Baked Chicken Leg Quarters
This recipe makes crispy baked chicken leg quarters seasoned with a simple spice blend and olive oil. The chicken is dried, seasoned, baked on a rack until crispy, then rested before serving.
Equipment
- Oven
- Baking Sheet
Ingredients
- Chicken leg quarters thighs and drumsticks with a piece of back attached
- Olive oil
- Paprika
- Garlic powder
- Onion powder
- Sea salt
- Black pepper
- ¼ teaspoon Cayenne pepper optional
Instructions
- Prep and dry. Preheat the oven. Pat the chicken dry with a paper towel to remove excess moisture — this helps the skin get crispy.
- Season. Brush the chicken with olive oil, then season with paprika, garlic powder, onion powder, salt, and pepper on both sides.
- Bake. Arrange the chicken skin side down on an oven-safe rack set over a baking sheet. Bake, flipping halfway through, until crispy and cooked through.
- Rest. Let the chicken rest for 5 minutes before serving so the juices settle and the meat stays moist.
