These delicious roasted chicken leg quarters are an effortless and budget-friendly dinner perfect for any night of the week.
This dish requires minimal prep time (10 minutes max) and is easily adaptable to use your favorite herbs and spices. Serve it with mashed potatoes and green beans for a satisfying dinner everyone will love!
What I love about this recipe is that it goes with just about any side dish and is so simple to prepare. The skin crisps up beautifully with tender, juicy meat on the inside.
Ingredients Notes
- Leg quarters – I used three (about ¾ pound each) in this recipe because that’s all I could fit into my baking dish. This recipe will work for four as well, you will just need to adjust your ingredients and monitor the temperature of your meat.
- Seasonings – Get creative and use your favorites! Ideas that come to mind are thyme, paprika, onion powder, basil and rosemary. I like to use Italian seasoning because it is a mixture of my favorites.
- Crushed red pepper – I don’t think the added heat from the red pepper is too overpowering, but black pepper can be substituted for less heat (if desired).
- Butter – Olive oil can be substituted for butter.
How to Make it
This is most definitely a no-fuss, simple main course.
- Brush chicken with melted butter.
- Drizzle with a little lemon juice.
- Sprinkle seasoning mixture on top.
- Bake for 45 to 50 minutes, or until meat is no longer pink and juices run clear (will depend upon size of leg quarters).
Helpful Tips
- Try to use the same size leg quarters for even cooking.
- Allow the chicken to sit for 15 to 20 minutes before baking, if possible. Placing ice cold meat in the oven can lead to uneven cooking.
- Allow to rest for 5 minutes before serving to give the juices a little time to redistribute.
- A helpful article is 9 Mistakes to Avoid when Cooking Chicken, According to Chefs by Food and Wine.
More Easy Chicken Dinner Ideas
Italian Roasted Chicken Leg Quarters
Ingredients
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper*
- 3 chicken leg quarters bone-in and skin-on, about ¾ pound each
- 3 tablespoons unsalted butter** melted
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley for garnish (optional)
- lemon wedges for garnish (optional)
Instructions
- Preheat your oven to 425 degrees F. Lightly oil a baking dish (or spray with cooking spray).
- Combine Italian seasoning, salt, garlic powder and red pepper in a small bowl. Set aside.
- Remove any excess skin from chicken using kitchen shears (or very carefully with a knife).
- Place leg quarters skin-side up in prepared baking dish. Brush evenly with melted butter, then drizzle with lemon juice.
- Sprinkle seasoning mixture evenly over chicken.
- Bake for 45 to 50 minutes (uncovered), or until chicken is no longer pink and juices run clear (will depend upon size of leg quarters).
- Allow chicken to rest for 5 minutes before serving.
- Sprinkle with parsley and garnish with lemon wedges before serving, if desired.
Notes
- Foodsafety.gov recommends a minimum internal temperature of 165 degrees F for poultry.
- *Black pepper can be substituted for crushed red pepper.
- **Olive oil can be substituted for butter.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published November 2016. Updated with new photographs, helpful tips, recipe slightly revised and republished September 2020.
Billy Garfield says
Great recipe. I tried the recipe this evening and got rave reviews from the family. Thanks!!
Cheryl says
Absolutely loved this recipe very tasty can’t wait to make again
Holly says
Very good! I am saving this recipe. I made it with the mashed potato recipe that was in the blog. My brother was overjoyed with those, he said “this is the perfect mashed potato texture. When I said I wanted mashed potatoes that have texture like Bob Evan’s, this is what I meant.” The chicken was also very good. I was worried about the red pepper flakes a bit, but I didn’t taste the spice at all. Saving both this recipe and the potato one
Amy says
Thank you, Holly – so happy you enjoyed both the chicken and the potatoes (and your brother, too!).
Corella says
Absolutely delicious! I’ve made this several times always a winner.
Lianna says
I served this dish tonight. My husband absolutely loved it! It is very easy to prepare as well.
Jeffrey Henderson says
All the accolades are well-deserved! Followed the directions exactly, except for four chicken leg quarters instead of two. Because we are at altitude, cooked them for a straight one hour, plus a few more minutes, and then rested in the oven with the door cracked open for another fifteen minutes, and we thoroughly cooked through and very moist! All four of my family members (including myself) raved about it, and along with wild rice pilaf and steamed broccoli, there were no leftovers, which is always a good feeling for the cook. Superb, and easy to boot, great job!
Ginna B says
EVERYONE, EVERY TIME I serve this, with no adjustments whatsoever, loves this ( do broil for two minutes, on occasion). We even have a special name for it, “Uncle Ed’s Chicken”, for the first and extremely enthusiastic response to it. It never fails, and is one of only three or four dishes I can make any time for any occasion knowing it’s a “never fail.” This is particularly complimentary as I cook well and often–all but once a month or so per year, and make everything, including condiments and bread, from scratch. One caveat: I tried this once without skin, and found it to be mediocre at best.
Thanks for a unanimous extended (count of 42) family favorite!
Amy says
Thanks so much, Ginna! So happy to hear everyone loves it… you made my day. Hope you and your family are doing well and staying safe during this time!
Beverly Harper says
I am back at your site again reading all your wonderful replies. I am So glad I found this recipe I had to tell you twice.
Jon M. says
Making this tonight. Not sure when to add the lemon slices as garnish but I think I’ll wait until the last 10 minutes of baking. Simple enough that even I can remember the recipe.
Gordon Wagner says
Delicious and so easy to prepare! Very good flavor. Tastes sophisticated and fancy!
Amy @ The Blond Cook says
Thanks so much, Gordon… glad you enjoyed it! 🙂
Nicole S. says
I am about to make it, I see no negative reviews!! I’m a little iffy about red pepper flakes because my daughter and I are not huge spice lovers but maybe a couple flakes?
Amy @ The Blond Cook says
Hi Nicole, I didn’t think it was overly spicy but understand everyone’s taste buds are different… I hope you and your daughter enjoyed it! 🙂
Beverly Harper says
Came out WONDERFUL will make over and over again. SO EASY!!
Amy @ The Blond Cook says
Thanks so much, Beverly! 🙂
Nikki says
Not finished cooking yet but smells delicious !!
Lavina Budd says
Excellent flavour combination – soooo delicious! The leftover sauce tastes great on rice too.
Thank you so much for sharing. 🙂
Brenda Marquardt says
Turned out great. Easy enough for my non-cooking husband to get started. I put them under the broiler for a few minutes to crisp up the skin. Served with mash potatoes and sautéed green beans. Thanks
Ashley DeMyers says
Came out great!!
Amy @ The Blond Cook says
Thanks so much, Ashley! 🙂