Crispy Baked Chicken Leg Quarters Recipe
This baked chicken leg quarters recipe produces the most amazing crispy skin and juicy dark meat chicken.
Servings: 8
Calories: 232
Equipment
- half sheet pan with wire rack
Ingredients
- 4 chicken leg quarters trimmed of excess fat
- salt to taste
- 1 teaspoon garlic powder
- pepper to taste
Instructions
- For the crispiest chicken skin, place your chicken leg quarters on the half sheet pan fitted with a wire rack, skin side up and in a single layer. Line the baking sheet with aluminum foil or parchment paper for less cleanup. Season both sides with salt. Place in the refrigerator uncovered for at least 12 hours. This will draw moisture from the skin and let it dry out.
- Preheat the oven to 400F and make sure the oven rack is in the middle of the oven. Remove the chicken from the refrigerator and pat dry any remaining excess moisture from the chicken with paper towels. Combine the other seasonings in a small bowl and season both sides of the chicken leg quarters with the spice mix.
- Place the chicken in the preheated oven and bake for 45 minutes to 1 hour, depending on the size of your chicken quarters. Use an instant-read thermometer inserted halfway through the join between the chicken leg and chicken thigh. Cook the chicken until the internal temperature is 185F. This is higher than the safe internal temperature, but dark meat chicken is actually more tender when brought to a higher temperature.
Notes
- Store leftover chicken in the refrigerator in an airtight container for up to 4 days.
Nutrition
Serving: 4ounces | Calories: 232 | Carbohydrates: 0g | Protein: 31g | Fat: 11g | Fiber: 0g