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.

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Top 7 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

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