A must-try, easy dinnertime recipe for crispy, baked chicken leg quarters with rosemary and lemon, cooked to absolute perfection.
THERE’S A NEW DINNERTIME PROTEIN IN TOWN
Sometimes you just gotta shake things up when it comes to dinnertime proteins, get away from the same ol’, same ol’, and try something new. Recently, I was hunting for some dinnertime inspiration along the poultry aisle at the grocery store, trying my very best to steer clear of those boneless skinless chicken breasts I’m so thoroughly devoted to.
Then, I spotted them. Big and hunky, just calling out to me. The moment I saw them I knew — it was chicken leg quarters all the way.
Because leg quarters are so big, they may look intimidating to those who haven’t worked with them before. But, just like whole-roasted chicken, all you need is a little know-how and a whole lot of flavor, and you’ve got one more scrumptious staple to add to your dinnertime lineup.
If you’ve ever had a perfectly baked chicken leg quarter, you know getting this recipe under your belt will be worth the learning curve. The good news for the novice? Yes, please. There’s really no curve at all. Baking leg quarters is just as easy as baking boneless, skinless chicken breasts…only a lit-tle bit tastier.
CHICKEN LEG QUARTER RECIPE WITH ROSEMARY AND LEMON
These crispy, baked chicken leg quarters begin with fresh ingredients, and it’s part of what makes them so impossibly delicious. Lemon zest and freshly minced rosemary are perfect additions to just about any poultry recipe, but they leave an especially lovely mark on this particular chicken dish.
The rosemary adds a little complexity to the chicken, and the lemon zest contributes a well-received brightness.
The rosemary and lemon are optional, of course, as is my TAK House Seasoning, but I’ll modestly note here that this is a spice blend that has gotten stellar feedback, high-mark ratings, and is super easy to whip up. However, if you have a favorite poultry seasoning you’d rather use, you are welcome to sub that in as well.
HOW TO MAKE CRISPY, BAKED CHICKEN LEG QUARTERS
When it comes to chicken leg quarters with a crispy skin, it’s all about oil, temperature, and time. Without a coating of oil (olive oil in this case) your chicken wouldn’t develop that beautiful, golden brown exterior. Butter also helps the chicken along when it comes to browning, and gives it a great deal of flavor.
Baking the chicken at 400° for 30-35 minutes is the perfect combination to create a crispy, baked leg quarter you just can’t help but sink your teeth into.
Everyone loves a good chicken leg quarter recipe, the sheer size of them alone is impressive. But, when you can make a crispy, baked chicken leg quarter this good, the flavor is what’s really impressive. Well, that and the fact that they’re perfectly crispy on the outside, yet succulent and juicy on the inside.
It’s a family dinner your crew will adore having added to the lineup, but also a very economical choice for a dinner party. They present beautifully and save you a pretty penny all at the same time.
So the next time you’re at the grocery store, meandering near the poultry section, listen closely. I think it’s pretty likely they’ll be calling your name too. Please, enjoy.
A baked chicken leg quarter recipe for perfectly cooked, flavorful leg quarters coated in butter and olive oil, and seasoned with fresh rosemary and lemon zest.
- 4 pounds bone-in, skin-on chicken leg quarters (4-6 leg quarters)
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons olive oil
- 2 1/2 teaspoons freshly minced rosemary
- 2 1/4 teaspoons Kosher salt, separated
- 1 1/4 teaspoon black pepper
- 1 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Zest of 1 lemon
Preheat the oven to 400°. Pat the leg quarters dry with a paper towel and transfer them to a rimmed baking sheet fitted with a rack on top (an oven-safe cooling rack works fine).
In a small mixing bowl, combine the butter, oil, 2 teaspoons Kosher salt, black pepper, garlic powder, onion powder and lemon zest. Whisk until well combined.
Spread the mixture generously all over the leg quarters, then sprinkle a 1/4 teaspoon Kosher salt evenly across the top of the leg quarters. Bake for 30-35 minutes, or until the internal temperature reaches 175°-180°.
Allow to rest 10 minutes, serve and enjoy.
MORE CHICKEN LEG QUARTER RECIPES TO CHOOSE FROM
Roasted Cast Iron Chicken from Dude That Cookz is looking about as crispy as they come. It features pan-seared and baked chicken leg quarters accompanied by a bed of wilted spinach and mushroom. A savory combo made in heaven.
I’m also obsessing a little bit over Beyond The Chicken Coop’s Beer Basted BBQ Chicken. It features chicken leg quarters basted butter, beer, rosemary (see? everyone loves rosemary and chicken), and garlic and grilled to perfection. A perfect leg quarter recipe for summertime eats!
Eat Little Bird’s take on leg quarters has a Thai spin with notes of lemongrass, coriander, ginger, and chilies. Yes, please.