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    You are here: Home / Recipes / Main Dishes / Baked Chicken Quarters

    Baked Chicken Quarters

    Posted: Sep 3, 2020 Last Modified: Aug 22, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    Winner, winner, chicken dinner – this Oven Roasted Chicken Quarters is the perfect balance of sweet, savoury, and spicy. Make this baked chicken quarters for dinner tonight, or prep it as a freezer meal for later!

    plate with a oven roasted chicken quarter with mashed potatoes and peas.


     

    Oven Roasted Chicken Quarters

    Every time I manage to snag some chicken quarters on sale, I’m always super excited since it can cost me less than $4 for 4 servings of chicken. According to this article from The Kitchn, chicken leg quarters are the least expensive cut of chicken, making leg quarters the most budget-friendly chicken part!

    So what are chicken leg quarters? The leg quarters consist of both the thigh and drumstick, so you get a pretty substantial amount of meat. Here’s how to roast chicken leg quarters in the oven!

    Why You’ll Love This Baked Chicken Quarters Recipe

    • It’s hands off. Once you’ve marinaded the chicken and popped it off into the oven, the oven will do all the work for you!
    • This recipe yields you golden, crispy skin with moist, tender meat.
    • I love that it’s made with just a handful of pantry staple ingredients, so I can easily make it without having to run out to the store.

    Ingredients You’ll Need

    • rice vinegar — make sure you buy unseasoned rice vinegar and not seasoned rice vinegar.
    • olive oil — or another neutral oil of your choice.
    • sriracha — or a hot sauce of your choice.
    • soy sauce — I recommend using low sodium soy sauce so it’s less salty.
    • honey — for added sweetness.
    • seasoning — I use onion powder and garlic powder to season these baked chicken quarters.
    • chicken leg quarters — I would never suggest you remove the skin. It’s the best part ;) Keep the chicken leg quarters as is.
    • water or chicken stock — chicken stock adds more flavour than water.

    You’ll also need a large baking dish that will fit the chicken legs. Mine’s a 10″ x 14″ dish from Crate and Barrel’s Farmhouse line.

    How to Roast Chicken Leg Quarters in Oven

    freezer bag with marinating chicken legs
    • In a large bowl or ziploc bag, mix together the marinade and add the chicken quarters to it, making sure the legs are covered.
    • Let the chicken marinade for 30-40 minutes or overnight if time allows.
    • Heat oven to 400F.
    quartered chicken legs in a large white baking dish
    • Grease a large baking dish (or spray with PAM) and place the chicken legs inside. Add 1/2 cup of water or chicken stock to the pan.
    • Bake for 40 minutes. Half way through, I brushed some of the liquid inside the dish onto the chicken legs.
    • Lower the oven to 345F and finish baking for 5 more minute or until the internal temperature reaches 180 F/82 C on your thermometer.
    Overhead view of baked chicken quarters in a white baking pan.

    Tips and Notes for Making Baked Chicken Quarters

    • You can make some extra marinade to brush onto the chicken at the halfway point if desired.
    • I like to serve this roasted chicken leg with mashed potatoes and peas.
    • Adding the splash of liquid to the baking dish will help keep the chicken moist as it bakes.
    • Line the baking pan with aluminum foil for much easier cleaning after cooking.
    • Don’t toss the chicken drippings! I like to hold onto it and spoon it over my sides, such as mashed potatoes. It’s so flavourful! You can even turn the drippings into a gravy! Check out this slow cooker whole chicken recipe to see how to turn drippings into gravy.

    Make Ahead Tips

    • Meal prep: once cooled, store the baked chicken quarters in an airtight container for up to 4 days in the fridge.
    • Make ahead: place the marinade and chicken quarters in a large freezer friendly ziploc bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, thaw overnight in the fridge before baking.
    • Freezer: allow the roasted chicken quarters to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.
    My Recommendation
    This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!
    Get it Now!
    The Meat Thermometer I Use!
    How long to roast chicken leg quarters in the oven?

    I roast mine for 45 minutes but due to varying sizes, please keep in mind that larger legs or smaller legs may need +/- 5 minutes. Make sure that the internal temperature reaches 180 F/82 C on your thermometer.

    Can I do this on a sheet pan?

    I recommend using a sheet pan with high rims so the liquid doesn’t overflow.

    plate with a oven roasted chicken quarter with mashed potatoes and peas

    Baked Chicken Quarters

    Winner, winner, chicken dinner – this Oven Roasted Chicken Quarters is the perfect balance of sweet, savoury, and spicy. Make this chicken dinner tonight or prep it as a freezer meal for later!
    5 from 3 votes
    Print Recipe Rate this Recipe
    Prep Time: 30 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr 15 minutes mins
    Servings: 4 servings

    Ingredients

    Marinade

    • 1 tbsp rice vinegar
    • 5 tbsp olive oil
    • 2 tbsp sriracha, or a hot sauce of your choice
    • 3 tbsp soy sauce
    • 1 tbsp honey
    • 1 tsp onion powder
    • 1 tbsp garlic powder

    Everything else

    • 4 chicken leg quarters
    • 1/2 cup water or chicken stock

    Instructions

    • In a large bowl or ziploc bag, mix together the marinade and add the chicken quarters to it, making sure the legs are covered.
    • Let the chicken marinade for 30-40 minutes or overnight if time allows.
    • Heat oven to 400F.
    • Grease a large baking dish (or spray with PAM) and place the chicken legs inside. Add 1/2 cup of water or chicken stock to the pan.
    • Bake for 40 minutes. Half way through, I brushed some of the liquid inside the dish onto the chicken legs.
    • Lower the oven to 345F and finish baking for 5 more minute or until the internal temperature reaches 180 F/82 C on your thermometer.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
    Author: Carmy
    Course: Main Course
    Cuisine: Canadian
    Nutrition Disclaimer

    More Chicken Recipes to Try

    • Dutch Oven Chicken
    • Cast Iron Skillet Roasted Chicken
    • Firecracker Baked Chicken Thighs
    • Crispy Chicken Drumsticks
    • Korean Fried Chicken
    • Cast Iron Roast Chicken

    Other places to connect with me
    Instagram: @carmyshungry
    Facebook: https://www.facebook.com/carmyycom
    Email: [email protected]

    Comments

    1. Cathy says

      January 30, 2022 at 6:14 pm

      5 stars
      This has very good flavor! I marinated for about 4 hours. I don’t like spicy so I didn’t add the hot sauce. I baked on a cookie sheet and didn’t add the stock and the soy sauce I used was low sodium (trying to keep it a low sodium meal) . It cooked beautifully. My husband loved it said its the best chicken recipe so it’s going into my rotation. Thank you!!!

      Reply
    5 from 3 votes (2 ratings without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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