Garlic Roasted Chicken Leg Quarters

Garlic Roasted Chicken
The Spruce
Ratings (230)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 4 Servings

Tender, juicy roasted chicken leg quarters are not only easy to prepare and delicious, they're easy on the budget! This recipe could also be used with a quartered whole chicken, or use 4 split chicken breasts.

Serve this tasty chicken with mashed or roasted potatoes and your favorite side vegetable dishes or salads for a memorable family meal or Sunday dinner. The recipe is easily doubled for a large family or party.

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Ingredients

  • 4 cloves garlic (finely minced)
  • 1 teaspoon dried leaf 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 (part dry white wine, if desired)

Steps to Make It

  1. Gather the ingredients.

    Garlic Roasted Chicken Leg Quarters recipe
     The Spruce
  2. Preheat the oven to 425 F. 

  3. Lightly oil a 9-by-13-by-2-inch baking dish or line it with foil.

    Garlic Roasted Chicken Leg Quarters recipe
     The Spruce
  4. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash it with a fork.

    Garlic Roasted Chicken Leg Quarters recipe
     The Spruce
  5. Snip off any excess skin and fat deposits. Arrange the chicken pieces in the prepared baking pan and rub the garlic mixture over each piece. 

    Garlic Roasted Chicken Leg Quarters recipe
     The Spruce
  6. Pour 1/2 cup of chicken broth into the baking dish. If desired, use 1/4 cup of dry white wine with 1/4 cup of chicken broth.

  7. Bake the chicken in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a food thermometer.*

    Garlic Roasted Chicken Leg Quarters recipe
     The Spruce

    *To check for doneness, insert an instant-read food thermometer into the center thickest piece of chicken, not touching bone. According to foodsafety.gov, poultry must be cooked to a minimum of 165 F.

    Variations

  8. 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. 

  9. Substitute melted butter for the olive oil.

  10. Cut up about 1 1/2 to 2 pounds of potatoes (or very small or fingerling 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.

Kitchen Tips

  • Use the recipe with drumsticks for a Super Bowl gathering or tailgating. Roast the chicken and serve it warm from a slow cooker.