Chicken Leg Quarters

Keep in the coldest part of your fridge. Thaw overnight in the fridge before cooking; do not thaw at room temperature.

Pat dry with paper towels before cooking for crispier skin.

Season generously under and over the skin—the salt won't penetrate much deeper.

Let come to room temperature for 20–30 minutes before roasting for more even cooking.

Expect longer cooking times than boneless chicken breasts (usually 35–45 minutes at 425°F).

Leg quarters are forgiving; they're hard to overcook thanks to their fat content.

Cooking from cold: cold meat cooks unevenly. Let it sit out briefly.

Skipping the pat-dry step: wet skin won't crisp up.

Overcrowding the pan: give each quarter space so they brown instead of steam.

Cooking at too low a temperature: use at least 400°F to render the fat and crisp the skin.