Remember that big ol’ bag of chicken leg quarters you picked up at the market? The one that’s taking up a ton of room in the fridge because you haven’t gotten around to packaging all the chicken up a and freezing it. Or worse yet, it’s lying in the fridge while you try to decide what to make with all that chicken.
Wait, you didn’t grab one? Why not?
At the rate that prices on meat are going up, chicken leg quarters are quite possibly the most cost-effective protein available now. I’ve seen them locally for as little as $4.25 for a 10-pound bag in the meat department of the BigScaryMegaMart. That’s a lot of meat for very little money folks. A Lot. About 4 dinners worth on average. You can’t beat that with a stick. But a lot of people just don’t buy them.
I suppose the reason is that people haven’t worked with leg quarters as much as they have chicken breasts or thighs. It’s not like most food shows on TV go to lengths to show you how to cook them. Most of the examples you see use boneless, skinless (and often flavorless) chicken breasts. To be honest, I buy chicken quarters almost exclusively. They’re cheaper, they have more flavor and they cook just like any other chicken.
They also happen to look darned good on a plate, don’t you agree?
If you’ve held off buying leg quarters because you weren’t quite sure what to do with them, let me suggest this simple, one-dish recipe for baked chicken leg quarters. It’s sure to change your mind about this particular cut of chicken forever. You just need 3 ingredients and about an hour an a half to whip this out. You’ll get rave reviews for it, too. Trust me. I got plenty of them last night when I made the dish pictured here.
When I say that this is simple, I’m not joking. You don’t need to be a chef to pull this off, or even an accomplished cook. This is probably the first chicken recipe I’ll teach my son, because it’s nearly foolproof as long as you can read a thermometer and the results are spectacular every time.
Just slice some onions and lay them in a skillet:
Sprinkle some salt and pepper on them, toss in a bay leaf and cover ’em up with some chicken leg quarters:
Add some more salt and pepper, then you toss the whole thing into a hot oven for about 90 minutes. When they’re all done, you get this:
All you have to do is make a side dish and you’re all set. The onions and drippings are perfect over rice or tossed with pasta, so the sauce is already made for you, right in the pan. Simplicity in action.
Baked Chicken Leg Quarters with Braised Onions, a one dish wonder
Crisp, juicy chicken with succulent caramelized onions. Baked chicken leg quarters cook in one pan with minimal fuss. Perfect chicken every time.
Ingredients
- 4 chicken leg quarters
- 1 large onion (Or two smaller onions), sliced
- 1 bay leaf
- Salt and Pepper to taste
Instructions
- Heat oven to 350 degrees. layer onions in the bottom of a heat-proof skillet, casserole dish or baking dish. Season with salt and pepper. Add the bay leaf.
- Rinse leg quarters and pat dry.Season liberally with salt and pepper. Lay the chicken over the onions, arranging pieces so that they are in a single layer. Bake at 350 degrees until juices run clear or until the internal temperature reaches 170 degrees. (About 1 1/2 hours in my case)
- Discard bay leaf.
- Serve with rice or mashed potatoes, and be sure to spoon some of the onions and pan juices over the top!
- Share and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 489Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 328mgSodium: 328mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 62g
What I would have done differently had I thought of it at the time:
Play with it. This is a recipe that calls for personal touches. Add more onion if you’d like. Add garlic and herbs. Go crazy. you’ll find that you really can’t mess this up unless you try very hard to do so.
Links to other baked chicken leg quarters recipes:
- Herb Roasted Chicken Leg Quarters
- Rosemary-Orange Glazed Chicken Leg Quarters
- Chicken Quarters with Sweet Spicy Honey Glaze, from Whole Food | Real Families
Do you leave all that skin on or skin it?
Maxine,
I always. ALWAYS cook leg quarters skin on when cooking them whole to keep them moist, and this recipe is designed to make use of the fats stored in the chicken skin.
Having said that however, if you’re not a fan of the skin or are looking to cut some fat from the dish, you have a few choices.
You can cook the recipe as directed and just remove the skin before eating. Everything will still be pretty much the same as the original recipe, but you might need to add a little seasoning to the chicken, since you’ve removed the part that was seasoned in the first place. (Seasonings do not soak through poultry skins.)
If you want to cook skinless chicken and use this recipe, you’ll have to do two things:
First, since you’ve removed the fat from the recipe, you’ll have to add some back in. this can be butter, olive oil, bacon drippings, duck fat, or any other fatty compound that you’re comfortable with. I’m guessing that anything from 3 to 4 Tablespoons worth would be enough.
Second, since the skin (and the fat in it) aren’t there to keep the chicken moist anymore, you’ll need to cook it in a tightly covered dish, like a casserole, or a skillet topped with foil, to prevent the moisture from escaping while cooking. Even then, it’s going to affect the final product, but not so much that I think it wouldn’t still be pretty good.
Hope this helps!
Hi Jerry, I just found you a recipes for the first time :-) I was looking for advice on roasting my chicken quarters. I always seem to be on a tight budget and chicken, of some sort, is always on my grocery list! I am so glad you mentioned flowering the onions because my fiance and cysts that all of the juices are just straight fat and horrible for you LOL he will not eat them and I’ve seen him go to the extreme of patting off the juices before he eats it! I think he’s absolutely nuts but he’s health-conscious to a fault. I can’t wait to try it. Also, we are trying to move into a house and we are under construction so I have been cooking with a Coleman camping, two burner so. So using my roaster is a big plus. I have extension cords running everywhere in my roaster is actually on top of one of my cabinets that has not been hung yet LOL and we only have electricity hooked up to about 3 outlets in the entire house. But of course I insisted one of them be in the kitchen LOL we have managed so far :-) I am so looking forward to making this this evening and I will update you on the results that I know will be fantastic! Thanks for sharing :-)
You definitely want to leave the skin on. You can cook them skin on, remove the skin after, salt and pepper again, then put it under the broiler for long enough to get a little browning while basting it with the juices at the bottom a couple times.
I’ve made this before with the leg qtr and it’s amazing! Can I make this with chicken breasts with ribs? How would I change it to mage it just as juicy?
Maxine, If the breasts are skin-on, then it should work, but you’ll want to add about a cup of water at the beginning to help steam the chicken, and keep a close eye on them so they don’t get dry
Thanks for including a recipe from Whole Food | Real Families! I love cooking with chicken quarters too!
I’m all for one pan wonders. I don’t cook leg quarters very often, but with this recipe, I can start!
Give it a shot! It’s my go-to recipe for leg quarters. (Hint, toss the onions in flour before cooking and the juices make their own gravy!)
Great idea! Comments like this are why I read the comments. U r an Angel 😇!
That is a terrific idea! I cooked this last night and it was such an easy cook and tasted amazing. I will use this method when cooking chicken soup because it made a very delicious base for soup.
OMG, I have that package in my freezer now! There were on a killer sale and…they are still sitting there. This looks like the perfect way to finally use them up.
It’s definitely a keeper!
Thank you so much for sharing this recipe! It’s a go-to for me now. I’ve made it several times with chicken quarters and also with drumsticks and it always turns out fantastic.
Becky,
So glad you liked our recipe for baked chicken leg quarters! It’s one of our go-to recipes as well, and I make it often on nights when I’m either not inspired to try something new, or just want something comforting at the end of a long day. I’m sure it works just as well with chicken legs, and it would with thighs as well. I hope this recipe serves you well for years to come.
I took out chicken from the freezer and resigned myself to “shake and bake”. I’m soooo uninspired and after work, just not in the mood for a lot of cooking steps, I just took a chance on Facebook and found this. I’m going to try it tonight (and flour the onions to make gravy!). I’m going to make mashed potatoes from a box and this…I’m thinking the onions and gravy will be heavenly…I can cut off all the skin I don’t want and the flavor will still be there! Thanks to you and Pinterest I can find quick and easy recipes! I’m going to give this 5 stars because of ease of preparation and I know that this will be liked!
Elaine,
I hope this turned out the way you hoped, and glad we could help inspire a good meal after a hard day’s work. Here’s to a great dinner and a little time off with loved ones!
I needed a recipe for chicken pieces and found this one on Pinterest. It was so easy and even my 3 picky little boys enjoyed it! I will definitely make it again. Glad I read the comment about tossing the onions in flour- that worked nicely to make a sort of gravy. I also added 4 large cloves of garlic for some extra flavor. Thanks for my new favorite chicken recipe ? I tried to give it 5 stars but couldn’t get the stars to fill in.
I cannot wait to try this recipe and I always buy chicken with the bone in and skin on, there is no other way, plus leg quarters are always on sale and fairly inexpensive anyway.
I may add some thyme and paprika along with a few fingerling potatoes and carrots. The veggies will be amazing cooked under the chicken.
I am so glad I found your site Jerry, thanks for sharing.
Your additions sound wonderful! Let us know how it goes.
Looking forward to making this. I plan to change it up and bit and put some whole garlic cloves in with them onions.
Did this with onions, carrots/celery…. and a ‘What is that in this pantry’…. lol, a jar of roasted red pepper! Just some as I am sure that they were $$$, I also did not have any tomatoe sauce…. just a large jar of some ketchup, just add about 1/2 cup and the boss who bought some sorry looking tomatoes that I got rid of 2 in the mix. Added some Cholula sauce and some leftover beef stock, another 1/2 cup. Yep, salted/peppered and add an Italian seasoning before flouring and browning this. WOW, Most people comment about what they did and don’t do…. THIS WAS AWESOME. I just did my own thing here. I forgot to add garlic, but it was so good that it was not missed. Next time I will add some. Great recipes come from great cooks and challenge you to make it even better. Thank you for that drooling inspiration:)
Thanks for sharing your additions. Sounds wonderful! Keep on cooking!
Did you add water/oil to put in the pan so the onions won’t burn at the bottom or just leave it as is
Nikki,
I just leave it as is. The leg quarters have more than enough fat in them to keep the onions from sticking.
Seriously yummy. I’ve come back to this recipe again and again since finding it 6 months ago. Chicken quarters have become a staple in our house, I don’t know why I passed them by for so long. And chicken quarter leftovers make a nice little pot of broth. Everything I love about a roast chicken in one simple recipe!
Betty,
My thoughts exactly! You can’t go wrong with leg quarters, though they do look a bit daunting at first. Quick. Simple. Delicious.
Great recipe ! Thanx
Greta recipe thank you! I added some carrots to the bottom with the onions and took the tip of adding flour to the onions. In the last ten minutes of cooking I added some milk and a chicken bouillon cubes to the center. This help make a little more of a sause which I put on top of the chicken and some rice. It turned out great. Nice easy way to cook this cheap cut of chicken!
Emily,
Thanks so much! Carrots sound like a great addition, and the flour definitely helps make things more savory.. Enjoy your cooking adventures.
Did your Brisket this week; great. Made the brisket and bacon sandwiches; one of my favorites. But tonite will try the chicken quarters. Chicken Savoy – Belmont Tavern style. Don’t know how it can not be outstanding.
Good afternoon, I’m rather late but I was wondering if you covered the chicken before baking?
Paris,
You could, but I do not. I like for the skin to be crispy.
I made this last night after searching for a recipe to use for chicken quarters. It was so easy and delicious! I did coat the onions in flour. I served it with perogies. The drippings made a very tasty sauce on top. thank you!
Brenda,
So glad it worked well for you. Flouring the onions is a nice touch, and the peogies sound like a perfect compliment!
I made this about 2 weeks ago and I must say I’m sold! I had to cut the recipe in half since it’s just me and my hubby, only thing is some onions were burnt and chicken didn’t made much oil. I am planning to make this again tonight for my in laws but only have 3 big chicken leg quarters. Do I have to adjust cooking time? Can I add as much onions I want? Thanks!
Melissa,
No adjustments needed, and if you want more onions, go for it!
This is a great recipe that even a newbie cook like me can make ! My family loved it ! Thank you Jerry !
Arlene,
Great to hear! It is a simple recipe, but it can be used as the base for much more elaborate meals, too. It’s one you should definitely keep in your toolkit!
This is a great recipe! I have done it a bunch of times! I like to add white wine to the bottom of the pan makes the gravy super delicious! Also I season everything with a mix of salt, pepper and herbs. Comes out amazing!
Lois,
The wine is a great idea. I use that method for other chicken recipes. This one was made in bast temporary housing in the middle of a very stressful move, so there was no wine available, LOL
Omgoodness! I tried it an the family loved it. It was so easy to prepare. This will be added to my weekly dishes. We had mashed potatoes and green beans with it an a big ol cup of Sweet Tea. Im from Louisiana an let me tell you, you impressed me with this meal, even though I am not very big on onions. I have subscribed an look forward to more of your meals. I always buy leg quarters an usually cut them up an fry them or we put them on the pit. I am delighted with this dish because as everyone knows leg quarters are inexpensive. As we say in the South. “Come on Y’ALL Lets Eat”! Lol Thanks Jerry!
Christina,
I love this dish, too! It’s easy, there are a hundred variations you can make easily, and pretty much everyone that’s ever tried it has loved it. Enjoy!
You leave uncovered right? And do you toss the onions in flour? Or is that optional. Im trying this tonight
Jennifer,
Yep, uncovered. And flour is 100% optional, but from what I hear, really good ;)
I made this just as the recipe said. I did up the oven to 400 at the end to brown them a bit more. I think I need to move my rack up. This was so delicious! Falling of the bone tender. I made gravy after it was all cooked. What a great and easy dish!
Teri,
Glad it worked well for you. This is one of my family’s favorite dinners, and you can do a lot with it. The gravy sounds like a great addition!
Made this tonight. Floured onions, added diced potatoes, white wine, butter garlic
I peeled back the skin and seasoned chicken with garlic
Salt pepper paprika then replaced skin.
It was wonderful
Thanks for the motivation.
Jake,
I like the combinations you added. Sounds like a great meal, and one I’m going to have to try myself!
I love this recipe! I buy chicken quarters often because we are a big family and they are so cost effective. You were right about teaching your son this one because it’s just so versatile! I just made some on the stove with a cast iron skillet and browned the chicken first, covered and braised with beer, garlic, onion, balsamic vinegar, fresh herbs, and everyone thought it was fancy!
I just bought a 40 lb. case for $11!! I have never cooked them but could NOT pass this deal up! I will definitely be using this recipe. Thank you for sharing.
This turned out GREAT! And it was simple to make as you said! I added some seasoning salt, garlic and onion powder to the recipe. Hubby gave me a fist bump so I knew I did good! Will definitely make again!
Neet,
I’m glad this turned out well for you. Also, your additions sound wonderful. Enjoy!
I made this in a cast iron skillet. Before I seen the recipe I was already soaking my chicken in buttermilk and hot sauce. So I didn’t pat the chicken dry. It gave the gravy an amazing flavor! Also, per the instructions to toss the onions in a little flour worked great! Not of the best chicken dishes I’ve ever made. It won’t let me rate it for some reason but it’s definitely a 5 star!!
So glad you enjoyed it! I just released a new one-pan chicken recipe. You should check that out, too! Plum Glazed Chicken Leg Quarters
I’ve used this recipe several times, changing up the spices depending on what I want. I also cook them on a metal rack that I place over my Pyrex dish, and put veggies in the dish beneath the rack. Last night I did a bbq/cajun rub mix on the chicken with julienne onions and daikon radish below. The radish are a surprisingly good potato replacement for roasting. It was really good! The chicken is always cooked perfectly. Thanks!
Jack,
Glad it works out for you! I use the metal rack trick myself when cooking potatoes with chicken. Never thought of using daikon, but now that you’ve mentioned it, I’ll have to give it a go!
Can I cook this in a dutch oven?
Heather,
Absolutely! Though you’ll want to leave the lid off if you’re looking for that awesome crispy skin. (Unless of course, you’re cooking over a fire, then you’ll be fine.)