Baked Chicken Leg Quarters
Baked chicken leg quarters with crispy skin and roasted potatoes are an easy, flavorful, one-pan dinner for any night of the week.
Servings: 4 servings
Ingredients
- 4 chicken leg quarters
- 2 cups baby potatoes cut into halves
- 1 tsp kosher Salt
- ½ tsp red pepper flakes
- 1 tsp Paprika
- 1 tsp Italian seasoning
- 1 tsp Garlic powder
- ½ tsp Onion Powder
- 2 tbsp Olive oil
- Sprigs of rosemary
Instructions
- Preheat the oven to 400 degrees.
- Rinse and pat dry the chicken. Place the chicken and potatoes into a baking dish. I like to place the chicken leg quarters on top of the potatoes so the juices will drip down onto them. This also will create airflow for the chicken to cook evenly.
- Brush or rub the olive oil all over the chicken and pour the remaining oil over the potatoes.
- Mix together all of the seasonings in a small bowl. Spread the rub all over the chicken and some seasoning onto the potatoes. Stir the potatoes a bit. Add a few springs of rosemary to the baking dish.
- Cover with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and baste the chicken with the drippings in the dish. Place back in the oven and finish cooking for another 40 minutes.
- When finished, the thickest part of the chicken should read 165 on a thermometer. However, I like to cook chicken quarters to 170 degrees as they can handle a higher cooking temperature. They will still be tender and juicy.
- Remove from the oven and enjoy!
Video
Nutrition
Calories: 443kcal | Carbohydrates: 15g | Protein: 25g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 702mg | Potassium: 646mg | Fiber: 2g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 2mg