Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is one that I adapted from Baked Chicken Thighs/Leg Quarters after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! Ingredients:
4 skin-on chicken leg quarters, with bone |
1/2 cup soy sauce, divided |
1 teaspoon garlic powder, divided |
1 teaspoon seasoning salt, divided |
1 teaspoon dill weed, divided |
Directions:
1. Preheat oven to 375.
2. Line a large glass baking dish with foil.
3. Remove excess fat from chicken quarters.
4. Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
5. Brush the chicken (under the skin) with soy sauce.
6. Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub inches.
7. Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
8. Brush both sides of the leg quarters with soy sauce.
9. Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
10. Place on middle rack in over and bake uncovered for an hour.
11. After an hour, increase oven temp to 400 and bake 15 minutes.
12. Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of breast, taking care not to touch the bone).
13. Let stand for 5 minutes before serving.
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