How to Bake Quarter Chicken Legs in a Conventional Oven

Let your oven do the heavy lifting while you create a tasty meal without breaking the bank. In addition to being more cost-effective, dark-meat cuts such as chicken drumsticks are also more flavorful and forgiving than chicken breasts, which typically cost more and tend to dry out when they're even slightly overdone. No matter which method you...

This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy!
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When you’re pressed for time and money, marinating chicken leg quarters fits the bill. This less expensive cut of chicken has more flavor and moisture than chicken breasts. Marinating the leg quarters requires little preparation to infuse flavor, and baking lets you cook them up without the addition of any oil. Remove the skin prior to baking...

Many cooks have difficulty finding just the right degree of doneness with chicken legs. If you're going to bake or roast them in the oven, grill them or broil them, it's all too easy to end up with chicken that's blackened on the outside, but still raw or undercooked near the bone. Par-cooking the legs by simmering -- not boiling them...

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