Crispy Baked Chicken Leg Quarters (Very Easy, One Dish)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup soy sauce divided
- 4 skin-on chicken leg quarters, with bone
- 1 teaspoon garlic powder divided
- 1 teaspoon seasoning salt divided
- 1 teaspoon dill weed divided
- Carbohydrate 26.0650241359437 g
- Cholesterol 0 mg
- Fat 1.01383916956385 g
- Fiber 7.6302734565144 g
- Protein 12.7192038903815 g
- Saturated Fat 0.132012812876634 g
- Serving Size 1 1 serving(s) (506g)
- Sodium 611.820276128582 mg
- Sugar 18.4347506794293 g
- Trans Fat 0.470405558638858 g
- Calories 133 calories
Preheat oven to 375. Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier. Remove excess fat from chicken quarters. Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin). Brush the chicken (under the skin) with soy sauce. Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken. Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly. Brush both sides of the leg quarters with soy sauce. Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste). Place on middle rack in over and bake uncovered for an hour. After an hour, increase oven temp to 400 and bake 15 minutes. Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone). Let stand for 5 minutes before serving.
