When it comes to easy weeknight dinners that don’t sacrifice flavor, baked chicken leg quarters are a tried-and-true favorite. This version levels up the classic by adding a bold seasoning rub and topping the chicken with sliced onions and bell peppers that caramelize in the oven while soaking up all those savory juices. It’s comfort food made simple, and it comes together with minimal prep and just one pan.
Whether you’re cooking for the family or meal-prepping for the week, this dish delivers crispy skin, juicy meat, and vegetables that are anything but boring. Let’s walk through everything you need to make it perfect every time.
Why You’ll Love This Recipe
1. It’s budget-friendly: Chicken leg quarters are one of the most affordable cuts of meat, yet they pack a ton of flavor.
2. Maximum flavor, minimal effort: A quick spice rub and some simple veggies are all you need to transform basic ingredients into a restaurant-worthy meal.
3. One-pan cleanup: Roast everything on a lined baking sheet, and cleanup is done in minutes.
4. Customizable to your taste: You can swap the spices, use different vegetables, or add a little heat if you’re into that.
Ingredients
Here’s what you’ll need to pull this off:
- 4 chicken leg quarters (bone-in, skin-on)
- 1 medium onion, thinly sliced
- 1 bell pepper (red, green, or yellow), thinly sliced
- 2 teaspoons granulated garlic (or garlic powder)
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon chili powder (ancho chili powder works great)
- 1 tablespoon kosher salt (preferably Diamond Crystal; adjust if using another brand)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 400ºF. Line a large baking sheet or shallow baking dish with parchment paper or aluminum foil. This will help with easy cleanup and prevent sticking.
Step 2: Make the Spice Paste
In a small bowl, combine the following:
- Smoked paprika
- Granulated garlic
- Onion powder
- Dried parsley
- Dried rosemary
- Dried thyme
- Chili powder
- Kosher salt
- Black pepper
Add the olive oil and stir everything together until it forms a thick, fragrant paste. This blend will serve as your flavor bomb.
Step 3: Prep the Chicken
Trim off any excess fat or skin from the leg quarters. Then pat the chicken completely dry using paper towels. Removing the moisture is crucial for that crispy skin you want coming out of the oven.
Gently loosen the skin from the meat with your fingers. Rub some of the spice paste under the skin, making sure to get it all the way down to the drumstick. Then rub the remaining paste all over the outside of the chicken quarters. Be thorough—you want every bite to be seasoned.
Step 4: Add the Vegetables
Spread your sliced onions and bell peppers over the top of and around the chicken on the pan. As they roast, they’ll caramelize and absorb all the delicious drippings from the chicken. This creates a built-in side dish that’s full of flavor.
Step 5: Roast to Perfection
Arrange the chicken skin-side up in a single layer on the baking sheet. Slide the tray into the preheated oven and bake uncovered for 40 to 50 minutes, or until the skin is crispy and the meat is fully cooked.
Check doneness with a meat thermometer:
- Chicken is safe to eat at 165ºF.
- For extra tender dark meat, aim closer to 180ºF.
If you want extra-crispy skin, switch the oven to broil for the last 2 to 3 minutes of cooking. Just keep a close eye on it so nothing burns.
Step 6: Let It Rest and Serve
Once out of the oven, let the chicken rest for 10 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
Garnish with chopped fresh parsley for a pop of color and added freshness if desired.
Cooking Tips for Success
- Pat dry thoroughly: Removing moisture is key to crispy skin.
- Loosen the skin: Getting that seasoning underneath boosts flavor in every bite.
- Use a meat thermometer: This ensures you don’t overcook or undercook the chicken.
- Don’t crowd the pan: Give each piece space so it can roast, not steam.
Variations
- Spicy kick: Add cayenne pepper or hot smoked paprika for more heat.
- Citrus zest: Mix in some lemon or orange zest to the spice paste for a fresh twist.
- Herbaceous touch: Use fresh rosemary and thyme if you have them.
- Different veggies: Try adding sliced zucchini, cherry tomatoes, or mushrooms alongside the onions and peppers.
- Smoky depth: Add a splash of liquid smoke to the spice paste for an extra-smoky flavor.
What to Serve With It
This dish is versatile and goes with just about anything. Here are a few ideas:
- Mashed potatoes or garlic herb roasted potatoes
- Rice pilaf or dirty rice
- Cornbread or dinner rolls
- Roasted green beans or asparagus
- Coleslaw or a crisp green salad
- Macaroni and cheese
- Southern-style collard greens
- Baked beans
- Buttered noodles
- Sauteed spinach or kale
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months.
- Reheat: Warm in the oven at 350ºF until heated through. To keep the skin crispy, reheat uncovered.
Cooking for a Crowd?
This recipe easily scales up. Just multiply the ingredients by the number of servings you need. Use two baking sheets if necessary to avoid overcrowding. You can prep the spice paste and season the chicken in advance, then bake when you’re ready to serve.
Make-Ahead Tips
- Mix the spice rub up to 3 days ahead and store it in an airtight container.
- Season the chicken the night before and refrigerate. This gives the seasoning more time to penetrate the meat.
- Slice your onions and peppers a day ahead and keep them chilled until you’re ready to cook.
Baked Chicken Leg Quarters with Onions and Bell Peppers
Ingredients
- 4 chicken leg quarters bone-in, skin-on
- 1 medium onion thinly sliced
- 1 bell pepper red, green, or yellow, thinly sliced
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon chili powder ancho chili powder works well
- 1 tablespoon kosher salt preferably Diamond Crystal; reduce if using another brand
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a small bowl, mix together granulated garlic, onion powder, smoked paprika, dried parsley, rosemary, thyme, chili powder, salt, and pepper. Add olive oil and stir to form a thick paste.
- Trim excess fat or skin from the chicken. Pat the chicken dry with paper towels.
- Gently loosen the skin from the chicken meat with your fingers. Rub some of the spice paste under the skin, then rub the remaining paste over both sides of each chicken quarter.
- Arrange the chicken skin-side up on the prepared baking sheet. Scatter sliced onions and bell peppers over and around the chicken.
- Bake uncovered for 40 to 50 minutes, or until the skin is golden brown and crisp and the internal temperature reaches at least 165ºF (180ºF for fork-tender dark meat).
- Let rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Video
Notes
– You can mix the seasoning rub ahead of time and store it in an airtight container for up to 3 days.
– For variety, use different bell pepper colors or add sliced zucchini, mushrooms, or cherry tomatoes.
– This dish pairs well with rice, mashed potatoes, roasted veggies, or a simple green salad.
