Baked Chicken Quarters
Juicy, well-seasoned baked chicken quarters with a simple spice rub and pan juices.
Servings: 4 servings
Ingredients
- 4 chicken leg quarters (thigh and drumstick attached) about 3½ pounds total
- 1/4 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- bread optional, for mopping up pan juices
Instructions
- Place a rack in the center of the oven and preheat to 325°F (163°C).
- Pat the chicken quarters very dry with paper towels and arrange them on a rimmed baking sheet or roasting pan with space so pieces do not overlap (some touching at the edges is fine).
- In a bowl or liquid measuring cup, whisk together the olive oil, kosher salt, paprika, smoked paprika, ground cumin, garlic powder, cayenne, and black pepper until combined.
- Rub the spice mixture all over each chicken quarter, coating both the skin and underside. Arrange the pieces skin-side up on the pan.
- Roast in the preheated oven until a kitchen thermometer inserted into the thickest part of the thigh (avoiding bone) reads at least 165°F (74°C), about 1 to 1½ hours; dark meat can be cooked longer if desired.
- Transfer the chicken to a carving board, tent loosely with foil, and let rest for 10 minutes.
- Serve the chicken with pan juices spooned over the top or use bread to mop up the juices, if desired.
Equipment
- rimmed baking sheet or roasting pan
- mixing bowl or liquid measuring cup
- Measuring Spoons
- Kitchen thermometer
- Tongs or spatula
- Cutting Board
Notes
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- Rewarm the chicken in a 350°F oven until heated through.
- Freeze cooked leftovers in an airtight container for up to 3 months.
- Thaw frozen chicken in the refrigerator before reheating.