Need an easy, no fuss baked chicken recipe? These oven baked chicken quarters with potatoes is a simple dinner option that needs just 10 minutes of prep. Paired with baby potatoes and topped with a savory seasoning, these baked chicken leg quarters will quickly become your new favorite dinner idea!
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Are you tired of making the same things over an over for dinner? That is a common complaint from home cooks – we tend to cook the same recipes time and time again, mostly because we just don’t know what to do with the ingredients we have.
Chicken leg quarters are a great economical option when it comes to buying cuts of chicken. Less expensive than boneless, skinless breasts and thighs, chicken leg quarters are a great low-price cut of meat.
In this post I’ll show you how to prepare oven baked chicken quarters for roasting in the oven, how to season and what to serve them with. They are incredibly easy to prepare. This recipe may just become one of your new go-to chicken recipes!
What do I need to make baked chicken quarters?
- Bone-in chicken leg quarters. These cuts of meat are the thigh and leg portion of the chicken. They are usually sold with the skin on and bone-in. You’ll find these where the rest of the cuts of chicken are sold.
- Baby potatoes – feel free to buy baby red or multi-color potatoes. I grabbed a bag of multi-color potatoes for some variety in color. They take on a sweet flavor when roasted.
- Red onion – this is a great pairing with the potatoes and chicken. When roasted it becomes wonderfully sweet and caramelized.
- Olive oil – necessary for tossing the potatoes and onions. The olive oil will give the potatoes and onions a great golden color and outer crispness once roasted.
- Garlic Salt
- Onion Powder
- Fresh thyme – optional but adds some wonderful flavor and aroma when roasted with the chicken and potatoes.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I season bone-in chicken quarters for roasting?
To a small bowl, add a combination of onion powder, garlic salt, paprika, cumin and pepper. Stir together and sprinkle over the top of the chicken quarters. This can also be sprinkled on the potatoes and vegetables when roasted together in the same pan.
How do I make baked chicken quarters with potatoes?
First, mix the chicken seasoning in a small bowl, then set aside.
Next, rinse and quarter the baby potatoes. Slice the red onion into large 1″ pieces, and toss together with the potatoes. Coat the potatoes and onions with olive oil.
Pour out the potato mixture onto a sheet pan. Sprinkle with 1 teaspoon of the seasoning.
Prepare the chicken quarters by trimming off any excess fat or skin. Most of the skin can be left on the chicken when roasting. Pat the chicken dry with paper towels.
Place the chicken quarters onto the sheet pan with the potatoes and sprinkle each piece of chicken with the remaining seasoning.
Bake the chicken and potatoes until the internal temperature of the chicken reaches 170 degrees. For best results use an instant-read digital meat thermometer.
Ingredient Substitutions and Recommendations:
- Instead of quarters you can also substitute bone-in chicken drumsticks.
- Seasoning: feel free to substitute the spices listed for lemon-pepper seasoning or another spice mix. You’ll need approximate 2-3 teaspoons for both the chicken and potatoes.
- Red onion: Substitute the onion for large slices of fennel. Fennel will bring a very different flavor profile than the red onion. It has a mild licorice, anise flavor. When roasted it can be very flavorful and delicious.
FAQ’s about baking chicken leg quarters:
Yes, keeping the majority of the skin on the chicken quarter is good when oven roasting. The skin will keep the meat juicy and prevent it from drying out while cooking.
The internal temperature of bone-in chicken leg quarters should be 170 degrees.
Bake chicken leg quarters at 400 degrees for 45-50 minutes, or when the internal temperature of the chicken reaches 170 degrees.
Any bone-in cut of meat will naturally take longer to cook due to the density and temperature of the bones and cartilage. Also, quarters mostly consist of dark meat, which contains more fat. This requires longer cook times than white meat.
There are a few ways to keep chicken tender and juicy while cooking. First, keep the majority of the skin on when roasting. This will help protect the meat from drying out when oven roasting. Additionally, don’t overcook the chicken. Once the chicken reaches an internal temperature of 170 degrees, promptly remove from the oven. Let the chicken rest for 5-10 minutes before cutting to keep the juices in the meat.
What can I serve with oven baked chicken quarters?
Baked chicken is very versatile and can be served with numerous sides. Here are some of our favorite sides that would go well with this baked chicken recipe:
- Sauteed Broccoli with Garlic
- Roasted Rainbow Carrots
- Sauteed Carrots
- Parmesan Mashed Potatoes
- Roasted Carrot Salad with Apples and Pistachios
- Blueberry Spring Mix Salad
- Cauliflower Roasted with Parmesan at Savory Experiments
- 1 1/2 - 2 lbs. bone-in chicken leg quarters
- 1 (24 oz.) bag, baby potatoes, red or multi-color
- 1 cup red onion, cut into 1" pieces
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 4-6 sprigs fresh thyme, optional
- Preheat oven to 400 degrees. Spray a 17x 12" sheet pan with non-stick cooking spray. Set aside.
- To a small bowl, add the paprika, onion powder, garlic salt, cumin and pepper. Stir together with a spoon. Set aside.
- Rinse and quarter the potatoes. Add to a mixing bowl. Cut the onion and toss together with the potatoes. Pour the olive oil over the potatoes and onions. Toss together with a rubber scraper to coat well. Pour the potato mixture out on to the prepared sheet pan. Sprinkle the potato mixture with 1 teaspoon of the spice mixture, reserving the rest of the spices for the chicken.
- Prepare the chicken quarters by trimming off any excess skin and fat. (I recommend keeping on most of the skin to keep the chicken moist while cooking.) Pat the chicken pieces dry with paper towels, then place onto the sheet pan with the potatoes. Sprinkle the chicken pieces evenly with the remaining spice mixture.
- Roast the chicken and potatoes uncovered for 45-50 minutes at 400 degrees or until the chicken reaches an internal temperature of 170 degrees.
- Remove from oven and let cool 10 minutes before serving.
Store any leftovers in an airtight container. Chicken and potatoes will keep for up to 5 days refrigerated.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 521Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 332mgSodium: 335mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 43g