Baked Chicken Quarters

Name: Baked Chicken Quarters
Total time: 100 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 chicken leg quarters (thigh and drumstick still attached, about 3 1/2 pounds); ¼ cup extra-virgin olive oil; 1 tablespoon kosher salt; 1 tablespoon paprika; 2 teaspoons smoked paprika; 1 ½ teaspoons ground cumin; 1 ½ teaspoons garlic powder; ¼ teaspoon cayenne pepper; ¼ teaspoon ground black pepper; Bread (optional for mopping up the pan juices)

With 10 minutes of prep time, these baked chicken quarters are easy as can be! Juicy, tender and flavorful, perfectly roasted in the oven.

⏱️ 100 min 🔪 Prep: 10 min 🔥 Cook: 90 min 📊 Hard 👁️ 17 views

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Foto: Well Plated

Ingredients

4 servings

4 chicken leg quarters (thigh and drumstick still attached, about 3 1/2 pounds)
¼ cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons smoked paprika
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
Bread (optional for mopping up the pan juices)

Steps

Place a rack in the center of your oven and preheat to 325°F. Pat the chicken very dry and transfer to a rimmed baking sheet or roasting pan (make sure your pan is large enough to cook the pieces without them overlapping; a little touching at the sides is OK).
In a bowl or liquid measuring cup with a spout, whisk together the oil, salt, paprika, smoked paprika, cumin, garlic powder, cayenne, and black pepper. Rub it all over the chicken, coating both sides. Arrange the chicken quarters skin-side up.
Roast the chicken quarters until an internal read thermometer inserted at the thickest part registers 165°F, about 1 to 1 1/2 hours (don’t worry if you go over; dark meat is very forgiving and will still taste super tender; I've left this in until about 190°F with great results). Transfer to a carving board. Cover and let rest 10 minutes, then enjoy with the pan juices spooned over the top (or mop them up with bread, yum!).