Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Pat 4 chicken leg quarters dry and rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper.

2. 2

   Arrange the legs skin-side up on a rimmed sheet pan, leaving space between them. Roast 35–45 minutes, until the skin is deeply browned and the thickest thigh reaches at least 175°F.

3. 3

   Brush the pan juices over the chicken and roast 5 minutes more if the skin needs extra color. Check near the bone without touching it; the juices should run clear and the meat should pull easily.

4. 4

   Rest the chicken 10 minutes before serving. Spoon off excess fat from the pan and serve with roasted potatoes, greens, or a simple salad.