Set your oven to 400°F (200°C). This temperature ensures the skin crisps up while the inside stays juicy.
Pat the chicken leg quarters dry with paper towels. This is the secret to crispier skin! Place them on a cutting board or tray.
Rub the chicken with olive oil or melted butter, then sprinkle on your seasoning mix. Make sure to rub it in well, covering both the skin and underneath the skin.
Line a baking sheet with foil or parchment paper for easy cleanup. Place a wire rack on top if you have one—this helps air circulate and crisps the skin even more. Bake in the preheated oven for 40–50 minutes, or until the internal temperature reaches 175°F (80°C) when checked with a meat thermometer at the thickest part of the thigh. Check at 40 minutes, and add time from there.Pro tip: If the skin isn’t as crispy as you’d like, turn the oven to broil for the last 3 minutes, keeping a close eye so it doesn’t burn. Remove from the oven and let the chicken rest for about 5 minutes before serving. This keeps the juices locked in.
If your chicken leg quarters are particularly large, they may take closer to 55–60 minutes. Always rely on a thermometer rather than just the clock—it’s the best way to ensure perfectly cooked chicken.
