Slow Roasted Chicken Leg Quarters
Prep Time: 5 minutes
Cook Time: 2 hours
Learn how to make the juices and meat fall from the bones of these chicken leg quarters, while still achieving a super crispy skin. The secret to this amazing Slow Roasted Chicken Leg Quarters recipe is to roast it low and slow and then finish it off on a high temperature, to crisp up the skin.
- 6 whole Chicken Legs Quarters
- 1.5 teaspoon Salt Table or Kosher
- 1.5 teaspoon Sweet Paprika
- 1.5 teaspoon Back Pepper Freshly grounded
- Cooking Spray
Preheat your oven to 300F.
Spray your baking sheet with cooking spray.
Pat dry your chicken. Season your chicken legs on both sides with approximately 1/4 teaspoon of each: salt, pepper, and paprika. Cover the sheet with aluminum foil and place it in the middle rack in the oven.
Roast the chicken covered in 300F for 1 hour and 40 minutes.
Remove the foil, raise the temperature of the oven to 425F.
Spoon some of the juices over the chicken. If needed add some water to the sheet pan.
Roast the chicken on high temperature for another 20 minutes. Serve warm.
Calories: 490kcal | Protein: 49g | Fat: 30g