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Baked Chicken Quarters
With 10 minutes of prep time, these baked chicken quarters are easy as can be! Juicy, tender and flavorful, perfectly roasted in the oven.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 4 servings
Calories: 451 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 chicken leg quarters thigh and drumstick still attached, about 3 1/2 pounds
- ¼ cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 2 teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- bread optional for mopping up the pan juices
Instructions
- Place a rack in the center of your oven and preheat to 325°F. Pat the chicken very dry and transfer to a rimmed baking sheet or roasting pan (make sure your pan is large enough to cook the pieces without them overlapping; a little touching at the sides is OK).
- In a bowl or liquid measuring cup with a spout, whisk together the oil, salt, paprika, smoked paprika, cumin, garlic powder, cayenne, and black pepper. Rub it all over the chicken, coating both sides. Arrange the chicken quarters skin-side up.
- Roast the chicken quarters until an internal read thermometer inserted at the thickest part registers 165°F, about 1 to 1 1/2 hours (don’t worry if you go over; dark meat is very forgiving and will still taste super tender; I've left this in until about 190°F with great results). Transfer to a carving board. Cover and let rest 10 minutes, then enjoy with the pan juices spooned over the top (or mop them up with bread, yum!).
Cup of Yum
Notes
- TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days.
- TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days.
- TO REHEAT: Rewarm the chicken quarters in a 350ºF oven until they’re warmed through.
- TO FREEZE: Transfer leftovers to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition Information
Serving
1(of 4)
Calories
451kcal
(23%)
Carbohydrates
3g
(1%)
Protein
24g
(48%)
Fat
38g
(58%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Monounsaturated Fat
20g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Potassium
390mg
(11%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
1529IU
(31%)
Vitamin C
0.2mg
(0%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 451
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 451kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 38g | 58% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1529IU | 31% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.