I’ve recently become obsessed with roasting chicken leg quarters to get that crispy, savory skin and juicy meat we all crave. You get all the best parts of a classic roasted chicken (dark meat + crackly skin), and it’s way easier to make.

Roasted chicken leg quarters might be the perfect protein when cooking for a large group. They’re easily accessible at any grocery store, although sourcing pasture-raised birds that have been air-chilled will be more flavorful, and it primarily involves inactive cooktime. In other words, you throw them in the oven for an hour, which gives you time to play host and cook side dishes stress-free.

I apply the same techniques for this recipe as I would for a whole roasted chicken. I always start by seasoning the meat with a salty rub consisting of a lot of garlic and then let it rest uncovered in the refrigerator for several hours to keep the meat juicy while drying out the skin. This is the secret to making it crispy. The rub that I use also includes a little sun-dried tomato powder. You might have to order it online since most grocery stores don’t carry it, but it’s definitely worth it. It puts the mmmm in umami!

You can serve roasted chicken quarters with practically any side dish and it will be delicious, but I think it’s particularly good with my Greek spinach and rice dish (spanakorizo). It’s got a lot of lemon juice and is topped with fresh dill and feta.

Garlicky Roast Chicken Leg Quarters

Recipe by Danielle Prewett

Serves

Ingredients

2 ½ teaspoons coarse sea salt
1 teaspoon cracked black pepper
2 garlic cloves, minced
Zest of 1 lemon
¾ teaspoon crushed dried oregano
2 teaspoons sun-dried tomato powder
4 chicken leg quarters (3 ½ – 4 pounds)
Avocado or grapeseed oil for cooking

Directions

Blend the salt, pepper, garlic, lemon, oregano, and sun-dried tomato together in a small bowl. Carefully separate the skin from the meat on the chicken thighs and rub the spice mixture under the skin and on top of the meat, being careful not to rip the skin. Rub the mixture on the tops and bottoms as well so that it’s fully covered.
Place the chicken legs on a sheet tray or plate and transfer to the refrigerator, uncovered, to let dry-brine the meat. For best results, do this for at least 4 hours and up to a day. Doing so will dry the skin so it can get crispy in the oven and keep the meat juicy. Of course, if you’re pressed for time, you can skip this step.
Remove the chicken from the refrigerator at least 30 minutes before cooking and preheat the oven to 450℉.
Place the chicken leg quarters on a sheet tray (if they aren’t on one already). Blot the skin dry with paper towels and drizzle with a little avocado oil, being sure to oil the bottom of the pan so nothing sticks.
Roast in the oven, skin side up, for 10 minutes, then reduce the temperature to 300℉ and cook for 45 minutes to 1 hour. The skin should be crispy and the meat tender and cooked all the way through. To serve, spoon the melted fat and juices from the pan on top of the chicken.