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Try this easy recipe for baked chicken leg quarters. The chicken is seasoned with a homemade spice mixture and brushed with butter for extra flavor.
Make this easy recipe for baked chicken leg quarters in the oven for juicy, crispy chicken every time. You need just 5 simple ingredients!
Crispy-skinned, juicy and fall-off-the-bone tender oven roasted chicken leg quarters recipe. Very easy to make and perfect every time.
These are the best oven baked chicken leg quarters — tender, crispy, and juicy on the inside, you simply brush with butter and simple seasonings before cooking them in the oven at a low temperature for an hour, with a final spike in the temp to crisp the skin up real nice at the end.
These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.
Active Time: 15 mins. Total Time: 55 mins. Servings: 4. Jump to recipe. Baked chicken leg quarters boast robust flavor, crispy skin, and juicy meat. The savory-sweet spice mixture is warm and toasty, and it's versatile enough to be used on all sorts of chicken cuts.
Bake the chicken leg quarters or thigh-drumstick pieces uncovered for 35 to 40 minutes or until the internal temperature reaches 175°F on your meat thermometer. Alternatively, you can bake the chicken leg quarters or thigh-drumstick pieces in a 375°F oven.
Mouthwatering, juicy oven baked chicken quarters are made with a simple seasoning mix and oven roasted to perfection in about 45 minutes.
Bake the chicken leg quarters at 400°F for 40- 45 minutes (cooking time can vary), or until the internal temperature of the meat is 165°F. Use a meat thermometer (instant-read thermometer) to check the temp!
Preheat the oven to 400° and prepare a rimmed pan with rack. Combine butter, oil, fresh herbs (if using) and seasoning in a small bowl. Spread the mixture across chicken leg quarters, and sprinkle with additional seasoning. Bake 40-45 minutes, until chicken reaches 175°- 180°. Allow to rest 10 minutes and serve! WHY PAT CHICKEN DRY?