Chicken Quarters Recipes

SPICE ROASTED CHICKEN QUARTERS

Steps:

• Trim any overhanging skin from the chicken pieces. Whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. Rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour.
• Whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges.
• Roast in the preheated oven 15 minutes; baste chicken with maple glaze. Rotate pan; roast 15 minutes, and baste again with maple glaze. Continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

EVE'S CHICKEN QUARTERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
• Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
• Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

BAKED CHICKEN LEG QUARTERS

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a sheet pan with aluminum foil.
• Stir together smoked paprika, granulated garlic, onion powder, salt, and pepper in a small bowl.
• Pat chicken leg quarters dry with paper towels. Gently lift the skin and sprinkle in 1/4 to 1/2 teaspoon of the seasoning blend, using a fingertip to spread the seasoning around under the skin. Brush both sides of each leg quarter with melted butter.
• Evenly sprinkle remaining spice mixture on both sides of each quarter and set cut side up onto the prepared sheet pan.
• Bake in the center of the preheated oven for 20 minutes. Turn the quarters cut side down using tongs and continue baking until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 160 degrees F (71 degrees C).
• Turn on the broiler and broil each side of the chicken leg quarters until skin is nicely browned, 3 to 4 minutes per side. Test for a final internal temperature with an instant-read thermometer of 165 degrees F (74 degrees C).
• Transfer chicken leg quarters to a serving plate. Tent with foil and let rest for 5 minutes before serving.

OUR BEST CHICKEN LEG QUARTER RECIPE

Steps:

• Heat your oven to 400 degrees Fahrenheit.
• Dry the chicken leg quarter pieces thoroughly with paper towels after you rinse them under running water.
• Place the chicken leg quarters in a pan and rub them with olive oil.
• Mix together the seasoning mix in a medium bowl.
• Sprinkle the seasoning evenly on both of the chicken leg quarter sides. Pat gently to make sure the seasoning sticks well to the chicken leg quarters.
• Heat up 1/2 cup of vegetable oil in a large heavy skillet using medium-high heat.
• Cook the chicken leg quarters in two batches. First, sear the chicken leg quarters for two minutes on each side, just until the skin starts to turn a deep golden brown color.
• Line a baking pan with aluminum foil. This will make cleanup a lot easier.
• Place a cooling rack on top of the aluminum foil. Using a cooling rack will ensure that your chicken leg quarters don't sit in grease as they cook.
• After searing your chicken leg quarters, move the chicken quarters to the prepared baking pan.
• Pour the leftover cooking oil onto the chicken leg quarters.
• Bake for 45-50 minutes, just until the skin is golden brown in color and extra crispy. Remember that ovens bake differently, so be sure to know your oven well.
• Use a meat thermometer to ensure that your chicken leg quarters are fully cooked. The meat thermometer should read at least 165 degrees Fahrenheit (internal temperature). However, cooking chicken legs longer will result in a tastier chicken dinner. For this reason, keep cooking the chicken leg quarters until they reach an internal temperature of between 185 and 190 degrees Fahrenheit.
• Remove the chicken leg quarters from the oven. Serve after allowing the chicken leg quarters to rest for three minutes.

CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)

Steps:

• Preheat oven to 375.
• Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
• Remove excess fat from chicken quarters.
• Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
• Brush the chicken (under the skin) with soy sauce.
• Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
• Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
• Brush both sides of the leg quarters with soy sauce.
• Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
• Place on middle rack in over and bake uncovered for an hour.
• After an hour, increase oven temp to 400 and bake 15 minutes.
• Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
• Let stand for 5 minutes before serving.