Not only are chicken legs a more economical option than chicken breasts, but they are more flavorful because of the higher fat content. Also, they are almost impossible to mess up, unlike chicken breasts. The legs can stand up to long cooking times, making them juicier and more tender. For this particular recipe, look for chicken leg quarters on the bone and with the skin on for maximum flavor.
You can also choose to make this recipe in a slow cooker. Be sure to follow the instructions for your slow cooker for the appropriate cooking time. For sides, this recipe is wonderful with fresh cut fries, roasted veggies or Hasselback potatoes.
Preheat oven to 425 F.
Season chicken leg quarters with salt, pepper and garlic powder in an oven-safe dish with sides that are between 2 to 4 inches tall. Make sure your baking dish is big enough to contain all of the thighs with a little added room surrounding each piece. Place chicken legs skin side up and brush with olive oil.
Bake chicken legs 35 to 45 minutes, until the skin is browned and juices run clear when chicken is pierced with a fork.
Spoon pan juices over the chicken leg quarters and transfer to plates. Serve immediately.