Kitchen notes · a little help before you start
Baked Chicken Leg Quarters (Crispy & Juicy)
A browned chicken leg quarter makes a generous dinner portion with plenty to enjoy. The seasoning is familiar and savory, with crisp skin to look forward to at the first bite. Give the chicken its brief rest, then bring a warm piece to your plate.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Dry the skin before oiling
Pat the leg quarters well with paper towels before brushing with oil, helping the skin crisp in the oven.
2. Season both sides
Brush oil over each side of the quarters and distribute the paprika, garlic, onion, salt and pepper on both surfaces.
3. Turn after the first bake
Start the quarters skin side down on the rack, then flip for the remaining oven cook before any optional broil.
Get to know the ingredients
Whole leg quarters
Use medium quarters as listed, arranged on the oven-safe rack for the first bake and the later turn.
Olive oil coating
Brush the oil onto both sides of the dried chicken before adding the dry seasoning mixture.
Paprika with garlic and onion
These dry spices season both sides of the chicken, along with salt and pepper, before it goes onto the rack.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Baked Chicken Leg Quarters (Crispy & Juicy)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before bringing to the table
Let the cooked quarters rest for five minutes after baking and any optional skin-crisping broil, then serve warm.
A little more help as you go
Rack above the lined sheet
Place the oven-safe rack over the foil-lined baking sheet before arranging the quarters, keeping the prepared surface ready.
Broiling is optional
If you'd like crisper skin after baking, use the short broiler finish before resting the chicken.
A few questions you might have
Do I start skin side up?
Start skin side down on the rack, then turn after the first baking stage for the longer second stage.
Is a rack used for baking?
Yes. Set an oven-safe rack on the foil-lined sheet before adding the oiled and seasoned chicken quarters.
Can I skip the broiler?
Yes. The broiling step is optional, used only if you want crisper skin after the chicken's main bake.
Should I season before patting dry?
Pat dry first, then brush both sides with olive oil before applying the paprika and other dry seasonings.
Does the chicken rest on the plate before serving?
The recipe gives a five-minute rest after cooking before serving the leg quarters, including after any optional broiling.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.