crispy oven-baked chicken leg quarters, 

roast them at a high temperature (around 400°F to 425°F) for 40-50 minutes, or until the internal temperature reaches 165°F (74°C).

For the best results with dark meat, some chefs recommend cooking until the internal temperature is slightly higher, around 175°F–185°F, for a more tender texture. 

Ingredients

• 4 medium chicken leg quarters

• 2 Tbsp olive oil (or melted butter)

• 1 tsp paprika (smoked or regular)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 3/4 tsp sea salt (or to taste)

• 1/4 tsp black pepper (freshly ground) 

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top if you have one (this promotes airflow for crispier skin).

2. Prepare Chicken: Pat the chicken leg quarters thoroughly dry with paper towels to remove excess moisture. This is a crucial step for achieving crispy skin.

3. Season: In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Brush the chicken quarters with olive oil on both sides, then rub the spice mixture evenly over the entire surface.

4. Bake: Arrange the chicken quarters in a single layer on the prepared rack or baking sheet, skin-side up. Bake in the preheated oven for 40-45 minutes.

5. Check Doneness: The chicken is done when the juices run clear and an instant-read meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers at least 165°F (74°C). For more tender dark meat, aim for 175°F–185°F.

6. Rest: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist. 

Tips for Success

• Extra Crispy Skin: For even crispier results, you can place the chicken under the broiler for 2-3 minutes at the very end, but watch it closely to prevent burning.

• Add Vegetables: You can bake potatoes and carrots alongside the chicken. Place the vegetables in the pan first so they can cook in the flavorful drippings.

• Season under the skin: For an extra burst of flavor, gently loosen the skin with your fingers and rub some seasoning underneath before coating the outside. 

Nutritional values for oven-roasted chicken leg quarters vary based on the specific size of the cut and whether the skin is consumed. On average, a standard cooked serving (approx. 224g of meat and skin) provides the following for 2026:

Macronutrients (Per Serving)

• Calories: 375–412 kcal

• Protein: 39g–54g

• Total Fat: 20g–27gSaturated Fat: 6g–7g

• Carbohydrates: 0g–1g

• Cholesterol: 141mg–233mg 

Vitamins & Minerals

Chicken leg quarters are a nutrient-dense dark meat option, particularly rich in essential minerals:

• Selenium: Provides over 100% of the Daily Value (DV), supporting antioxidant function.

• B Vitamins: Excellent source of Niacin (up to 97% DV), Vitamin B6 (15% DV), and Vitamin B12 (27% DV).

• Zinc & Iron: Supports immune health and oxygen transport, providing roughly 11% DV for iron and significant zinc levels.

• Potassium: Contains approximately 341mg–358mg per serving. 

Health Considerations

• Sodium: Plain roasted chicken is naturally low in sodium (approx. 120mg), but typical recipes with salt can increase this to 400mg–900mg per serving.

• Skin vs. Skinless: Removing the skin significantly reduces total fat and calorie content. A skinless serving contains roughly 233–250 calories and 11g–15g of fat.