Herb Roasted Leg Quarters

You will love how easy these herb roasted leg quarters are to make. Made with just a few ingredients, these leg quarters are perfect for any busy weeknight dinner that everyone will enjoy. Juicy, flavorful dark meat chicken that has the crispiest skin. And is super simple to make!

Since we raise our own chickens for meat, we have a lot of leg quarters in the freezer. Which means we eat a lot of dark meat. I'm always coming up with different ways to prepare this versatile cut. This herb roasted leg quarter recipe is probably one of my favorites. There is so much flavor in the herb butter, we even use the drippings to dip the chicken in since the drippings have so much of the flavor from the herb butter.

The crispy skin though, probably the best part! I have found that the key to the best crispy skin is to roast the chicken on a lower temperature first, then turn it up to really crisp up the skin. This method really makes the best crispy chicken skin. By doing it this way there is no need to worry about checking the chicken to make sure it isn't browning or burning before the chicken is cooked all the way through.

One of my favorite parts of this recipe is how easy it is to make. Since it is roasted in the oven, I am free to focus on the sides. Which is nice when there is one less ingredient to dinner I have to fuss over while I am cooking. Some great side dishes I like to serve with roasted leg quarters are twice baked potatoes, this is a family favorite, sautéed green beans with mushrooms or collard greens. Roasted leg quarters can pair with so many side dishes, the options are limitless.

How to Make Herb Roasted Leg Quarters

Dry the chicken skin before starting. This step is important to ensure the chicken skin can crisp up properly. The skin also needs to be dry so that the herb butter can be spread over the skin easily. If the skin is left wet, the butter will not spread over the chicken easily. I recommend using a roasting rack to cook the chicken on. A roasting rack allows the heat to circulate all the way around the chicken.

Make the herb butter

Fresh herbs pack the most flavor, but if you do not have fresh herbs, dried herbs can be used in place of the fresh herbs. Garlic powder can also be used in place of the fresh garlic.

Combine the softened butter with the minced garlic, oregano, rosemary, thyme, salt, pepper and lemon zest. Mix until fully combined.

Season the chicken

Make sure the skin has been dried fully with a paper towel before spreading the herb butter. Spread the herb butter evenly all over each of the leg quarters, front and back. Place on the roasting rack.

Roast

Place the chicken in a preheated 350° F oven for 30 minutes. After 30 minutes turn the heat up to 375° F and cook for another 20 minutes or until the internal temperature reads 180° F on a thermometer and the skin is crispy. Enjoy!

Save those drippings to dip the chicken in while you are eating it. I like to pour it into a small bowls and give each person their own bowl to dip their chicken in. The drippings are packed full of delicious flavor from the herb butter and chicken.