Baked Chicken Legs (Leg Quarters)
These Baked Chicken Legs are seasoned with flavourful spice rub with herbs then baked to crispy perfection.
Servings: 4
Equipment
- 1 Baking tray
Ingredients
- 4 pcs chicken legs and thighs bone-in, skin-on or chicken quarters
- 2 tbsp olive oil or cooking oil
Spice Rub
- 1½ tsp Kosher salt 3/4 tsp table salt or to taste
- 1½ tsp smoked paprika
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp black pepper ground
- ½ tsp chili powder or sub with cayenne pepper to taste
- 2 tsp fresh thyme finely chopped or 1 tsp dried thyme
- 1 tsp fresh rosemary finely chopped or 1/2 tsp dried rosemary
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
- Spray the chicken lightly with vinegar, then pat it dry with paper towels to remove as much moisture as possible.
- Prepare the spice rub. Mix until combined ( salt, paprika, garlic powder, onion powder, ground black pepper, chili powder, and herbs).
- Drizzle a little olive oil over the chicken legs (or leg quarters) and rub to coat them evenly. Carefully lift the skin and season underneath with the spice mixture, then rub it in well so the flavor gets right into the meat.
- Arrange the chicken on the baking sheet or wire rack (if using) in a single layer, skin‑side up, making sure each piece has about an inch of space so they crisp up evenly.
- Bake for 35–45 minutes. The cooking time will vary depending on the size of the chicken.
- Check for doneness using an instant-read meat thermometer inserted into the thickest part of the meat near the bone. Aim for an internal temperature of 175°F–185°F (79°C–85°C).
Video
Notes
If you want extra‑crispy chicken, place a wire rack on top and set the chicken legs on the rack so the heat can circulate all around.
Broil (Optional): For extra crispy skin, place the chicken under the broiler for 2–3 minutes at the very end, watching closely to prevent burning.
Rest: Let the chicken rest for 5 minutes before serving to lock in the juices.
