Crispy-Skinned Chicken Leg Quarters
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
5 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
American
Crispy-Skinned Chicken Leg Quarters
Description
In this preparation, chicken leg quarters are arranged in a baking dish, sprayed thoroughly with olive oil, and seasoned with kosher salt (preferably Diamond Crystal for best results), black pepper, garlic powder, paprika, and dried thyme. Baking at 425°F allows the skin to brown and crisp. If the chicken needs additional cooking, loosely covering it with foil prevents excessive browning while reaching a safe internal temperature of 165°F.
The result is chicken with crispy skin and moist meat. Resting for five minutes after baking helps retain juices. The recipe notes emphasize leaving the skin on and even crisping any excess skin separately as savory chips. Reheating can be done gently to maintain texture, with refrigeration recommended for up to 3-4 days.
Optional variations include browning chicken in a skillet before finishing in the oven for extra crispness, though baking alone yields excellent results with less effort.
Ingredients
- olive oil extra-virgin, spray form
- 4 chicken leg quarters drumstick and thigh
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon thyme dried
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper, or grease a 9 X 13-inch rimmed baking dish with olive oil.
- Place the chicken pieces in the prepared baking dish. Generously spray their tops with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, paprika, and dried thyme.
- Bake the chicken, uncovered, for 30 minutes. If at this point the tops are very browned but the inside hasn't yet reached 165°F, as measured by an instant-read thermometer not touching the bone, loosely cover the pan with foil and return it to the oven for 10-15 more minutes, or until the chicken is cooked through.
- Allow the chicken to rest for five minutes before serving.
Notes
- If using salts other than Diamond Crystal kosher salt, halve the salt quantity to avoid over-seasoning.
- Retain all skin on chicken; extra skin can be crisped separately in the pan as chicken skin chips.
- Browning chicken in a skillet before baking can enhance skin crispness but is optional.
- Store leftovers in a sealed container in the fridge for 3–4 days; reheating dries the chicken, so cold consumption is preferred.
- For reheating, microwave on half power or warm uncovered in a 350°F oven to help re-crisp the skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1chicken quarter | |
| Calories | 375kcal | 19% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Sodium | 412mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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