0 from 9 votes
Oven Roasted Chicken Quarters
Crispy golden skin and juicy tender meat on the inside. Oven-roasted chicken quarters are so easy and delicious!
Cook Time
mins
Servings: 4
Calories: 362 kcal
Course:
Main Course
Cuisine:
Greek , International
Ingredients
For The Roasted Leg Quarters:
- 4 chicken leg quarters
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 2 teaspoons dried oregano
- 4 teaspoons olive oil + extra to brush on top
- 1 teaspoon fine sea salt
- ¼ teaspoon pepper
To Serve With:
- lemons
- feta cheese
- pita bread see here how to make it at home
- tomato salad like this marinated tomato salad
- kalamata olives
Instructions
To Make Roasted Leg Quarters:
- Prepare the marinade. Mix the mustard powder, garlic powder, onion powder, sweet paprika, 1 teaspoon dried oregano, olive oil, and ½ teaspoon sea salt in a small bowl to form a paste.
- Marinate. Rub the marinade all over the chicken under the skin (pull with your hands and rub the marinade inside). Marinate for 2-3 hours or even better overnight.
- Preheat oven to 400°F / 200°C. Meanwhile, remove the chicken from the fridge and allow it to sit at room temperature for 20 minutes while you preheat the oven. Pat dry the chicken with paper towels.
- Brush a baking pan or tray with olive oil. Add the chicken on top. Alternatively, you can place the chicken on a rack (See Notes below).
- Brush or rub the skin of the chicken lightly with olive oil. Sprinkle the remaining ½ teaspoon of sea salt on the skin as well as the remaining 1 teaspoon of oregano.
- Bake for 35 to 45 minutes on the oven's middle rack. Or until the chicken reaches an internal temperature of 165°F / 74°C and the skin is nice and crispy.
- Rest the chicken for 5 minutes out of the pan and then serve with your preferred side dishes.
Cup of Yum
Notes
- You can roast the chicken quarters on a rack. Use either the oven's rack with a tray pan lined with foil underneath or use a roasting pan with a rack, or an oven-safe rack. Roasting the chicken on a rack will make it less moist underneath.
Nutrition Information
Serving
1serving
Calories
362kcal
(18%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Sodium
694mg
(29%)
Potassium
335mg
(10%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
377IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362
% Daily Value*
| Serving | 1serving | |
| Calories | 362kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 694mg | 29% |
| Potassium | 335mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.