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Chicken Leg Quarters Recipe

Course Main Course
Cuisine American
Keyword chicken leg quarters, chicken quarters
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4 people
Calories 383kcal
Author Erin Dooner

Ingredients

  • 4 chicken leg quarters (mine were 3 1/4 lbs or 1.5 kilos total)
  • 1 1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil

Instructions

  • Preheat the oven to 400 °F (205 °C).
  • Place an oven-safe cooling rack on a baking tray big enough to fit all the chicken.
  • Stir together the spices in a little bowl.
  • Place the chicken on the cooling rack (in the pan) and drizzle the olive oil over the top.
  • Rub half the spice mix between the skin and the meat. Rub the other half on top and on the bottom of the chicken. On the bottom, there's just a little drumstick meat that you need to rub - no need to rub the bones.
  • Bake for 40-50 minutes or until the internal temperature is 185 °F (85 °C) and the skin is browned and crisp. Let sit for 5-10 minutes before serving.
  • If you have any leftovers, let them cool and refrigerate for up to 3 days.

Notes

For the paprika, you can use regular (sweet) paprika, smoked or hot.

Nutrition

Calories: 383kcal | Carbohydrates: 1g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 984mg | Potassium: 320mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 360IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg