How long do you roast chicken leg quarters at 400F?

Cook chicken legs at 400F for 40-45 minutes to ensure the skin gets crispy and the internal temperature reaches 185F to 195F.

Why is my chicken skin not crispy?

It's important to pat the skin dry with paper towels as moisture on the skin will make it tough to get crispy. If your skin is not crispy, consider broiling the legs briefly until the skin starts to sizzle, 1-2 minutes.

Can I make roasted chicken leg quarters ahead of time?

Yes, you can either marinade chicken legs for up to 1 day ahead of time, or roast them and store the cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375F oven, toaster oven or air fryer uncovered until the chicken is hot and the skin is crispy.

What's the difference between chicken legs and leg quarters?

Technically they are the same thing, but chicken legs may simply be thighs or drumsticks while. Chicken leg quarters always include both the thigh and drumstick attached.

Should I flip chicken leg quarters while roasting?

There is no need to flip chicken legs when roasting in the oven as the temperature is hot enough to crisp all sides of the skin.

Roasted Chicken Leg Quarters - The Real Recipes

Description

These Roasted Chicken Leg Quarters are juicy and tender with ultra-crispy skin, finished with a bright lemon-herb sauce. Ready in about 1 hour, this is a weeknight-friendly dinner that's affordable, forgiving, and impressive enough for guests.

Ingredients

Units Scale

1/4 cup chopped fresh parsley, plus more for garnish
2 tsp. finely chopped poultry herbs (such as thyme, rosemary, and sage)
1 medium lemon
1 1/2 tsp. Dijon mustard
3/4 tsp. Kosher salt, divided
1/2 tsp. black pepper, divided
5 Tbsp. olive oil, divided
1 tsp. honey or maple syrup
2 chicken leg quarters

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Instructions

Preheat oven to 400F and place oven rack in the center position. Line a large rimmed baking sheet with parchment or aluminum foil. Spray lightly with cooking spray or drizzle with a touch of oil.
Stir together in a large mixing bowl ¼ cup parsley, poultry herbs, zest from ½ lemon, Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper and 3 tablespoon oil until well blended. Transfer 1 tablespoon of the mixture to a small mixing bowl and add zest from remaining ½ lemon along with juice from ½ lemon (about 1 ½ tablespoons), honey, and remaining 2 tablespoons oil. Set the small bowl aside and reserve for sauce.
Pat chicken legs dry with paper towels and trim off any large sections of fat. Use your finger to carefully pull skin away from thigh and drumstick meat, being careful not to puncture skin. Add chicken legs to large mixing bowl and rub some of the herb mixture under the skin. Coat the chicken completely with herb mixture then transfer to prepared baking sheet. Sprinkle with remaining ¼ teaspoon each salt and pepper then roast in the oven until the chicken skin is golden brown and crispy and the interior reaches at least 185F and up to 195F, 40 to 45 minutes.
Remove from oven and rest at room temperature. Serve chicken legs with reserved sauce and garnish with more parsley leaves.

Notes

You can scale this recipe for 4-6 chicken legs by doubling the marinade and sauce.
Cooking chicken legs to a higher temperature like 185F to 195F ensures the skin is crispy and the connective tissue and fat melt into the meat.
You can add garlic, freshly grated or garlic powder, to the marinade, along with onion powder, if desired.
To make this recipe a bit spicy, add a pinch of crushed red pepper flakes, hot sauce, or Calabrian peppers to the marinade.
Store leftovers in an airtight container for up to 3-4 days. Reheat leftovers in a 375F oven, toaster oven or air fryer uncovered until the meat is hot and skin is crispy again.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting
Cuisine: American