Main Dishes
Baked Chicken Quarters
Description
If you want maximum flavor with minimal effort, add these Baked Chicken Quarters to your dinner rotation! They’re tender and juicy every time, and my blend of seasonings makes this baked chicken recipe lick-your-fingers good.
Ingredients
- 4 chicken leg quarters thigh and drumstick still attached, about 3 1/2 pounds
- ¼ cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 2 teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- Bread optional for mopping up the pan juices
Directions
- Place a rack in the center of your oven and preheat to 325°F. Pat the chicken very dry and transfer to a rimmed baking sheet or roasting pan (make sure your pan is large enough to cook the pieces without them overlapping; a little touching at the sides is OK).
- In a bowl or liquid measuring cup with a spout, whisk together the oil, salt, paprika, smoked paprika, cumin, garlic powder, cayenne, and black pepper. Rub it all over the chicken, coating both sides. Arrange the chicken quarters skin-side up.
- Roast the chicken quarters until an internal read thermometer inserted at the thickest part registers 165°F, about 1 to 1 1/2 hours (don’t worry if you go over; dark meat is very forgiving and will still taste super tender; I’ve left this in until about 190°F with great results). Transfer to a carving board. Cover and let rest 10 minutes, then enjoy with the pan juices spooned over the top (or mop them up with bread, yum!).
