Baked Chicken Leg Quarters

5 from 1 vote

Baked Chicken Leg Quarters – beautifully juicy with golden, crispy skin thanks to a killer marinade made with butter, shallots, garlic and seasonings. This budget-friendly family meal is as delicious as it is easy!

Prep Time20

Cook Time1

Marinating30

Total Time1 50

Course: Main

Keyword: Baked Chicken Leg Quarters

Servings:

Calories: 473kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the marinade

Scant ½ cup (100g) unsalted butter
6 large shallots ( or 1 large onion) sliced thinly
6 cloves garlic peeled
2 tbsp maple syrup or honey / brown sugar
2 tbsp lemon juice
2 tsp Italian seasoning
2 tsp mustard powder or 1 tsp Dijon mustard
2 tsp garlic powder
2 tsp sweet smoked paprika
1 ½ tsp salt
pinch red pepper flakes or cayenne (optional)
½ cup (125ml) chicken stock or broth

For the chicken

6 medium chicken leg quarters (chicken Marylands)
salt and black pepper
⅓ cup (80ml) white wine or Marsala / chicken stock
2 tsp cornstarch (cornflour) diluted in 1-2 tbsp cold water
fresh thyme to garnish

For the vegetables (optional)

6 medium potatoes cut into wedges
6 medium carrots peeled, cut into quarters
2 cups (500ml) boiling water or as needed

Instructions

Prepare the marinade

Add butter to a saucepan and melt over low heat. Add the shallots and garlic cloves and stir to coat in the butter.
Scant ½ cup (100g) unsalted butter, 6 large shallots, 6 cloves garlic
Sweat over low heat for 15 minutes, covering with a tight lid or piece of parchment paper and stirring once or twice.
Stir in the seasonings, herbs, maple syrup, lemon juice and chicken stock once the shallots are soft and translucent. Blend to a paste using an immersion blender or food processor and transfer to a bowl. Chill in the fridge (or freezer if you are in a hurry) before using.
2 tbsp maple syrup, 2 tbsp lemon juice, 2 tsp Italian seasoning, 2 tsp mustard powder, 2 tsp garlic powder, 2 tsp sweet smoked paprika, 1 ½ tsp salt, pinch red pepper flakes, ½ cup (125ml) chicken stock

Marinate the chicken

Trim the chicken of excess skin and fatty bits and pat dry using paper towels. Use a spoon to loosen the skin over the leg and thigh. Push a generous amount of the marinade under the skin of the chicken and brush some over the top as well. Marinate for at least 30 minutes or even overnight in the fridge. Keep any leftover marinade for basting.
6 medium chicken leg quarters

Bake in the oven (with veggies)

Preheat the oven to 400°F (200°C) or 350°F (180°C) if using fan-forced / convection oven. Spread tje potato wedges and carrots over the bottom of a roasting pan. Place a rack over the top and add enough hot water to just cover the vegetables.
6 medium potatoes, 6 medium carrots, 2 cups (500ml) boiling water
Position the chicken legs on a rack above the vegetables in a single layer and season with salt and freshly cracked black pepper. Cover tightly with foil (you are covering just the chicken, not the entire pan). Bake for 40 minutes, take the foil off and baste generously with the marinade.
salt and black pepper
Turn the heat up to 425°F (220°C) / 400°F (200°C) fan oven. Return chicken to the oven for 15-20 minutes or until the internal temp in the thickest part of the thigh registers 180–185°F (82–85°C) on a meat thermometer. Transfer the chicken to a plate and rest for 15 minutes, loosely covered with foil.
Drain the cooking juices from the pan and reserve. Toss the vegetables with some of the marinade and roast for a 15 minutes while the chicken rests so they get a little caramelization.
Add cornstarch slurry to the pan juices and simmer until thickened. Pour over the chicken and vegetables when serving.
2 tsp cornstarch (cornflour)

Oven-baked chicken leg quarters (without vegetables)

Add the marinated chicken to a rimmed baking sheet and pour the wine or chicken stock. Cover the pan tightly with foil and roast for 40 minutes.
⅓ cup (80ml) white wine
Uncover, baste with marinade and turn up the heat to crisp up the skin – another 10-15 minutes for golden perfection! Spoon the pan juices over the chicken, garnish with thyme and enjoy.
fresh thyme

Video

Notes

While the safe recommended internal temperature for chicken is 165°F (75°C), dark meat can be cooked up to 180–185°F (82–85°C) to give it a fall-off-the-bone, succulent texture. A meat thermometer is highly recommended for best results, but not essential – it's hard to mess up chicken leg quarters by overcooking them!
Storage and leftovers: Store cooled leftovers in an airtight container in the fridge for up to 4 days or freeze the cooked chicken legs for up to three months. To reheat, place in a 350°F (175°C) oven or air fryer until hot. The air fryer gives the best results for crispy chicken skin!
To cook in an air fryer: Preheat to 380°F (190°C) for 5 minutes. Add the seasoned leg quarters in a single layer in the air fryer basket (do not crowd them!) and cook for 25-30 minutes, flipping and basting with the marinade halfway, until crispy and fully cooked.

Recipe Variations

Simple compound butter: If you are short on time you can still make this recipe without the shallot marinade. Simply combine softened unsalted butter, brown sugar, minced garlic, lemon juice and all the other spices, herbs and seasoning. Push spoonfuls of the flavored butter under the skin and over the top and cook as instructed in the recipe method.
For a spicier version: Add 1/4 tsp of cayenne pepper or chili flakes to the marinade, or mix in a small amount of Sriracha.

Nutrition