Oven Baked Leg Quarters (+Grill)

chicken on plate with potatoes and mixed vegetables

Oven Baked Leg Quarters (+Grill)

Easy, tender, and crispy chicken leg quarters baked in the oven or grilled. This tasty recipe is a perfect way to cook chicken, and the dish is budget friendly too!

Course Main Course

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Low Lactose

Prep Time 5

Cook Time 1 30

Resting Time 6

Servings pieces

Calories 254kcal

Author Tina

Equipment

Ingredients

4 chicken leq quarters whole, may substitute other chicken parts
2 teaspoon seasoning poultry seasoning or favorite rub, adjust to taste

US Customary - Metric

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Instructions

Oven Instructions

Trim the excess skin from the chicken.
Season chicken on both sides, and place in baking pan with rack. A rack is not necessary if you do not have one. Line the baking sheet with aluminum foil to reduce clean-up.
Preheat the oven to 450 degrees. Place the chicken on center rack in oven. Cook at this temperature for 10 minutes.
Reduce heat to 375 degrees and cook for an hour or hour and 15 minutes or until the chicken reaches an internal temperature of 165 degrees. For extra tender chicken, cook until the internal temperature reaches 175 degrees.
Once the chicken is done remove from the oven, and cover with foil to rest for 5-10 minutes prior to serving.

Grilling Instructions

Trim excess skin from chicken. Season with poultry seasoning, and set aside on a plate or tray.
Preheat grill with all burners on high.
Once the grill reaches an ambient temperature of 400 to 450 degrees, place the chicken on one side of the grill. Turn off the burners directly under the chicken.
Cook the chicken on indirect heat. This means the burner furthest away will be on high, and the next burner will be on at half heat.
Cook until the chicken reaches an internal temperature of at least 165 degrees. Turn the chicken and rotate between the top and bottom grates every 30 minutes. For extra tender chicken, cook until the internal temperature reaches 175 degrees.
Once cooked let the meat rest covered with foil for 5 to 10 minutes.
Serve immediately, or store in an airtight container for up to one week. This can be made ahead and reheated for a weeknight dinner. The meat can also be used in other dishes to make this go farther.

Notes

If you would like to make a pan gravy add ½ cup of chicken broth to the bottom of the pan with some sliced onion, carrot, and celery. After words strain the broth and drippings. Make a pan gravy by melting two tablespoons of butter in a medium saucepan on medium heat then adding two tablespoons of flour to make a roux. Cook two minutes then add the drippings with additional broth to make two cups of liquid. Cook until thickened into a gravy.

No thermometer, no problem. Simply cook until the juices run clear and are not tinged with pink or red. When done, the skin should pull away slightly from the end of the bones as well.

Nutrition