Easy Oven Baked Chicken Quarters

Three baked chicken quarters laying next to each other in a baking pan with a spoon for pan juices.

Easy Oven Baked Chicken Quarters

Stillwood Kitchen

A few simple herbs makes the most delicious chicken with pan juices dinner.

5 from 1 vote

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Prep Time 10

Cook Time 50

Course Main Course

Cuisine American

Servings People

Calories 380 kcal

Ingredients

4 Chicken Leg Quarters can sub in chicken legs and thighs
1 tsp Dried Thyme, divided
1 tsp Dried Rosemary, divided
1 tsp Salt, divided
3/4 tsp Black pepper 1/2 tsp for the bottom of the pan, 1/4 tsp for the top of the chicken
2 tbsp Olive oil, plus more for the top
1 cup Chicken Stock or Bouillon Cube Can sub in water

Instructions

Pre-heat the oven to 400℉.
In a 13 x 9 baking pan evenly sprinkle the bottom of the pan with 1/2 tsp each of the dried thyme, rosemary, salt, and black pepper.
Drizzle 2 tbsp of olive oil all over the herbs on the bottom of the pan.
Place a chicken quarter onto the baking pan and move it around so the bottom gets coated with some of the oil and herbs. Repeat with the other chicken quarters.
Sprinkle the remaining 1/2 tsp of dried herbs, along with 1/4 tsp of black pepper over the top of the chicken quarters.
Drizzle the top of the quarters with olive oil.
Add 1 cup of chicken stock (make sure the entire bottom of your pan is covered with stock or broth).
Roast in the oven for 45-50 minutes until the juices run clear or to 165℉ on a thermometer.
Remove from oven, let it sit for 5 minutes then serve with pan juices.

Notes

Store covered with pan juices in the refrigerator for up to 2 days.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 1gProtein: 24gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 142mgSodium: 695mgPotassium: 304mgFiber: 0.2gSugar: 0.01gVitamin A: 125IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg

Keyword baked, chicken, chicken leg quarters

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