There’s something so comforting about oven‑roasted chicken, what my mom would simply call “baked chicken.” From the moment it hits the oven, your kitchen fills with the irresistible aroma of herbs and sizzling skin. The crispy golden crust infused with garlic and dried herbs gives way to juicy, tender leg quarters that are pure comfort on a plate. Herb‑roasted chicken doesn’t need to be complicated and this recipe proves it.
These Weeknight Herb‑Crusted Chicken Leg Quarters are designed for busy evenings, using simple pantry spices and minimal prep for maximum flavor.
Ingredient Guide
- Chicken Legs (Leg Quarters: Drumstick + Thigh): Skin-on leg quarters are ideal for achieving a crispy exterior while keeping the meat moist and flavorful.
- Garlic: Infuses robust aroma and savory depth into the herb rub.
- Dried Thyme: Adds gentle herbal warmth and complexity.
- Dried Rosemary: Brings piney fragrance that enhances the crust.
- Dried Parsley: Offers subtle freshness and added color.
- Onion Powder: Adds mellow savory sweetness to the rub.
- Black Pepper: Enhances the overall seasoning with gentle heat.
- Coriander Seeds: Crushed to provide citrus-like brightness.
- Red Pepper Flakes: Optional for a mild kick of heat.
- Olive Oil: Helps ingredients adhere and promotes a crisp exterior.
- Salt: The foundation for flavorful and well-seasoned meat.
Shopping Made Easy
- Grab skin-on chicken legs; no trimming required for ease.
- Pantry staples like dried herbs, garlic, and spices are always on hand.
- Keep olive oil and salt stocked; they’re all you need for this simple dish.
Cooking Notes from the Kitchen
- Thoroughly massage the herb rub under and over the skin for full flavor coverage.
- Arrange on a lined baking tray spaced apart to allow air circulation and ensure crisp skin.
- Bake at 400 °F (200 °C) for about 1 hour and 10 minutes until fully cooked and golden.
- No need to flip. Chicken cooks evenly when the skin is exposed on all sides.
- Choose skin-on chicken leg quarters (both drumsticks and thighs) for the best results.
- Pantry staples, like dried herbs, garlic, spices, and olive oil simplify preparation.
- This recipe requires ingredients you likely already have, making it perfect for weeknight cooking.
Can I use bone-in chicken thighs instead?
Yes, bone-in thighs work well too; adjust the baking time to ensure meat is fully cooked (about 10–15 minutes longer).
Will this work with fresh herbs instead of dried?
Absolutely, double the amount of fresh herbs to maintain flavor intensity.
Can I make this gluten-free?
Yes, just omit red pepper flakes and check labels for gluten in any pre-mixed spice jars.
What can I serve with it on a busy weeknight?
Serve with steamed rice, a fresh salad, or roasted vegetables for a quick and balanced meal.
Weeknight Herb‑Crusted Chicken Leg-Quarters
Description
A flavorful weeknight dinner, an oven-baked chicken dish with crispy skin, seasoned with a fragrant herb and garlic crust.
Ingredients
Instructions
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Preheat oven to 400 °F (200 °C). Line a baking tray with parchment paper.
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In a bowl, combine garlic, herbs, spices, olive oil, and salt into a paste.
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Rub the mixture thoroughly under and over the skin of each leg quarter.
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Arrange leg quarters skin-up on the tray, leaving space between each piece.
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Bake for 1 hour 10 minutes, or until skin is crisp and internal temperature reaches 165 °F (74 °C).
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Let rest for 5 minutes before serving.
