When you want an easy dinner that feels hearty, comforting, and full of flavor, these baked chicken leg quarters are exactly the kind of recipe to keep on repeat. The chicken turns out juicy and well seasoned, with golden, crispy skin that makes every bite satisfying. Underneath, the baby potatoes roast in the savory pan juices, becoming tender, flavorful, and lightly browned around the edges.
This one-pan baked chicken leg quarters recipe is simple enough for a weeknight but delicious enough to serve for a relaxed family dinner. It uses everyday pantry seasonings like paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes to create bold flavor without extra work. Fresh rosemary adds an earthy aroma that fills the kitchen while everything roasts together in the oven.
The best part is how low-maintenance this meal is. Once the chicken and potatoes are seasoned and arranged in the baking dish, the oven does most of the work. Covering the dish at the beginning helps the chicken start cooking evenly, while removing the foil later allows the skin to crisp beautifully. The result is a reliable baked chicken dinner with minimal prep, easy cleanup, and plenty of flavor.
Ingredients for Baked Chicken Leg Quarters
- Chicken Leg Quarters: The main ingredient, with juicy dark meat and skin that crisps well in the oven.
- Baby Potatoes: A simple side that roasts directly in the chicken drippings for extra flavor.
- Kosher Salt: Enhances the natural flavor of the chicken and potatoes.
- Red Pepper Flakes: Adds a gentle heat that balances the savory seasoning.
- Paprika: Gives the chicken color and a mild smoky flavor.
- Italian Seasoning: Adds a blend of herbs that works well with roasted chicken.
- Garlic Powder: Brings deep, savory flavor to the seasoning rub.
- Onion Powder: Complements the garlic and rounds out the spice blend.
- Olive Oil: Helps the seasonings coat the chicken and encourages crispy skin.
- Rosemary Sprigs: Infuse the chicken and potatoes with a fresh, earthy aroma.
The full written recipe with measurements is included in the recipe card below.
How to Cook Chicken Leg Quarters
Preheat the oven to 400°F. Rinse the chicken leg quarters, then pat them very dry with paper towels. Drying the chicken helps the seasoning stick and supports crispier skin as it bakes. Cut the baby potatoes in half and place them in a baking dish.
Arrange the chicken leg quarters on top of the potatoes. This setup allows the chicken juices to drip down while the potatoes roast, giving them more flavor. It also helps the chicken sit slightly above the bottom of the dish, which encourages more even cooking.
Rub the olive oil over the chicken and drizzle any remaining oil over the potatoes. In a small bowl, mix together the kosher salt, red pepper flakes, paprika, Italian seasoning, garlic powder, and onion powder. Sprinkle the seasoning mixture over the chicken and potatoes, making sure the chicken is evenly coated. Stir the potatoes lightly so they pick up some of the oil and seasoning.
Add a few rosemary sprigs to the baking dish. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and baste the chicken with the pan drippings. Return the dish to the oven uncovered and continue baking for another 40 minutes, or until the chicken is fully cooked and the skin is crisp.
The thickest part of the chicken should reach at least 165°F on a meat thermometer. Chicken leg quarters can also be cooked to 170°F and still remain tender and juicy. Let the chicken rest briefly after baking so the juices settle before serving.
Commonly Asked Questions
Yes. Bone-in chicken thighs can be used, but they are usually smaller than leg quarters, so the cooking time may be slightly shorter. Use a meat thermometer to check for doneness.
Pat the chicken dry before adding oil and seasoning, and avoid overcrowding the pan. Baking uncovered during the final part of the cooking time helps the skin become golden and crisp.
Yes. Carrots, Brussels sprouts, and green beans work well with baked chicken leg quarters. Choose vegetables that can handle roasting, and keep the pan from becoming too crowded.
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the chicken in the oven so the skin can crisp again.
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Baked Chicken Leg Quarters
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Ingredients
- 4 chicken leg quarters
- 2 cups baby potatoes, cut in half
- 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
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Preheat the oven to 400°F.
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Rinse the chicken and pat it dry. Place the halved baby potatoes in a baking dish, then arrange the chicken leg quarters on top so the juices drip over the potatoes as they roast.
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Rub the olive oil over the chicken and drizzle any remaining oil over the potatoes.
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In a small bowl, mix the kosher salt, red pepper flakes, paprika, Italian seasoning, garlic powder, and onion powder. Coat the chicken with the seasoning mixture and sprinkle some over the potatoes. Stir the potatoes lightly, then add the rosemary sprigs.
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Cover the baking dish with foil and bake for 20 minutes. Remove the foil, baste the chicken with the pan drippings, and return the dish to the oven uncovered for another 40 minutes.
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The chicken is done when the thickest part reaches at least 165°F on a meat thermometer. For tender, juicy leg quarters, you can cook them to 170°F.
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Remove from the oven, rest briefly, and serve warm with the roasted potatoes.
Nutrition
| Carbohydrates: 15g
| Protein: 25g
| Fat: 31g
| Sodium: 702mg
Nutrition information is automatically calculated and should be used as an approximation.