Baked Chicken Leg Quarters with Onions and Bell Peppers
This easy and flavorful baked chicken leg quarters recipe is seasoned with a bold homemade spice rub and topped with sliced onions and bell peppers that roast alongside the chicken. The result? Crispy skin, juicy meat, and caramelized veggies — all in one pan and perfect for a weeknight dinner or casual gathering.
Servings: 4
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
- For extra crispy skin, broil the chicken for the last 2–3 minutes of cooking, watching closely.
- 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.
- 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.