|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tender, juicy roasted chicken leg quarters are not only easy to prepare and delicious, but they're also easy on the budget. The leg quarter is made up of the thigh, drumstick, and part of the back of the chicken. It's named a quarter because it consists of about a quarter of the whole bird. The dark meat takes well to roasting and yields moist and flavorful chicken. This recipe could also be used with a quartered whole chicken, or use four split bone-in, skin-on chicken breasts.
Serve this tasty chicken with mashed or roasted potatoes and your favorite vegetable dish or salad for a memorable family meal or Sunday dinner. The recipe is easily doubled for a large family or party—just use a pan large enough to hold the legs in a single layer.
Click Play to See This Easy Roasted Garlic Chicken Legs Recipe Come Together
4 cloves garlic, finely minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 chicken leg quarters
1/2 cup chicken broth (or 1/4 cup chicken broth and 1/4 cup white wine)
Gather the ingredients.
Preheat the oven to 425 F. Lightly oil a 9 x 13 x 2-inch baking dish or line it with foil.
Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add the olive oil and mix well. Use a mortar and pestle to form a paste or mash it with a fork.
Snip off any excess skin and fat deposits from the chicken. Arrange the leg quarters in the prepared baking pan and rub the garlic-spice mixture over each piece.
Pour 1/2 cup of chicken broth into the bottom of the baking dish. If desired, use 1/4 cup of chicken broth with 1/4 cup of dry white wine instead.
Bake the chicken, uncovered, in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a meat thermometer.
- To check for doneness, insert an instant-read food thermometer into the center thickest piece of chicken, not touching bone. According to government recommendations, dark meat poultry must be cooked to a minimum of 165 F for safe consumption.
- Use the recipe with drumsticks for a game-day gathering or tailgating. Roast the chicken and serve it warm from a slow cooker.
- For Cajun-spiced chicken, omit the chili powder and ground cumin. Decrease the salt to 1/4 teaspoon and add 1 1/2 teaspoons of Cajun or Creole seasoning to the oil and garlic mixture.
- Substitute melted butter for the olive oil.
- Cut up about 1 1/2 to 2 pounds of potatoes (or use whole small baby potatoes) and 2 to 3 carrots, toss with a few tablespoons of olive oil, and arrange the vegetables around the chicken pieces. Roast until the chicken is done and the potatoes are tender.
Are Chicken Leg Quarters White or Dark Meat?
Chicken leg quarters consist of the drumstick, thigh, and a portion of the back, and are made up of dark meat.
Why Are Chicken Leg Quarters So Cheap?
The less butchering required, the cheaper the chicken—chicken leg quarters need minimal butchering and are dark meat, which is typically less expensive than white meat like chicken breasts. Buying whole or not fully cut-up chicken (especially dark meat) that is bone-in and skin-on tends to be the most cost-effective option since it requires the least processing.