Oven Roasted Chicken Leg Quarters is a dish that is economical to make, and it tastes like you spent hours to prepare. This dish is perfect for when you are running out of a paycheck or even went you want something that will remind you of comfort food.
Few dishes are as delicious and versatile as chicken. It can be prepared a dozen different ways and paired with just about any side dish to make a perfect family meal.
This recipe for baked chicken leg quarters is simple to prepare, uses inexpensive ingredients, and only requires one pan for the entire meal making clean up a breeze. This recipe will please even the pickiest eaters in your family and definitely earn a place in your weekly menu rotation!
What Actually Is a Chicken Leg Quarter?
Chicken leg quarters are great chicken cut worth learning how to cook well. They tend to make the ideal portion for a hungry adult as they contain the drumstick, the thigh as well as part of the back of the chicken.
You can often find chicken leg quarters for less than separated thighs and drumsticks or even whole chickens. This makes this cut a real money-saver for anyone with a large family.
As an additional bonus, chicken leg quarters are dark meat meaning they are much more flavorful than breast meat. On the downside, they do contain a higher amount of fat.
If you are calorie conscience and who isn’t these days, you can reduce fat and calories by removing the skin, although many people consider it the best part.
How to Ensure your Chicken Leg Quarters is Perfectly Done
Chicken is not the most forgiving protein to cook. Many home cooks have problems with undercooking or overcooking. Luckily, dark meat is less likely to dry out from an extra few minutes of cooking time.
Undercooking chicken is dangerous, so it is best to ensure the chicken is fully cooked by using a meat thermometer.
After forty minutes in the oven, you can start checking your chicken’s internal temperature. To be safe, you need to wait until the temperature in the thickest part of the thigh reads 165 degrees Fahrenheit.
Be sure not to let the probe touch the bone, or you will get a false reading. Remember to let the chicken rest for between five and ten minutes before cutting or serving.
Extra Cooking Hints For Oven Roasted Chicken Leg Quarters
Feel free to experiment with your choice of root vegetables. The recipe below contains red potatoes, garlic, carrots, and radishes, but you don’t have to feel restricted.
Baked chicken leg quarters work equally well with sweet potatoes, parsnips, and fennel. Choose the freshest root vegetables available, and you won’t be disappointed.
Increase the cooking time for even crisper chicken and more flavor. Unlike chicken breasts that can turn grainy when overcooked, baked chicken leg quarters taste better when slightly overcooked. Try cooking your chicken until it reaches an internal temperature of 180 degrees Fahrenheit.
Looking for more great weeknight chicken leg quarter recipes?
Roasted Chicken Leg Quarters
- 2 1/2 pounds chicken leg quarters
- 1 pound red potatoes
- 1 cup carrots cut into large pieces
- 1 cup radishes
- 4 teaspoons chopped garlic
- 1/2 cup chopped onions or chopped shallots
- 2 tablespoons olive oil
- 2 small lemons or 1 large lemon, divided use (use for lemon zest, and lemon juice)
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt divided use
- 1 teaspoon ground black pepper divided use
- 1 small rosemary stem
- 1 tablespoon butter
- 2 tablespoons chopped parsley optional
- Preheat oven to 425 degrees.
- Cut potatoes into quarters and place in a bowl. Place cut carrots and radishes into the bowl. Place chopped garlic into a bowl. Zest lemon and juice the lemon placing the zest and lemon juice into a bowl. Coarsely chop fresh rosemary and place over the vegetables.
- Drizzle olive oil over vegetables and mix to coat vegetables evenly. Season vegetables with salt and pepper. Pour vegetables into a 9 by 13-inch pan. Spread out vegetables into a single layer.
- Cover pan with foil and bake for approximately 30 minutes. If desired spread softened butter under the chicken skin, and then spread a light layer of butter on the outside of the chicken skin. Season buttered chicken with salt and pepper. Remove vegetables from oven, remove the foil, and place the chicken over the vegetables skin side up. Roast chicken for approximately 30 minutes or until done. Chicken is done when it is pierced and the juices run clear.