Easy Baked Chicken Leg Quarters. Place the chicken leg quarters in the bottom of a rimmed baking sheet or a baking dish. Melt the butter and brush it over each chicken leg quarter. Sprinkle generously with seasoning of choice.
Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste). Place on middle rack in over and bake uncovered for an hour. Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) Genius Kitchen garlic powder, dill weed, seasoning salt, soy sauce, chicken leg quarters Roasted Fennel Chicken ReetaShields Rinse the chicken and place into a prepared baking dish Sprinkle the chicken with all of the seasonings using the Paprika last. You can have Easy Baked Chicken Leg Quarters using 2 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Easy Baked Chicken Leg Quarters
- It’s 3 of chicken leg quarters, cleaned.
- It’s of Salt, pepper, garlic, thyme, sage and parsley.
Cut the butter into small pats and dot the tops of the chicken with it. With my fingers, I go inside the skin to season the whole chicken leg quarter. Cut all the vegetables and place them in a baking pan. Pat dry the chicken leg quarters, if needed and desired remove attached back bone parts using sturdy kitchen scissors** Mix the olive oil and spices.
Easy Baked Chicken Leg Quarters step by step
- Preheat oven to 435f..
- Line a baking sheet with parchment paper and place chicken. Sprinkle with all spices according to your taste..
- Bake in the oven at 435f for one hour or until juices run clear. You may baste occasionally with the drippings..
- Serve hot and with you favourite side dishes. Easy and fast supper..
Brush a baking dish with olive oil. Place the quarters on a baking tray and rub them well on both sides with about ¾ of the spiced melted butter. Keep a small amount to brush them again during the roasting time. Pat the chicken quarters dry with a paper towel, drizzle with olive oil and sprinkle with seasoning. Remove the chicken from the oven and evenly distribute a generous amount of BBQ sauce over the top of each leg quarter using either a spoon or pastry brush.