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–+ servings
cuisses de poulet au four avec délicieuse marinade

Baked Chicken Leg Quarters (Crispy and Juicy)

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These juicy and crispy baked chicken leg quarters are the perfect weeknight dinner. Easy to prepare, full of flavor, and with perfectly golden skin that everyone will love.
SERVING:6
COOKING TIME40 minutes
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Course: easy meal, evening meal, Main course
Cuisine: French cuisine
Author: Rachida

INGREDIENTS
  

  • 6 chicken leg quarters adjust the quantity as needed
  • 5 tablespoons olive oil 3 for the marinade and 2 for drizzling on the baking dish
  • 2 teaspoons tomato paste
  • 1 tablespoon honey
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon Espelette pepper optional, for a spicy touch
  • 1 tablespoon mustard
  • 1 teaspoon turmeric or curry powder
  • Salt and pepper to taste

PREPARATION

  • Start by thoroughly washing the chicken leg quarters. Place them in a bowl of water with 1 tablespoon of salt and the juice of a lemon or 2 tablespoons of vinegar. Rub well to remove excess fat. Soak for ten minutes, then rinse and drain in a colander. If the chicken is purchased ready-to-cook, skip this step but remove any excess fat.
  • Once drained, pat the chicken dry with paper towels to remove any surface moisture, which will ensure the skin becomes golden and crispy during cooking.
  • Preheat the oven to 200°C (392°F).
  • In a bowl or dish, mix 3 tablespoons of olive oil with the spices, mustard, honey, tomato paste, lemon juice, salt, and pepper. Taste and adjust the seasoning as needed.
  • Generously brush both sides of the chicken leg quarters with the marinade, making sure each piece is thoroughly coated, and gently lift the skin to spread some marinade underneath for extra flavor.
  • Arrange the chicken leg quarters on a baking tray greased with 2 tablespoons of olive oil.
  • Bake for approximately 40-50 minutes, placing a drip pan on the upper rack. If you don’t have a drip pan, after 20 minutes, cover the chicken with parchment paper and aluminum foil to prevent the marinade from burning.
  • If the pan dries out, add a little water. Baste the chicken leg quarters twice with the cooking juices during baking.
  • To check doneness, lightly prick the meat near the bone. If the juices run clear, the chicken is fully cooked.
  • About 10 minutes before the end of cooking, remove the drip pan or parchment paper and collect the juices in a small saucepan. Leave about 2 spoonfuls on the baking tray.
  • Turn the leg quarters over to brown the hollow side, then flip them again to brown the other side.
  • Reduce the cooking juices in the saucepan to make a flavorful sauce.
  • Serve the chicken leg quarters piping hot, brushing them with the sauce.
  • Serve with your choice of sides. For my part, I chose mashed sweet potatoes and sautéed green beans with fine herbs, accompanied by a bit of the fragrant sauce.
  • Note: You can remove the skin from the chicken leg quarters if you prefer, or use only the chicken thighs and cook them in the same way.