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 teaspoon chili powder
- 1/2 teaspoon Kosher salt
- 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 (part dry white wine, if desired)
Gather the ingredients.
Preheat the oven to 425 F. Lightly oil a 9-by-13-by-2-inch baking dish or line it with foil.
Combine the garlic, oregano, chili powder, salt, 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 dry white wine with 1/4 cup of chicken broth instead.
Bake the chicken 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 Super Bowl gathering or tailgating. Roast the chicken and serve it warm from a slow cooker.
- 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 potatoes are tender.
- For a grilled version, try grilled chicken leg quarters.