Community Pick
Crispy Baked Chicken Leg Quarters (Very Easy, One Dish)
"This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite)."
photo by Jonathan Melendez
- Ready In:
- 1hr 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 skin-on chicken leg quarters, with bone
- 1⁄2 cup soy sauce, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon seasoning salt, divided
- 1 teaspoon dill weed, divided
directions
- Preheat oven to 375.
- Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
- Remove excess fat from chicken quarters.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with soy sauce.
- Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with soy sauce.
- Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400 and bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
Questions & Replies
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Is there a reason for using a glass baking dish? I don't have one big enough.
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Does it have to be a “glass” dish? -
Could I use a different kind of sauce rather than soy to flavor the chicken with?
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can I print this reipie? -
can you start cooking when its frozen?
see 13 more questions
Reviews
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This really is an easy and flavorful chicken recipe. I used 4 big thighs and seasoned them on a dinner plate, using all of your suggested spices and low sodium soy sauce. Just as I was about to put them in the oven, we were invited out to dinner...so I covered them with plastic wrap and stuck them in the fridge. They marinaded all night and we had them for lunch today. OMG they were fabulous! I baked them on a rack on a foil lined cookie sheet at 375 for one hour. They came out so crispy, juicy and tender. This one goes into my regular rotation for sure. Thank you for posting PSU Lioness. -
Here's why I think this recipe is fantastic & worthy of 5 stars: the crispy skin! I have been learning a new dish almost everyday, & have tried a lot of chicken dishes. I have also tried the original recipe this was modified from, & thought that was tasty as well, but this dish blows that dish away, if I may be so bold. It smells delicious even before you put the dish in the oven, and the skin wasn't burnt, but crisped to perfection (some people, like my husband, get grossed out by the skin, but if you're with me you'll understand!). The meat was also falling off the bone & moist. My husband loved this recipe and gave an eager thumbs up when I asked if I should keep this recipe in our menu. Thank you PSU Lioness! -
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You will laugh, but this recipe is what saved my terrible senior year college diet and got me into cooking! I used to eat grilled peanut butter sandwiches and scrambled eggs for breakfast, lunch, and dinner. And that was on a good day. Otherwise it was pizza rolls, ramen, etc. I wanted to find something easy and delicious and was tired of eating what I playfully (sort of) refer to as "dog food". I bought some cheap chicken quarters, found this recipe online, and walllaaah. With a prep time of less than 5 minutes, I was eating "human food". Amazing. -
I am not a huge fan of dark chicken meat - but had leg quarters in a meat CSA- this was absolutely fabulous!!! I don't eat the skin either - but the meat was to die for - trying not to over eat - but this recipe makes it hard. I followed as directed. I thought it would be too salty - I am not a huge salt person, but it was perfect (I used low sodium soy sauce)>
see 130 more reviews
Tweaks
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The cooking time and temp is unnecessarily long/low. You can make tender, yet crispy chicken in 45 minutes easy. 1 hour, 15 min is just excessive. -
Did recipe exactly. Just broiled for 2 minutes at the end. Cccrrriiisspyyy! -
Instead of seasoned salt i use Meat church "Holy Gospel" rub and knocked it out of the park OMG !
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I used the soy sauce with Herbs de Provence...my new favorite herb mix. :)
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We use minced garlic, minced onion, and poultry seasoning under the skin with the soy sauce. Then topped with more soy sauce and fresh ground pink Himalayan salt on top.
see 9 more tweaks
RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
