Experience the irresistible combo of crispy skin and juicy meat in our Baked Chicken Leg Quarters. Simple to prepare and rich in flavor, they're a fantastic choice for any meal. Perfectly complemented by your favorite sides, enjoy a wholesome, tasty lunch or dinner.
Begin by patting the chicken dry with a kitchen towel. This step is crucial as it removes excess moisture, ensuring the skin gets that perfect crispiness in the oven. Once dry, set the chicken aside.
In a separate bowl, mix together garlic, ginger, onion, black pepper, chili powder, and salt. This blend offers a harmonious balance of savory and spicy flavors. For those who enjoy a spicier kick, increase the amount of chili powder.
To Marinate and Bake Chicken Leg Quarters
In another bowl, add the chicken leg quarters, lemon juice, olive oil, and your prepared seasoning powder. Thoroughly rub the mixture onto all sides of the chicken, ensuring an even coat. Allowing the chicken to marinate for at least 15 minutes, or longer if possible, helps the flavors penetrate deeper, resulting in a more aromatic and tasty dish.
Arrange the marinated chicken leg quarters on a baking tray lined with parchment paper. The parchment paper not only prevents sticking but also makes cleanup easier.
Bake the chicken in a preheated oven at 400°F for 30 to 35 minutes. The goal is to achieve a golden-brown exterior with fully cooked meat. According to FDA guidelines, chicken is safe to eat when its internal temperature reaches 165°F. However, for chicken leg quarters, which are dark meat, cooking up to 175°F can yield juicier results. Use a meat thermometer to accurately check the temperature.
Once out of the oven, let the chicken rest for about 5 minutes. This rest period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. For a final touch, optionally garnish with freshly chopped herbs like cilantro or parsley, adding a burst of freshness and color to your dish.
To Serve
Enjoy these Baked Chicken Leg Quarters with a simple side of roasted vegetables or a fresh salad for a balanced meal. For more creative pairing ideas, refer to our Serving Suggestions section.
Notes
Here are some expert tips to perfect your Baked Chicken Leg Quarters:
Preparation and Seasoning:
Seasoning Varieties: Elevate the chicken's flavor by experimenting with different herbs and spices. Simple seasonings work well, but don't hesitate to try cajun, creole, fajita, or blackened seasoning for a more adventurous taste.
Marinating for Extra Flavor: If time allows, marinate the chicken leg quarters for a few hours, or even overnight, in the fridge. This extra step infuses deeper flavors and tenderizes the meat.
Even Coating of Seasonings: Rub the seasonings and herbs evenly over the chicken to ensure each bite is flavorful. Don't forget to season under the skin for an extra flavor boost.
Choosing the Right Baking Dish: Use a baking dish that's spacious enough to accommodate the chicken without overcrowding. This ensures even cooking. Alternatively, a parchment-lined baking tray is a convenient option.
Avoid Overcrowding the Pan: Arrange the chicken in a single layer with some space between each piece. This allows for better heat circulation, ensuring the skin crisps up evenly.
Cooking and Finishing:
Optimal Baking Temperature: A general guideline is to bake at 400°F for 30-35 minutes, but adjust according to your oven and the chicken's size for the best results.
Basting for Moisture: Halfway through baking, baste the chicken with its juices. This keeps the meat moist and adds an extra layer of flavor.
Broiling for Crispiness: For an extra crispy skin, broil the chicken for a few minutes at the end of baking. Keep a close eye to prevent burning.
Meat Thermometer for Safety: To confirm the chicken is fully cooked, use a meat thermometer. The FDA recommends an internal temperature of 165°F. However, you may go up to 175°F for darker meats like leg quarters.
Checking for Doneness: In addition to using a meat thermometer, check for doneness by ensuring the juices run clear when you pierce the thickest part of the chicken.
Resting Time: Let the chicken rest for 5-10 minutes after baking. This step is crucial for juicy, tender meat as it allows the juices to redistribute.