Slow roasted chicken leg quarters on a white plate with sheet pan in the back

Slow Roasted Chicken Leg Quarters

Course: Dinner
Cuisine: European
Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6
Calories: 490
Author: Edyta
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. 
Print Recipe


  • Baking sheet


  • 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