chicken quarters

Make juicy roasted chicken leg quarters with crispy skin and potatoes for an easy weeknight dinner the whole family will love. Made in one pan with a delicious and easy all purpose marinade.

Baked Chicken Leg Quarters

chicken leg quarters

1.5 lbs new potatoes (halved)

carrots

olive oil

tsp salt

water (or no-salt chicken broth)

Dijon mustard

tbsp balsamic vinegar

maple syrup

garlic powder

thyme

Preheat oven to 450F.

In a 9x13 oven-safe casserole dish toss potatoes and carrots with 1 tbsp olive oil and 1/4 tsp salt. Place chicken quarters on top--it&#039;s ok if they are touching.

In a small bowl, whisk all ingredients together for the marinade. Pour overtop of chicken and vegetables.

Roast in the oven for 45-50 minutes, or until chicken reaches 165F when checked with an instant read thermometer. Check chicken after 30 minutes, if it is browning too much, cover with aluminum foil.

Slow and low heat is the key to tender and juicy oven roasted chicken legs. This simple recipe makes an easy main dish for any night of the week.

Oven Roasted Chicken Legs

bone-in, skin-on chicken legs (4.20)

Tbsp butter (room temperature) (0.11)

Tbsp lemon pepper seasoning* (0.15)

Preheat the oven to 300 degrees. Lightly coat the inside of a casserole dish with non-stick spray.

Pat the chicken dry with a paper towel, then smear butter over the surface of the skin. Sprinkle the lemon pepper seasoning liberally over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish.

Cover the dish with aluminum foil and bake for one hour at 300ºF. Baste the chicken once half way through. After one hour, remove the foil, baste again, and turn the heat up to 425ºF. Continue to bake the chicken at the higher temperature for 20-30 minutes, or until the skin has achieved the desired level of brownness. Serve with the juices spooned over top or with bread for dipping.

Crispy Oven Roasted Chicken Leg Quarters Recipe

tsp kosher salt ((or

tsp Black pepper ((or

tsp garlic garlic

granulated onion ((or onion powder))

Tbsp Ancho chile powder

TSP cayenne pepper

Tbsp vegetable oil ((for rubbing))

cooking oil ((for frying))

Preheat oven to 400F.

Dry the chicken quarters with paper towels and rub with oil. Evenly sprinkle the seasonings on both sides of each quarter and gently pat to make the seasonings stick.

Heat 1/2 cup of cooking oil in a large skillet over medium-high heat. In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is deep golden brown. The time will depend on how hot your skillet is. Tip: the hot oil will splatter so be careful not to get burned. Use a splatter guard if you have one.

Transfer the chicken onto the baking sheet, fitted with a cooling rack. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken quarter. Tip: line the baking sheet with aluminum foil for much easier cleaning after cooking. Tip: you must use a cooling rack, or else the bottom of the chicken will come out soggy and greasy.

Bake at 400F for about 35-45 minutes, or until the chicken skin is crispy and deep golden brown. Different ovens bake differently so the exact time may vary. In my oven, I need 45 minutes.Tip: chicken quarters will be fully cooked and reach 165F internal temperature at 400F in about 25 minutes, but you want to cook them longer for two reasons. One is that chicken legs and thighs just taste much better when cooked to about 185F - 190F. That&#39;s when they become super tender. The second reason is that the skin won&#39;t be as crispy after just 25 minutes.

Remove the chicken from the oven, let rest for 3 minutes and serve with your favorite side dish.

Chicken leg quarters are super easy to smoke. These smoked chicken quarters are covered in a flavorful sweet and spicy BBQ rub and then brushed with a thin layer of BBQ sauce. Juicy and delicious, you&#39;ve never tasted a chicken leg quarter recipe like this before!

Smoked Chicken Leg Quarters

Tablespoons kosher salt

Tablespoons oregano, (dried)

Tablespoon black pepper

coriander

Tablespoon smoked paprika

Tablespoon cumin

Preheat

Prepare the smoker and preheat it to 225°F

Baste

Baste ¼ cup of olive oil onto each quarter chicken. Ensure all crevices are covered in a thin layer of oil.

Mix together all the spice ingredients in a small bowl.

Apply

Next, spoon the dry rub onto each piece of chicken. Ensure you use a generous amount and then using your hands to spread the rub evenly until each piece is covered.

When the smoker has preheated to 225°F, put the chicken thighs directly onto the smoker rack. Insert a digital meat thermometer into the meat, close the lid, and let the chicken leg quarters smoke low and slow.

Smoke

Keep the digital meat thermometer inserted the entire smoke time so you can monitor the internal temperature of the meat. Once the internal meat thermometer reaches 165°F, the chicken is done.

Remove

Using tongs, remove the chicken leg quarters from the smoker and let them rest for 5 minutes before serving.

Created by Bob Baker, once a professor of food science at Cornell University who was an expert in chicken, his Cornell chicken recipe has become so popular it is served all across Western New York. Below is my slightly modernized version of Dr. Baker&#039;s Original Recipe.

Bob Baker's Crispy Grilled Cornell Chicken Recipe

vegetable oil

cider vinegar

Morton Coarse Kosher Salt

poultry seasoning

black pepper

chickens

Prep. In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, homogeneous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job of emulsifying (mixing together) two ingredients that don't want to mix, one oil based, the other water, but a fork will do in a pinch. Now whisk in the vinegar and salt. This makes it a brinerade, a combo brine and marinade.

Stab the chicken skin several times with a fork or knife so the fat can get out when cooking. This will help make the skin crispy. Marinate/brine the chicken for 3 to 24 hours in zipper bags in the fridge. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.

Fire up. Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F (107°C) range. If you&#39;re in a hurry, you can take it up to 325°F (163°C), but I prefer low and slow. Sprinkle the rub and black pepper on all sides of the meat.

Cook. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade in a dabbing motion rather than a painting motion, being careful to not wash off the rub, turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.

Cook the chicken for about 60 to 90 minutes until the internal temperature of each part is 150°F (65°C)and stop basting. The baste is contaminated and we want the final searing step to pasteurize the surface of the meat. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down, lift the lid, and crisp the skin without burning it for 10 to 15 minutes. Flip and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is pasteurized since raw egg can contain salmonella. When the skin is crisp and the temp is 165°F (75°C), take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F (75°C). You cannot judge a chicken&#39;s safety by the color of the juices! When cooking chicken you must use one of the fine new digital thermocouple thermometers available nowadays to make sure your poultry and other foods are cooked properly for taste and safety.

Serve. Serve the chicken immediately alongside your favorite side dishes.

A great recipe for barbecue chicken on the grill. Cornell Chicken is one hell of a recipe from Meathead and the pros at AmazingRibs.com.

A crispy skin BBQ chicken recipe from a Cornell University poultry scientist that everyone loves. Get the recipe: http://amazingribs.com/cornell

Check out Slow 'N Sear here http://amazingribs.com/sns

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Crispy Cornell Chicken Recipe On The Grill - BBQ Chicken At It's Best - Watch Now

Talk about flavor! This easy smoked chicken quarter recipe get a simple spice rub before being smoked and then finished with a quick sear for perfectly crispy skin and delicious bites.

Smoked Chicken Quarters

lbs Chicken leg quarters

tbsp oil

tbsp berbere

Garlic powder

tsp smoked paprika

Chili powder

Salt

tsp Girl Carnivore Chick Fest

Pat the chicken dry and trim as needed to remove excess skin or fat.

Rub the chicken with the oil.

Whisk the spices together in a bowl.

Liberally coat both sides of the chicken leg quarters with the spice blend.

Prep the Chicken

Temp your Traeger or pellet smoker for 250-275 F.

Arrange the chicken on the grill grates.

Grill chicken skin side up and the lid closed.

After 1 hour, check the chicken for a temp of 180 to 190 F.

Smoke the Chicken Quarters

Remove chicken from grill, set aside.

Increase heat for sear, around 400 to 450 degrees.

Sear chicken to crisp the skin 5 to 10 minutes, rotating as needed.

Sear the Chicken

Allow the smoked chicken quarters to rest before serving 5 minutes.

Serve hot

Rest And Serve

🍗🍊🥔A one-pan EASY baked orange chicken recipe complete with super JUICY chicken quarters AND tender potatoes for the protein + side dish win! It&#039;s hard to believe there&#039;s so much FLAVOR from just 5 main ingredients but this meal is a chicken dinner winner. Picky-eater approved and perfect for busy weeknights!

Baked Orange Chicken and Potatoes

orange juice

garlic garlic powder, or to taste))

salt

potatoes

Preheat oven to 400F and spray the baking dish with cooking spray, if desired; set aside.

To a medium bowl, add the OJ, oil, garlic, salt, pepper, and whisk to combine; set aside momentarily.

Scatter the potatoes over the baking dish. Tip - Make sure the potatoes are cut in 1/2-inch or bite-sized pieces. If they&#39;re too big, they won&#39;t cook through in the alloted baking time. Hard potatoes are the worst so avoid big potato pieces.

Add the chicken to the baking dish, nestling it down into the potatoes.

Evenly pour the OJ mixture over everything and bake for about 50-60 minutes, or as needed until it&#39;s done (watch your chicken, not what the clock says). Baking time will vary on the size of your chicken, potatoes, your oven and baking pan, climate, etc. If desired, you can flip and toss the potatoes around a bit midway through the cooking process to help ensure even cooking. Baking Tips - Chicken is technically done when it reaches 165F, but for dark meat I like cooking it to 170-175F to make it more tender with that falling off the bone mouthfeel. Use a digital thermometer! Do not guess! If for some reason the chicken is getting a bit too browned on the outside but the inside isn&#39;t quite done, drape a sheet of foil over the top of your baking dish in the final 10-15 minutes of baking. If the skin isn&#39;t as crispy as you&#39;d like, you can broil the chicken for a couple minutes, noting that the sugar in the OJ will be very prone to burning so you need to keep a very watchful eye on it if you decide to broil. I don&#39;t personally find it necessary, but am mentioning it.

Optionally garnish with fresh herbs if desired and serve immediately.

This uniquely delicious recipe for chicken leg-quarters are marinated with many flavors using the famous wet rub, which takes their taste to the next level. They have juicy and tender meat inside, covered with a crispy golden layer of skin, and are finger-licking good. It’s a budget-friendly and fantastic recipe that will surely impress your family.



Oven-Baked Chicken Leg Quarters



I mostly share patience and budget-friendly recipes simultaneously, and this mouthwatering oven-baked chicken leg quarters recipe is one of them.
These chicken leg quarters are quite simple and cheap, but when you season them with a wet rub loaded with multiple flavors and bake them in the oven, you will get an amazing dish, just like the fancy dishes you order in restaurants.
The oven’s heat must be turned up at the very end to make the skin golden and crisp. It’s an easy and simple recipe that can be prepared in no time. You can get the chicken ready in no more than 5 minutes. Once seasoned, you can put the chicken in the oven for almost one hour.



You can make side dishes for your meal plan during this one hour. Baking the chicken is no fuss at all unless you don’t know how to do it right. Here I’ve got you the simplest yet delicious recipe with clear instructions that even a newbie can follow; it is easier to bake the perfect Chicken leg quarters recipe.

Chicken Leg Quarters Recipe
Ingredients

4 Chicken Leg Quarters (Bone-in &amp; Skin-on)
1 teaspoon Italian Seasoning
1 tablespoon Olive Oil
½ teaspoons Black Pepper
½ teaspoon Red Chili Powder
1 teaspoon Salt (Preferably Kosher)
1 tablespoon Smoked Paprika Powder
8 Small Red Potatoes
1 teaspoon Garlic Powder
2 Large Carrots (Diced)

Instructions

For the rub, combine all the dry ingredients (spices) in a small bowl and add olive oil to it. Don’t forget to save some for the vegetables.
Pat dry the Chicken legs with a paper towel. Now, apply the wet rub evenly on the chicken. You can rub it easily with your hands, but you can also use gloves if you are not comfortable. Use your fingers to apply rub directly on the meat inside the skin.
After applying the rub evenly, place the chicken legs on the baking sheet and bake them for 40 – 60 minutes at 400°F.
Cut the vegetables into your desired shape and place them in the baking pan. Add the rub you saved earlier in the vegetables and place them in the baking oven after the chicken has been cooked for about 20 – 25 minutes, as vegetables don’t take long to be cooked. You can bake the vegetables and the chicken together if you want to. But it will make your vegetables a bit softer.

Craving more of those Chicken Leg Quarters? &#x1f357; Help others discover this delight by pinning the image below. Who knows, it might just become their next favorite dish on Pinterest.




Best Method to Bake the Chicken Legs



The best technique to make a tender and juicy chicken is to start at a low temperature and finish at a high temperature to get the crispier chicken skin. Baking it in the oven is a bit time-consuming taking but it takes only 5 minutes to do the preparations by hand.



The Juice in the Baking Pan



The juice that accumulates at the bottom of the baking pan is super delicious and can be used best if dripped on the vegetables you plan to serve with the chicken. Or you can use it as a gravy for your potatoes and serve them with the leg quarters.&nbsp; &nbsp;



Baking Time for Chicken Leg Quarters



You can try the same recipe for different meat cuts as well. Baking time varies with different meat cuts. You can ideally make your bone-in, skin-on cut with this recipe because it gives you a moist, flavorful chicken by following a few simple steps. You should check your chicken pieces with a thermometer if you use meat cuts other than the chicken leg quarters.



Should the chicken skin be removed?



No! Absolutely not. Chicken skin gives a unique and delicious taste, just like bones. Its golden brown color gives it a look of fancy restaurant foods. Chicken leg quarters are higher in calories, so you won’t cook every day. But it’s an excellent option to go for once in a while.



Are these Chicken Leg Quarters healthy?



Chicken, irrespective of the cut you choose, is always an excellent protein source. Chicken breast is the best part of the meat as it’s a low-fat and low-calorie source of protein, which is the best option for calorie-conscious people.



For how long can you store these Chicken Legs?



You can store these chicken leg quarters for 3 – 4 days in an airtight container or ziplock plastic bags. Whatever you choose, the container or the plastic bag, make sure to line it with a paper towel at the bottom to soak the excess liquid and prevent the chicken from getting soggy. It is recommended to reheat the chicken in the oven to make the skin crispier again. &nbsp;



Wet Rub for Chicken Legs



Here is how to make an amazing seasoning for your chicken legs. This amazing seasoning not only enhances the taste of the chicken but also gives it an unmatched aroma you will quickly become a fan of. The secret to making the leg quarters so amazingly delicious is this wet rub that you can easily prepare yourself.



To make the wet rub, mix some chili powder, smoked paprika, black pepper, garlic powder, Italian seasoning, salt, and olive oil. All these ingredients are full of superb flavors that give a mouthwatering taste to your chicken legs.



In the recipe section, I will give you measurements of its ingredients. The best thing about this rub is that you can adjust the number of its ingredients as per your taste. For example, If you like the smokey flavor of the paprika, you can add more than what is mentioned in the recipe section. You can also use this rub for your whole chicken, baking, and grilling or use it in your vegetable recipes.
To prepare the wet rub, just combine all the dry ingredients in the bowl and add some olive oil in it and mix well. Your wet rub is ready. You can save some for your vegetable dishes as well.
Share the image below to your Pinterest board if you like these Chicken Leg Quarters!








Some Important Tips:




One of the most essential steps to make the skin crispier is pat drying the chicken legs before applying the wet rub. Pat dry the chicken using a paper towel. The paper towel will absorb all the excess moisture from the chicken, and the wet rub will stick to the chicken better.
It is recommended to use the chicken at room temperature. Take the chicken out of the fridge a few minutes before seasoning it with dry rub. This will help you make an evenly cooked chicken.
During grilling, meats are seasoned with different rubs that tend to burn when sugar is used in its seasoning. But nothing to worry about here. This wet rub doesn’t contain any sugar.

Chicken Leg Quarters Video Recipe
https://www.youtube.com/watch?v=wVBMTCPuUB4





If you like these Chicken leg quarters recipes, please check out the recipes below:



Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)



KFC Chicken Littles Recipe (Copycat)



Homemade McDonald’s Chicken McGriddles (Copycat)



Popeyes Chicken Sandwich Recipe



How to Make Chick-Fil-A Chicken Minis

Chicken Leg Quarters Recipe Baked

Chicken Leg Quarters (Bone-in & Skin-on)

Italian Seasoning

Olive Oil

Black Pepper

Red Chili Powder

Salt (Preferably Kosher)

Smoked Paprika Powder

Red Potatoes

Garlic Powder

Large Carrots (Diced)

For wet rub, just combine all the dry ingredients (spices) in a small bowl and add olive oil in it. Don’t forget to save some for the vegetables. Pat dry the Chicken legs with the paper towel. Now apply the wet rub evenly on the chicken. You can rub it easily with your hands but you can also use gloves if you are not comfortable. Use your fingers to apply rub directly on the meat inside the skin. After applying the rub evenly, place the chicken legs in the baking sheet and bake them for 40 - 60 minutes at 400°F. Cut the vegetables in your desired shape and place them in the baking pan. Add the rub you saved earlier in the vegetables and place them in the baking oven after the chicken has been cooked for about 20 - 25 minutes as vegetables don’t take long to be cooked. You can bake the vegetables and the chicken together if you want to. But it will make your vegetables a bit softer.

https://www.youtube.com/watch?v=wVBMTCPuUB4

his uniquely delicious recipe for chicken leg-quarters are marinated with many flavors using the famous wet rub which takes their taste to the next level. They have juicy and tender meat inside covered with a crispy golden layer of the skin and are finger-licking good.

Top 8 chicken quarters recipes from across the web

The most viewed chicken quarters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Chicken Leg Quarters

Oven Roasted Chicken Legs

Crispy Oven Roasted Chicken Leg Qua...

Smoked Chicken Leg Quarters

Bob Baker's Crispy Grilled Cornell ...

Smoked Chicken Quarters

Baked Orange Chicken and Potatoes

Chicken Leg Quarters Recipe Baked

Top 8 chicken quarters recipes from across the web

The most viewed chicken quarters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Chicken Leg Quarters

Oven Roasted Chicken Legs

Crispy Oven Roasted Chicken Leg Qua...

Smoked Chicken Leg Quarters

Bob Baker's Crispy Grilled Cornell ...

Smoked Chicken Quarters

Baked Orange Chicken and Potatoes

Chicken Leg Quarters Recipe Baked

The most viewed chicken quarters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine