Presenter:  Becky


This easy and flavorful roasted chicken leg quarters are delicious enough for company, but east enough for a weeknight meal.  Add a simple salad and you have a fantastic meal!

We LOVE bone-in chicken quarters or chicken breasts in our house. When it is nice outside, my hubby grills them and they are juicy and succulent and a staple in the warmer months.  I wanted to find a way to accomplish this during the cold winter months.  This takes about an hour, but most of it is hands-off and super easy! 

This is mainly a method, although I will tell you what seasonings are our favorite. We are huge Baltimore Orioles fans and spend a lot of time there in the spring and summer months, so Old Bay seasoning is one of our favorite flavors.  It is certainly NOT just for seafood.  We always use it on chicken.



  • 2 bone-in chicken leg quarters (feel free to use breasts if you prefer, but make sure they are bone-in!)
  • 3-4 T olive oil
  • 2 t Old Bay seasoning
  • 1 t garlic powder
  • 1/2 t kosher salt
  • 1/2 t pepper
  • 1/4 C white wine or chicken stock
  • 1 T butter, softened

Operating Procedures:

Heat oven to 375 degrees.

Mix Old Bay seasoning, garlic powder, and salt & pepper in a bowl.  Add in enough olive oil to make a thick, but spreadable paste.  I used about 3 tablespoons.

Slather the chicken quarters with the spice/olive oil mixture and put in pan.

Roast in oven for 20 minutes.  After 20 minutes, remove pan from the oven, turn the temperature up to 425 degrees and put wine or chicken stock and butter in the pan.  Stir around to melt butter and incorporate into pan juices.

When oven has heated to 425 degrees, put chicken back in and continue to bake for an additional 30 minutes, or until internal temperature has reached 165 degrees.  Every 10 minutes baste chicken with pan juices.  This ensures a crisy and nicely browned skin.


Allow fat to separate to top and only pour our yummy juices on the bottom to use as a dipper!

Remove from oven and allow to rest for 5-10 minutes. While chicken is resting, strain juices from pan into a fat separator.  Pour until you reach the fat layer and season to taste. Serve alongside of the chicken as a dipping sauce.


The moist chicken dipped in this flavorful sauce sends this dish soaring!


This is a fantastic method of roasting chicken, but the flavor possibilities are endless! Experiment and find your families favorite combination.  

Closing Remarks:

If you do not have a fat separator, allow juices to sit in a bowl and skim off top layer of fat to leave just pan juices.