Go Back
+ servings
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

These Baked Chicken Leg Quarters are crispy on the outside, juicy on the inside and tasty to the bone. The awesome seasoning blend makes the chicken skin taste so good, garlicky, herby like something you will get at a fancy restaurant.

Course: Dinner
Cuisine: Fusion, Western
Servings: 8 servings
Calories: 400 kcal
  • 4 large chicken leg quarters (4 pounds or 2kg)
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground white or black pepper
  • 2 teaspoons chicken bouillon powder sub with two chicken stock cubes
  • 1/2 teaspoon salt
  • 2 teaspoons corn oil or other type of oil
  1. Rub oil on a large baking pan or cookie sheet or line the tray with aluminum foil first then rub oil on the foil. Preheat oven to 425 degrees F (218 degrees C).

  2. Rinse chicken then pat dry with paper towel.

  3. In a bowl mix together all the other ingredients to form the marinade.

  4. Rub the marinade all over the pieces of chicken. Place on prepared pan.

  5. Put the pan in the oven and bake for about 30 minutes then rotate the pan and bake for another 10 minutes.

Recipe Notes

1. Rotating the pan ensures that the chicken cooks evenly.

2. The rosemary really ups the flavor in this chicken so I suggest you do not omit it.

3. There is really no need to let the chicken marinade here because it tends to absorb the flavors of the marinade as it bakes.

4. Serving size and nutritional information is based on the fact that one piece of chicken makes two servings.