These baked chicken leg quarters are oven-roasted on top of sliced golden potatoes. A garlic and herb olive oil is rubbed all over the chicken thighs and drumsticks, infusing this chicken and potato dish with delicious flavors.
This chicken quarters recipe uses simple ingredients: chicken leg quarters, sliced potatoes, olive oil, crushed garlic, dried herbs, and salt. If you like chicken and potatoes, check out this recipe: slow-roasted crispy chicken thighs and potatoes.
What You'll Love
This is a simple and easy recipe to make. The crispy skin on this chicken leg quarters recipe is infused with garlic and herbs. The potatoes soak up the chicken juices on the bottom of the pan. This delicious chicken has so much flavor!
- Whole chicken legs: Use thigh-drumstick pieces with the skin-on and bone-in.
- Potatoes: I recommend Yukon gold or new potatoes because they are tender.
- Mashed garlic: Crushed or mashed garlic is different from minced garlic. The garlic is mashed or crushed into a paste.
See the recipe card at the bottom of the post for quantities.
How To Make Baked Chicken Leg Quarters
Heat the oven to 425 ℉ (220 ℃). Peel and slice the potatoes into ¼" thick circles. Bring a pot of water to a boil.
Drop the sliced potatoes in the water and cook for about 10 minutes. Drain the potatoes. Add the boiled sliced potatoes to a casserole dish. Sprinkle salt and black pepper on top.
Mash the garlic using a mortar and pestle. Alternatively, use a garlic press. Add the mashed garlic, olive oil, dried herbs, and salt to a bowl. Mix.
Drop the leg quarters in the marinade and rub it all over. Rub the marinade under the skin of the chicken.
Place the leg quarters in a single layer skin side up on top of the sliced potatoes.
Sprinkle salt and more dried herbs as desired. Roast chicken thighs in a 425 ℉ (220 ℃) oven for about 60 minutes to 75 minutes (ovens vary, and so does the size of your baking dish).
Use an instant-read thermometer to check the internal temperature of the chicken. For dark meat, the recommended temperature is 175℉ to 180℉ (white meat is recommended at 165 ℉).
- Use a big baking dish to space out the chicken pieces. This will result in the most crispy chicken thighs!
- Boil the potatoes before baking them. The potatoes take longer to cook in the oven than the chicken, so this is a must! If you don't boil the potatoes, they will not be cooked.
- Rub the marinade under the chicken skin.
- Check the temperature of the chicken thigh quarters using a meat thermometer in the thickest part of the meat.
Variations and Substitutions
- Use garlic powder or garlic granules instead of crushed garlic.
- Substitute fresh herbs for dried Italian seasoning.
- Use either white meat or dark meat but preferably with bone-in and skin-on. This includes chicken thighs, chicken breast, or a whole chicken cut into pieces.
- Substitute chicken without bones by reducing the cooking time by 15 minutes.
- Vary up the marinade by using a different spice mixture: onion powder, garlic powder, paprika, and cumin.
- Meat thermometer
- Large baking sheet pan or casserole dish
- Chef's knife and cutting board
- Potato peeler
- Stovetop pot
- Large bowl
Store the leftover chicken and potatoes in an airtight container in the fridge for 4 to 5 days.
The cut of meat that makes up the chicken leg quarter is the thigh and drumstick.
No, when baking these chicken quarters don't cover them with aluminum foil so the skin can get crispy.
Some recipes flip chicken legs halfway and some do not flip chicken legs. If flipping the chicken legs halfway, start with baking the skin side down. I prefer not to flip the legs so that the skin gets ultra crispy.
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Baked Chicken Leg Quarters
- 4 chicken leg quarters
- 5 medium Yukon gold potatoes
- 5 garlic cloves mashed or crushed
- 2 teaspoons dried Italian herbs
- 1 tablespoon olive oil
- ground black pepper
- salt to taste
- Heat the oven to 425 ℉ (220 ℃).
- Peel and slice the potatoes into ¼" thick circles. Bring a pot of water to a boil. Drop the sliced potatoes in the water and cook for about 10 minutes. Drain the potatoes.
- Mash the garlic using a mortar and pestle. Alternatively, use a garlic press. Add the mashed garlic, olive oil, dried herbs, and salt to a bowl. Mix.
- Drop the leg quarters in the marinade and rub it all over. Rub the marinade under the skin of the chicken.
- Add the boiled sliced potatoes to a casserole dish. Sprinkle salt and pepper on top.
- Place the leg quarters on top of the sliced potatoes. Sprinkle salt and more dried herbs as desired. Cook the chicken thighs in a 425 ℉ (220 ℃) oven for about an hour.
- Use any kind of chicken bone-in skin-on.
- Use a meat thermometer to check the internal temperature of the chicken. For chicken breasts, cook to 165 F, and for dark meat cook to 175F.