Crispy-Skinned Chicken Leg Quarters

If there’s one dish that never fails to make my kitchen smell amazing, it’s a tray of chicken leg quarters roasting away in the oven. The skin turns beautifully golden and crisp, the meat stays juicy and tender, and the whole process is so low-effort that I can get other things done while dinner takes care of itself.

Growing up, Sundays often meant chicken roasting in the oven while the rest of the house bustled with chores and chatter. This recipe reminds me of those days — simple, satisfying, and always a crowd-pleaser.

What You’ll Need

You don’t need anything fancy here — just a few pantry staples and fresh chicken.

• Olive oil – I prefer a light spray or drizzle so the skin crisps up without feeling greasy.
• Chicken leg quarters – Both thigh and drumstick attached, bone-in, skin-on. This is where the flavor lives.
• Seasoning mix – Kosher salt, black pepper, garlic powder, paprika, and thyme. I often toss in a pinch of onion powder for extra depth.
• Optional – If you want a richer flavor, swap the olive oil for melted butter or ghee.

How I Make Them

I like to keep things straightforward so the chicken shines.

1. Prep your pan – I use a rimmed baking sheet lined with parchment for easy cleanup, but a lightly greased baking dish works too.
2. Season generously – Pat the chicken dry, give it a good coat of oil, and rub the spice blend all over — get under the skin if you can.
3. Roast at high heat – Into a 425°F oven they go. This hotter temperature is what gives you that shatteringly crisp skin.
4. Keep an eye on the color – Around the 30-minute mark, check in. If they’re browning faster than they’re cooking inside, tent loosely with foil and continue baking another 10–15 minutes.

By the time they’re done, the skin is perfectly crisp, and the meat is so juicy it practically falls off the bone.

Kitchen Tip from Experience

I never trim the extra skin. In fact, if there’s a flap of skin hanging off, I spread it flat on the pan. Those little “skin chips” crisp up into something that tastes better than any snack from a bag.

If I’m roasting veggies alongside the chicken, I place them on a separate tray. That way, the chicken’s juices don’t make the veggies soggy.

Can You Use Other Fats Instead of Olive Oil?

Definitely. Melted butter gives a richer, almost nutty flavor. The only thing to watch out for is that cold chicken can cause butter to firm up before it hits the oven. If that happens, just massage it in a bit with your hands before seasoning.

Storing and Enjoying Leftovers

These chicken leg quarters keep well for 3–4 days in an airtight container in the fridge. I actually love eating them cold — slice the meat, add some pickles, fresh veggies, and a dollop of ranch or blue cheese dressing, and you’ve got a no-cook lunch ready in minutes.

If you prefer to reheat, either:

• Warm in the microwave at half power so the meat doesn’t dry out.
• Pop in a 350°F oven uncovered for about 10 minutes to crisp the skin again.

A Few Common Questions

Are chicken leg quarters the same as drumsticks?
No — a quarter includes both the drumstick and the thigh attached. It’s the best of both worlds: the juiciness of thigh meat and the satisfying bite of a drumstick.

Can I make these ahead of time?
Yes. Season the chicken earlier in the day and refrigerate it uncovered for a few hours. This helps dry the skin a bit, which makes it crispier when baked.

What sides go best with this?
Mashed potatoes, roasted carrots, or even a simple green salad work beautifully. On busier nights, I’ll just serve it with crusty bread to soak up the pan juices.

Also try these Chicken Thigh recipes:-

• Garlic Butter Chicken Thighs
• Baked Boneless Chicken Thighs
• Boiled Chicken Thighs