Baked Garlic Chicken Leg Quarters

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/19/24
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings

Tender, juicy roasted chicken leg quarters are not only easy to prepare and delicious, but they're also easy on the budget. The leg quarter is made up of the thigh, drumstick, and part of the back of the chicken. It's named a quarter because it consists of about a quarter of the whole bird. The dark meat takes well to roasting and yields moist and flavorful chicken. This recipe could also be used with a quartered whole chicken, or use four split bone-in, skin-on chicken breasts.

Garlic roasted chicken legs in pan juices nestled in a rectangular baking dish

​The Spruce Eats / Ali Redmond

Serve this tasty chicken with mashed or roasted potatoes and your favorite vegetable dish or salad for a memorable family meal or Sunday dinner. The recipe is easily doubled for a large family or party—just use a pan large enough to hold the legs in a single layer.

Tip for Making Chicken Leg Recipe

To check for doneness, insert an instant-read food thermometer into the center thickest piece of chicken, not touching bone. According to government recommendations, dark meat poultry must be cooked to a minimum of 165 F for safe consumption.


Are Chicken Leg Quarters White or Dark Meat?

Chicken leg quarters consist of the drumstick, thigh, and a portion of the back, and are made up of dark meat.

Why Are Chicken Leg Quarters So Cheap?

The less butchering required, the cheaper the chicken—chicken leg quarters need minimal butchering and are dark meat, which is typically less expensive than white meat like chicken breasts. Buying whole or not fully cut-up chicken (especially dark meat) that is bone-in and skin-on tends to be the most cost-effective option since it requires the least processing.

What You'll Need to Make This Baked Chicken Leg Recipe
Garlic presses we recommend on a light brown background
A Great Garlic Press
mortar and pestle sets
A Handy Dandy Mortar and Pestle
Eight various types of meat thermometers on a wooden surface
An Accurate Meat Thermometer

"Juicy, flavorful, and simple, this chicken recipe is a great weeknight meal. Despite the inclusion of chili powder, it’s not spicy. Instead, the spices have a nice flavor balance that complements the garlic. Prep was simple, as was cleanup. It’s nice to have another recipe that you can pull together quickly for when you’re busy." —Colleen Graham

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Ingredients

  • 4 cloves garlic, finely minced

  • 1 teaspoon dried oregano

  • 1/2 teaspoon kosher salt

  • 1 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 4 chicken leg quarters

  • 1/2 cup chicken broth (or 1/4 cup chicken broth and 1/4 cup white wine)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for garlic roasted chicken leg quarters recipe gathered

    ​The Spruce Eats / Ali Redmond 

  2. Preheat the oven to 425 F. Lightly oil a 9 x 13 x 2-inch baking dish or line it with foil.

    Lightly oiled rectangular ceramic baking dish

    ​The Spruce Eats / Ali Redmond

  3. Combine 4 cloves garlic (finely minced), 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1 teaspoon chili powder, 1/4 teaspoon ground cumin, and 1/4 teaspoon freshly ground black pepper in a small bowl. Add 2 tablespoons extra-virgin olive oil and mix well. Use a mortar and pestle to form a paste or mash it with a fork.

    Garlic and spices combined in a mortar alongside olive oil in a small bowl

    ​The Spruce Eats / Ali Redmond

  4. Snip off any excess skin and fat deposits from 4 chicken leg quarters. Arrange the leg quarters in the prepared baking dish and rub the garlic-spice mixture over each piece. 

    Leg quarters arranged snugly in baking dish and rubbed with spice mixture

    ​The Spruce Eats / Ali Redmond

  5. Pour 1/2 cup of chicken broth (or 1/4 cup of chicken broth with 1/4 cup of dry white wine) into the bottom of the baking dish.

    Chicken broth poured over chicken legs in baking dish

    ​The Spruce Eats / Ali Redmond

  6. Bake the chicken, uncovered, in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a meat thermometer. Enjoy!

    Baked browned chicken legs with a thermometer inserted

    ​The Spruce Eats / Ali Redmond

Feeling Adventurous? Try This:

  • For Cajun-spiced chicken - Omit the chili powder and ground cumin. Decrease the salt to 1/4 teaspoon and add 1 1/2 teaspoons of Cajun or Creole seasoning to the oil and garlic mixture. 
  • Make it buttery - Substitute melted butter for the olive oil.
  • Add veggies - Cut up about 1 1/2 to 2 pounds of potatoes (or use whole small baby potatoes) and 2 to 3 carrots, toss with a few tablespoons of olive oil, and arrange the vegetables around the chicken pieces. Roast until the chicken is done and the potatoes are tender.
Nutrition Facts (per serving)
189 Calories
13g Fat
2g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 189
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 13%
Cholesterol 83mg 28%
Sodium 414mg 18%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 16g
Vitamin C 1mg 5%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 212mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)