Need a new delicious, low-budget recipe to add to your low-carb menu? Try my baked Chicken Leg Quarters Recipe. It yields rich and mouthwatering flavors with a delicious slight crispness. The tender flavorful meat from the thigh and the ever-tasty leg make the recipe almost foolproof. Add some delicious vegetables, and we have a complete scrumptious low-carb meal, all from one pot – perfect for a weeknight meal. Stick with me to see how easy it is to create this recipe in your kitchen.
This recipe is: Low Carb and Gluten Free
Table of Contents
6 Reasons To Love This Recipe
I have made this recipe countless times for its addictively delicious flavors. Here are reasons why it may be the best chicken leg quarter recipe you have ever had:
- One-pot dish with a nice flavor balance.
- Amazingly filling and delicious weeknight recipe.
- The whole family loves this recipe.
- Low-carb and meal-prep friendly.
- Economical because we use a cut of chicken with dark meat that is less popular.
- Delightfully crispy chicken skin.
Are Chicken Leg Quarters Low-Carb?
Yes, chicken leg quarters are a suitable low-carb food. However, you must be careful with carb-heavy marinades, coatings, and additional ingredients used in various recipes.
This recipe has 11 g net carbs per serving. The carb count is not for the chicken only but for the entire meal. The veggies and chicken make a delicious dinner! Plus, I give options below for the recipe’s low-carb variation. It’s a low-carb win!
Baked Chicken Leg Quarters Ingredients List
My delicious low-carb baked chicken quarters recipe requires the following simple ingredients:
- 4 chicken leg quarters, skin on
- 3 cloves garlic, sliced
- 3 cups cherry tomatoes, sliced in half
- 1 leek, cleaned & sliced
- 1 onion Spanish, sliced
- 1 zucchini, diced
- 1 shallot, sliced
- ¼ cup Parmesan cheese, shredded
- 3 tablespoons olive oil
- 2 tablespoons herbes de Provence
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- 2 tablespoons kosher salt (total for the dish)
- 1 tablespoon freshly cracked black pepper
Ingredient Substitutions
Use any of these excellent substitutes in place of the ingredients you are missing:
- Chicken leg quarters: Use complete chicken thighs and legs. It’s the same thing, just separated from one another.
- Leeks: Use another onion or some fresh fennel.
- Spanish onion: Swap for a yellow or white onion.
- Zucchini: Replace with yellow squash.
- Cherry tomatoes: Diced regular tomatoes will do.
- Garlic powder: Onion powder will do in a pinch!
- Herbs de Provence: An Italian seasoning mix will also add intense flavors.
- Olive oil: Coconut, MCT, or avocado oil are excellent options.
Low-Carb Substitutions
To lower the carb content of this baked chicken legs recipe further, use these low-carb ingredient alternatives:
- Leek: Try asparagus or sliced bell peppers instead to keep the carb content in check.
- Onion: Use ½ an onion and ½ of a shallot together to reduce the carb load.
- Cherry tomatoes: Use 1 large diced beefsteak tomato.
Additional Ingredients
Spruce up the baked chicken quarters recipe with these optional ingredients:
- Fresh herbs: Top this recipe with fresh herbs for loads of flavor. It loves fresh basil, parsley, oregano, and thyme.
- Citrus: As usual, citrus brightens the dish and gives it a good pop. Add a squeeze of lemon or sprinkle lemon zest lightly over, right before serving.
Note: The additional ingredients are optional and not part of the original recipe or the nutritional information in the recipe card below.
Cooking Tools
Gather the following tools for this boneless chicken legs quarters recipe:
- Large cast iron or any oven-proof pot
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
How To Cook Chicken Leg Quarters in The Oven: Complete Cooking Guide
Cooking Methods
- Stovetop
- Baking
Preparation Steps
- Gather all the tools and ingredients.
- Peel and slice the shallot, onions, and garlic.
- Wash the leek, zucchini, and cherry tomatoes.
- Shred the cheese.
- Measure the ingredients.
- Preheat your oven to 375°F (190°C).
Cooking Instructions
- Heat a large cast iron or other heavy, oven-proof pot over high heat. Add the olive oil.
- Season the chicken liberally with salt and pepper on both sides, and sprinkle with the garlic powder and herbes de Provence. Add to the hot pan in a single layer, skin side down, and leave to brown for 2-3 minutes. Flip and repeat. Remove from the pan and set aside.
- Add all the veggies to the pan. Split them into two batches if it looks like the pan will be too crowded. Season with salt and pepper. After 5 minutes of cooking, add the tomato paste. Stir to incorporate. When the veggies start browning, add the balsamic vinegar and mix well. Immediately turn off the heat and set the veggies aside.
- Layer the chicken pieces in the bottom of the pan. Top with the lightly browned veggies. Cover the pot and bake in the preheated oven for 35 minutes. Remove from the oven, serve hot in bowls, and top with the parmesan cheese.
Step 1: Start this baked chicken leg quarters recipe with some incredibly fresh ingredients to make sure your recipe turns out fantastic!
Step 2: After browning the chicken, add the vegetables into the pan all together. Let them absorb the delicious chicken flavor.
Step 3: When the vegetables are lightly browned, add them directly over the chicken leg quarters. The flavor will infuse right into the chicken. Delicious!!
💡 My Pro Tip
The recipe’s heavenly flavors rely on chicken skin. Essentially, we will render or cook a lot of the fat out of the skin. This makes the skin crispy and results in delicious chicken and plenty of yummy fat in the pan. Cook the vegetables in the fat to build up a lot of flavor. The recipe will fall flat without the chicken skin because I have not included enough fat. Also, the flavor won’t be the same unless you use butter or another fat that can be browned. Remember, fat equals flavor! The fat (and therefore the flavor) in this recipe is in the chicken skin.
⏲️ Time-Saving Tips
- Cut everything in advance to shorten prep time.
- Crisp the chicken skin (pre-cook) and hold until ready to put into the oven.
What To Serve With Baked Chicken Leg Quarters?
Most one-pot chicken leg quarter recipes, including this one, are highly enjoyable just as they are. But they can be paired with various low-carb sides to create a filling meal. Some great pairing options include:
- Spicy Roasted Cauliflower: The spiciness in this tender, caramelized cauliflower side dish pairs well with the oven-baked chicken quarters.
- Arugula Salad: I enjoy the chicken leg quarters alongside this salad, drizzled with my delightful zesty apple cider vinaigrette.
- Cauliflower Potato Salad: This is a perfect, light, low-carb side to pair with the flavorful chicken quarters for a delicious meal.
- Zucchini noodles (zoodles): The zoodles topped with a low-carb marinara sauce, or pesto taste amazing with the chicken legs.
- Sautéed Spinach With Bacon and Shallots: The savory flavors from the sautéed spinach complement the fabulous chicken leg quarters.
Storage and Reheating Instructions
Storage
- Transfer your leftover chicken quarters to an airtight container in the fridge for up to a week.
Freezing
- The juicy chicken freezes like a dream, but the veggies’ texture changes when the dish thaws. Freeze the chicken for up to 3 months, defrost overnight in the fridge, and reheat in the oven at 350°F (176°C) until warmed through.
Reheating
- Use a nonstick skillet over medium heat on the stove to reheat the veggies. The chicken reheats best in the oven at 350°F (176°C) for about 8-10 minutes. Alternatively, microwave everything on medium-high heat for several minutes until warmed through.
Conclusion
I can’t believe there was a time when all I ate was boneless, skinless chicken breasts. Now, don’t get me wrong, the white meat of a boneless, skinless chicken breast can taste heavenly. Check out my Sauteed Chicken Breast with Zucchini Medley recipe to see what I mean. But something happens when you cook with the skin on. The chicken fat melts into the dish. The skin gets nice and crispy. The entire recipe takes on a life of its own. I love it!
This oven-baked Chicken Leg Quarters Recipe has all that crispiness and so much more. The leg quarter consists of the thigh and leg combined. It looks a little intimidating at the grocery store if you have never cooked them, but I promise you it is an easy cut to prepare. Plus, the thigh and leg are dark meat that yields a super tender meal with maximum flavor every time. It is almost foolproof! Try the recipe and share your experience in the comments below! I’d be happy to see your pictures in my socials as well. Find me on Facebook or Instagram.
More Healthy Chicken Recipes:
Here are other baked chicken recipes you will love:
FAQs
A chicken quarter is one chicken leg and thigh still attached to each other.
When fully cooked, the baked chicken leg quarters will be golden with crispy skin on the outside, and firm. Use an instant-read thermometer to check for doneness. The internal temperature should read 165°F (74°C).
Either choice is a matter of personal preference. Some people prefer the tenderness of chicken thighs while others love the firm juicy meat on chicken legs.
Baked Chicken Legs Quarters
Ingredients
- 4 chicken leg quarters skin on
- 3 cloves garlic sliced
- 3 cups cherry tomatoes sliced in half
- 1 leek cleaned & sliced
- 1 onion Spanish sliced
- 1 zucchini diced
- 1 shallot sliced
- ¼ cup Parmesan cheese shredded
- 3 tablespoons olive oil
- 2 tablespoons herbes de Provence
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- 2 tablespoons kosher salt total for the dish
- 1 tablespoon freshly cracked black pepper
Instructions
- Heat a large cast iron or other heavy, oven-proof pot over high heat. Add the olive oil.
- Season the chicken liberally with salt and pepper on both sides, and sprinkle with the garlic powder and herbes de Provence. Add to the hot pan in a single layer, skin side down, and leave to brown for 2-3 minutes. Flip and repeat. Remove from the pan and set aside.
- Add all the veggies to the pan. Split them into two batches if it looks like the pan will be too crowded. Season with salt and pepper. After 5 minutes of cooking, add the tomato paste. Stir to incorporate. When the veggies start browning, add the balsamic vinegar and mix well. Immediately turn off the heat and set the veggies aside.
- Layer the chicken pieces in the bottom of the pan. Top with the lightly browned veggies. Cover the pot and bake in the preheated oven for 35 minutes. Remove from the oven, serve hot in bowls, and top with the parmesan cheese.
Notes
- If you don't have leeks, don't worry about it. Just substitute another onion.
- Don't drain off the fat from browning the chicken. The fat is going to make the veggies taste incredibly good.
- Make sure that you taste the veggies before layering them onto the chicken. If they need a seasoning adjustment, it needs to happen before they go into the oven.
- If you want to REALLY kick this one up... Remove the baked chicken leg quarters from the pan after they are cooked. Add the veggies and cooking liquid to a blender. Make sure the blender is vented and covered with a towel so it doesn't splatter all over the kitchen. Puree the vegetables. Pour the puree over the chicken, sprinkle on the parmesan and some chopped fresh parsley. So incredibly good.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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9 Responses
Oh yea- gorgeous shots! This looks like a tasty meal!
Hi Lauren:
Thanks so much! It was super tasty. I’m working on another chicken leg quarter dish that is a play on a coq au vin. I love cooking in cold weather.
Have a great day-
Scott
I’m with you on the crispy chicken skin! Looks delicious!!
Hi Natasha:
Thanks so much- I appreciate it. I love crispy skin on chicken… it’s my thang.
Have a great day-
Scott
Super crispy chicken skin. I love it!
Hey Stan:
Can’t live without crispy chicken skin. Thanks!
Take care,
Scott
You don’t say where the spices go. The garlic powder and herb de provance. I added them to the veggies…
They’re perfect! Just baked them again today. The skin is crispy, and the meat is juicy. What kind of veggies would you recommend with this?