baked chicken quarter recipe
Golden baked chicken leg quarter covered in glossy red sauce, served with roasted vegetables like potatoes, carrots, and mushrooms on a wooden platter
Ingredients
For the Chicken
- 4 chicken leg quarters
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or oregano
Optional Vegetables
- 2 potatoes cubed
- 2 carrots chopped
- 1 red bell pepper diced
- 1 small onion quartered
- 1 tablespoon olive oil
- Pinch of salt & pepper
Instructions
Prep the Chicken
- Pat the chicken quarters dry, then rub with olive oil, salt, pepper, paprika, garlic powder, onion powder, and herbs.
Prepare the Vegetables (Optional)
- Toss the potatoes, carrots, peppers, and onion with olive oil, salt, and pepper. Spread them on the bottom of a baking dish or sheet pan.
Arrange and Bake
- Place the chicken quarters on top of the vegetables (skin side up).
- Bake at 400°F (200°C) for 45–55 minutes, or until the skin is crispy and internal temperature reaches 175°F (80°C).
Rest and Serve
- Allow the chicken to rest for 5 minutes before serving so the juices redistribute.
Notes
- For crispier skin, broil the chicken for the last 2–3 minutes.
- If vegetables start browning too fast, cover loosely with foil.
- You can substitute olive oil with melted butter for richer flavor.
- Use a meat thermometer for best results.