Baked Chicken Leg Quarters

Baked Chicken Leg Quarters is a dish that is economical to make, and it tastes like you spent hours preparing. 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.

three roasted chicken leg quarter and vegetables in a roasting pan

Roasted Chicken Quarters

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 roasted 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 Are Chicken Leg Quarters

Chicken leg quarters are a 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 separate 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.

Baked Chicken Quarters Recipe Ingredients

Here’s a list of what you need:

  • Chicken leg quarters
  • Red potatoes
  • Carrots
  • Radishes
  • Garlic
  • Onions or shallots
  • Olive oil
  • Lemons
  • Salt,
  • Ground black pepper
  • Butter
  • Fresh rosemary
  • Fresh parsley

How to Bake Chicken Quarters

  1. Place cut potatoes, carrots, and radishes into a bowl.
  2. Place chopped garlic, lemon zest, and lemon juice into the bowl.
  3. Place chopped fresh rosemary and parsley on the vegetables.
  4. Drizzle olive oil over vegetables and mix to coat the vegetables evenly.
  5. Season the vegetables with salt and pepper.
  6. Transfer vegetables to a 9 X 13-inch pan and spread them into a single layer.
  7. Cover pan with foil and bake at 425 degrees for 30 minutes.
  8. Spread softened butter under and over the chicken skin.
  9. Season buttered chicken with salt and pepper.
  10. Remove the vegetables from oven, remove the foil, and place the chicken quarters on top of the vegetables skin side up.
  11. Roast the chicken at 425 degrees for 30 minutes or until done.
seasoned root vegetables - carrots, potatoes, and more

How Long to Bake Chicken Leg Quarters

You should always use a meat thermometer to check if the chicken is completely cooked. Cooking time can vary depending on the oven temperature and size of the chicken quarters.

Here is a handy guide for baking chicken quarters uncovered:

  • 350 degrees – 45 to 60 minutes
  • 375 degrees – 45 to 55 minutes
  • 400 degrees – 35 to 40 minutes
  • 425 degrees – 25 to 35 minutes
  • 450 degrees – 20 to 30 minutes

How to Ensure your Chicken Leg Quarters are 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 thirty 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 Tips For Oven Baked 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.

oven roasted chicken leg quarters on roasted root vegetables

Looking for more chicken recipes? Try these!

Favorite Budget-Friendly Recipes

Check out more of my easy chicken recipes and the best budget recipes here on CopyKat!

three roasted chicken leg quarts resting on root vegetables

Baked Chicken Leg Quarters

Roasted Chicken Leg Quarters with vegetables is an inexpensive dinner to make.
4.6 from 5 votes
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Course: Main Course
Cuisine: American
Keyword: Baked Chicken Quarters, Chicken Leg Quarters, Chicken Recipes, Gluten Free, Roasted Chicken Quarters
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 485kcal


  • 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
  • 1 large lemon or two small lemons
  • 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 them in a bowl.
  • Peel and cut carrots into bite-sized pieces.
  • Cut radishes in half.
  • Place cut carrots and radishes into the bowl.
  • Cut the lemon into thick slices and place them in the bowl.
  • Place chopped garlic into the bowl.
  • Place the lemon zest and lemon juice into the bowl.
  • Coarsely chop the fresh rosemary and parsley and place them on the vegetables.
  • Drizzle olive oil over vegetables and mix to coat the vegetables evenly.
  • Season vegetables with salt and pepper.
  • Pour vegetables into a 9 X 13-inch pan. Spread out vegetables into a single layer.
  • Cover pan with foil and bake at 425 degrees for approximately 30 minutes.
  • If desired, spread softened butter under the chicken skin.
  • Spread a light layer of butter on the outside of the chicken skin.
  • Season the buttered chicken with salt and pepper.
  • Remove vegetables from oven, remove the foil, and place the chicken over the vegetables skin side up.
  • Roast the chicken at 425 degrees for approximately 30 minutes or until done. Chicken is done when it is pierced and the juices run clear and has an internal temperature of at least 165 degrees.


Calories: 485kcal | Carbohydrates: 17g | Protein: 28g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 162mg | Sodium: 758mg | Potassium: 814mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3750IU | Vitamin C: 15.2mg | Calcium: 39mg | Iron: 1.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. baltisraul

    Steph, I know this is way off topic but can you direct me to a copykat recipe for sugar free bar-b-que sauce. We have been on the Atkins diet for 3 weeks and want to go back to using the smoker again and all grilling that goes with it.

  2. Tinithia

    Can i just use my red potatoes And season and ok oil because that’s all i have on hand right now? Because this sounds great!!!!

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