Garlic Roasted Chicken Leg Quarters

Inspired by Diana Rattray from the Spruce Eats


15 mins


45 mins


60 mins






  • 4 LM Meat chicken leg (back attached)
  • 4 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chicken broth (or 1/4 cup chicken broth and 1/4 cup white wine)

Steps to Make It

1. Gather the ingredients.

2. Preheat the oven to 425 F. Lightly oil a 9 x 13 x 2-inch baking dish or line it with foil.

3. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add the olive oil and mix well. Use a mortar and pestle to form a paste or mash it with a fork.

4. Snip off any excess skin and fat deposits from the chicken. Arrange the leg quarters in the prepared baking pan and rub the garlic-spice mixture over each piece.

5. Pour 1/2 cup of chicken broth into the bottom of the baking dish. If desired, use 1/4 cup of chicken broth with 1/4 cup of dry white wine instead.

6. Bake the chicken, uncovered, in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a meat thermometer.

7. Enjoy.