Super tender and juicy, these oven roasted chicken leg quarters are mostly hands off. The secret is to roasting these low and slow before increasing the temperature to crisp them up. Garlic, paprika, salt and pepper make up the simple list of spices.
Mix those spices into some softened melted butter and you are ready to season the chicken.
Just use the back of the spoon to spread your paste over the chicken.
Cover tightly with foil and bake. Remove the foil, increase that oven temperature and cook until it has reached your desired level of crispy.
It is great served with roasted potatoes and lemon green beans (recipes coming soon). Or you could serve with mashed potatoes and use the pan juices to make an amazing gravy.
Oven Roasted Chicken Leg Quarters
- 3-5 Chicken leg quarters
- 3 tablespoons butter, softened use margarine if dairy free
- 4 cloves garlic
- t teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Preheat the oven to 300 °F.
- Place the chicken into a casserole dish greased with nonstick cooking spray.
- In a small bowl, mix the spices and the softened butter to make a paste. If the paste is too thick stick it in the microwave for 5-7 seconds. You don't want it fully melted and runny.
- Using the back of a spoon, rub the paste evenly over the pieces of chicken.
- Cover tightly with foil and bake for one hour.
- Increase the temperature to 425 °F, remove the foil and bake for an additional 20-30 minutes until the chicken reaches your desired level of brownness. It is a good idea to double-check that the chicken registers 165 °F on an instant-read thermometer.
- Let the chicken rest for 10 minutes before serving. You can use the juices that have collected in the bottom of the pan to make gravy or you can spoon some over the chicken for a delicious sauce for dipping.