken Leg Quarters: A Weeknight Winner
As a busy working mom, finding quick and easy dinner recipes is crucial. My family craves comfort food, but I don't have hours to spend in the kitchen. That's why this crispy baked chicken leg quarter recipe has become a staple in our home. It's unbelievably simple, yet delivers restaurant-quality results – crispy skin, juicy meat, and a flavor that makes everyone come running to the table.
I stumbled upon this recipe during a particularly hectic week, when I was craving something satisfying and relatively low-effort. The original recipe was a good starting point, but I tweaked it a bit to perfectly suit my family's palate. The secret, I discovered, is in gently separating the skin from the meat, creating a little pocket for flavorful seasonings to seep into. This simple step transforms the chicken from ordinary to extraordinary. The soy sauce adds a subtle umami note, complementing the herbs and spices wonderfully.
The best part? This dish is incredibly versatile. Feel free to experiment with different herbs and spices. Rosemary and thyme would be fantastic additions, as would a dash of paprika for a smoky flavor. I’ve also seen variations that include lemon juice for a bright, tangy touch. The possibilities are endless!
This recipe is not only quick and delicious; it's also economical. Chicken leg quarters are generally much cheaper than other cuts, making it a budget-friendly option for feeding a family. And let’s not forget the cleanup – one baking dish means minimal washing up afterward, a huge plus after a long day at work. The crispy skin is a favorite, and the meat practically falls off the bone – it’s so tender and flavorful.
I often serve this dish with a simple side salad and roasted vegetables. It’s a complete, balanced meal that satisfies everyone's hunger without requiring extensive preparation. Sometimes I'll even prepare it the night before, and just pop it in the oven before dinner time. This recipe is not only perfect for weeknight dinners but is just as suitable for a relaxed weekend meal. It's truly a crowd-pleaser.
Beyond my own kitchen, I've shared this recipe with friends and family, and the response has been overwhelmingly positive. Everyone agrees – it’s a keeper! The ease of preparation, the delicious taste, and the minimal cleanup make this recipe a true winner. I hope you'll give it a try. Let me know how it turns out – I’d love to hear your feedback!
Tips for Success:
- Don't overcrowd the pan: Give the chicken leg quarters enough space to cook evenly and achieve that crispy skin.
- Use a meat thermometer: This ensures the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Let the chicken rest: Allowing the chicken to rest for a few minutes after cooking helps the juices redistribute, resulting in more tender and flavorful meat.
- Get creative with seasonings: Experiment with different herbs, spices, and flavors to find your perfect combination.
This simple yet flavorful recipe is a testament to the fact that delicious doesn't have to be complicated. It's the kind of recipe that will become a regular in your meal rotation, a go-to for those busy weeknights when you need a satisfying meal without the fuss. Enjoy!
