How Long to Cook Chicken Leg Quarters in Oven
Hey there, hungry folks! If there’s one question I get all the time, it’s this: “How long do I bake chicken leg quarters in the oven?” I’ve cooked these beauties for weeknight dinners, family meals, and even catered events—and let me tell you, when done right, leg quarters can be the juiciest, crispiest part of the bird. Whether you’re roasting low and slow or turning up the heat for crispy skin, I’ve got your oven temps, cook times, and flavor tips ready to roll.
Cooking Time Table for Chicken Leg Quarters
| Oven Temp | Bone-In Chicken Leg Quarters | Covered or Uncovered | Internal Temp |
| 350°F | 45–55 minutes | Covered or uncovered | 175–180°F |
| 375°F | 40–50 minutes | Uncovered | 175–180°F |
| 400°F | 35–45 minutes | Uncovered | 175–180°F |
Temperature Recommendations for Perfect Chicken
| Internal Temp | Result | Chef’s Insight |
| 165°F | Safe to eat | Technically safe, but a bit chewy |
| 175–180°F | Tender & juicy leg meat | My personal sweet spot for fall-apart meat |
| 185°F+ | Very soft, bordering mushy | Fine if you’re going for pulled chicken |
FAQ – 15 Questions About Cooking Chicken Leg Quarters in the Oven
How long do I bake chicken leg quarters at 350°F?
On my experience, 45 to 55 minutes works like a charm at 350°F. I check for an internal temp around 175°F—it gives the dark meat that fall-off-the-bone texture.
Can I cook them faster at a higher temperature?
Absolutely. I often roast them at 400°F for about 40 minutes when I’m short on time. Just don’t forget to baste or brush with oil for that golden skin.
Should I bake chicken leg quarters covered or uncovered?
I always start covered if I want them extra juicy, then uncover for the last 10–15 minutes to crisp up the skin. It’s the best of both worlds.
What’s the best way to season leg quarters before baking?
I rub them with olive oil, garlic powder, smoked paprika, salt, and pepper. Sometimes I’ll even marinate them overnight in lemon and herbs—it’s a flavor bomb.
Do I need to flip leg quarters while baking?
I usually don’t flip them, especially if I’m going for crispy skin on top. But if you’re basting or cooking in liquid, flipping halfway is a good move.
How do I know when the chicken is done?
I use a meat thermometer—always. From my experience, dark meat shines at 175°F or even 180°F. Juices run clear, and the meat pulls away from the bone.
Can I cook them from frozen?
I’ve done it, but it adds 15–20 minutes and they won’t brown as nicely. I always recommend thawing first for best texture and flavor.
What’s the best pan to use for baking leg quarters?
A sheet pan with a wire rack is my go-to. The air circulates better, and the skin gets crispy all around. I line it with foil for easy cleanup.
Should I use a convection oven setting?
Yes, if you have it! I reduce the temp by 25°F and get crispier skin faster. Just keep an eye on the time—it’ll cook quicker than a standard oven.
Can I add vegetables to the pan while baking?
Absolutely. I throw in potatoes, carrots, onions—you name it. They soak up the juices and get roasted to perfection. One-pan meal done right.
How do I get extra crispy skin?
I pat the skin dry before seasoning, roast uncovered, and finish with a quick broil for 2–3 minutes. That combo never fails.
What’s the difference between baking at 350°F vs 400°F?
At 350°F, the meat gets super juicy with less browning. At 400°F, you get crispy skin faster but need to watch for overcooking. I pick based on my mood—or time!
Should I rest the chicken after baking?
Yes, always. I rest it for 5–10 minutes under foil. The juices redistribute, and you get a much more tender bite.
Can I baste leg quarters while baking?
For sure. I sometimes baste them with butter, pan drippings, or even BBQ sauce halfway through. Adds moisture and flavor.
What’s your favorite side dish to serve with them?
I love roasted garlic mashed potatoes, sautéed greens, or a spicy slaw. Sometimes I go full Southern and serve it with cornbread and gravy—can’t go wrong.