Chicken Thigh-Drumstick Roast
This oven roasted chicken leg quarters is a simple recipe which requires only some few simple pantry ingredients to make a perfectly roasted chicken. You’ll love this super easy recipe of roasted chicken leg quaters that turns out so juicy, succulent inside and crisp outside every time you make.
This chicken leg quarters recipe is by far one of the easiest and tastiest chicken roast recipe. Tender, juicy roasted chicken leg quarters are not only easy to prepare and delicious, but they’re an ultimate in effortless cooking and easy on the budget.
All you have to do is simply season and pop into the oven. There is a lot of flavor coming from the rub alone and that beautifully caramelized skin is just so tasty.
This chicken roast recipe is a great weeknight meal. Very flavorful and scrumptious loaded with veggies along side. The spices have a nice flavor balance. The preparation is done in jiffy and easy to clean up. This is a great meal to opt for when you don’t feel like doing much or don’t want to go for an elaborate meal.
You will come across different ways of cooking chicken legs and thighs, but one of our favorites for flavor and ease has to be oven bake or roast. This technique results in a moist, juicy chicken with a crisp, flavorful outer crust that everyone in the family will love.
You can vary the seasoning mix in this recipe and use what you like. I’ve tried using mixed herbs and peri peri spice mix. Along with these spice the other ingredients I’ve used is ginger garlic paste, melted butter, oil, black pepper, red chilly powder and off course salt.
To give the chicken even more flavor, you may use mix of butter and olive oil instead of regular cooking oil or totally use butter alone. Butter will give the chicken more flavor and a richer, deeper color.
WHAT ARE CHICKEN LEG QUARTERS?
Chicken leg quarters are whole chicken legs which are comprised of thighs and drumsticks in one piece. It also has a piece of the back attached to them.
It is also known as thigh-drumstick piece. When a thigh-drumstick piece has a portion of the back attached to it, these cuts are called chicken leg quarters. It’s named a quarter because it consists of about a quarter of the whole bird.
WHAT IS ROASTING?
Roasting is a cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides. Food can be roasted over an open flame, an oven, or additional heat sources. Once roasted, foods such as meat and vegetables will have a flavor that is enhanced through caramelization and browning.
WHAT IS THE DIFFERENCE BETWEEN ROASTING AND BAKING?
Although the two terms might seem similar at first but there is certainly a difference between roasting and baking. There are some crucial elements that define the two which can help you decide whether to roast or bake in various cooking scenarios. The main differences between roasting and baking are the types of foods and the temperature of the oven. When it comes to temperature, roasting requires a higher oven temperature of above 400°F (205°C) for the cooking process, while baking takes place at lower oven temperatures around 350°F (180°C)and below.
Roasting involves cooking foods, like red meat, potatoes, chicken, and vegetables, that already have a solid structure before you begin cooking. Baking, however, refers to foods without initial structure, like cakes and cookies.
WHY YOU’LL LOVE THESE ROASTED CHICKEN LEG QUARTERS
● A wholesome meal of roasted succulent chicken and roasted veggies.
● Tender and juicy chicken on the inside
● Golden and crisp skinned on the outside
● Flavorful and delicious
● Just 10 minutes to preparation
● Made with just a handful of pantry staple ingredients
● Hearty scrumptious chicken dinner
● Easy clean up
INGREDIENTS YOU’LL NEED TO MAKE OVEN ROASTED CHICKEN LEG QUARTERS
This section explains what all ingredients is used in making the oven roasted chicken leg quarters, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
Chicken Leg Quarters – I prefer to use chicken skin on but you use skinless according to your own preference. You can also use organic chicken for best flavor and nutrition.
Fats – Melted butter and sunflower cooking oil is used. You can just use butter alone or can also use olive oil instead of butter and oil.
Spices – mixed herbs, peri peri spice mix, red chilli powder, cracked black pepper and salt. You can use oregano instead of mixed herbs and paprika or cayenne pepper instead of red chilli powder. Peri peri spice mix is optional or you can replace it with some other spice mix as per your likings.
Ginger Garlic Paste – You can use grated ginger garlic or pound them coarsely in a mortar and pestle.
Lime Juice – You can replace it with vinegar but I prefer lime or lemon juice here.
Salt – The recipe uses regular salt. You can use sea salt or Himalayan salt.
Veggies – The vegetables I used to roast along with chicken are onion, tomato, potato, whole chillies, beans and broccoli floret. You can use cauliflower, zucchini, Brussels sprouts, carrots etc.
HOW TO MAKE ROASTED CHICKEN LEG QUARTERS
This section shows how to cook chicken leg quarters in the oven, with step-by-step photos and details about the technique with video tutorial. For full instructions, see the recipe card below.
With just a handful of ingredients and a few minutes of hands-on preparation time, you can transform chicken leg quarters or thigh-drumstick pieces along with some of your favourite veggies into an irresistible, succulent and scrumptious oven-roasted chicken dish.
I made a simple recipe video of this scrumptious chicken Leg quarters roast recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Roasted Chicken Leg Quarters Video Tutorial
Preheat the oven to 210°C (410°F) for 10 minutes.
Line the baking tray with aluminum foil or if you don’t want to use aluminum foil you can lightly oil the baking tray or dish.
In a mixing bowl add in the butter, oil, red chilli powder, mixed herb, peri peri spice mix, black pepper powder, salt to taste and ginger garlic paste. Combine all the ingredients well.
Take the clean chicken and pat dry with clean kitchen towel.
Using a knife or fork prick the chicken nicely from the inside of the skin. These will allow the spice to penetrate well inside the chicken while roasting and result in a well spiced and flavorful chicken.
Rub the spice mixture in the inside and outside of the chicken. Apply the mixture well all over the chicken. (You can also keep it marinated for few hours or overnight, I kept for few minutes while I did the other preparation)
Place the chicken onto the prepared baking tray.
Place the veggies around the chicken randomly. Take the leftover spice mixture and apply them on the veggies.
Pop in the chicken in a preheated oven and roast the chicken leg quarters uncovered at 205-210° C for 35 to 40 minutes. You can turn over the chicken in mid way. This step is optional but I like doing that.
Remove from oven and transfer to a serving dish. If there is any leftover sauce from the tray, rub or pour them over the roasted chicken. Enjoy!
NOTES:
● Prick the chicken nicely all over especially the inside of the skin if you’re using skinned chicken for a well spiced and flavorful chicken.
● You can use skinless chicken leg quarters or drumsticks.
● Line the baking tray or dish with aluminum foil for much easier cleaning after cooking.
● You can use oregano if mixed herb is not available with you.
● You can replace chilli powder with paprika or cayenne
● Use veggies of your choice.
● You can choose the seasoning of your choice. There are lots available in the market.
RECIPE CARD
Chicken Leg Quarters Roast With Veggies
Equipment
- OTG
- Baking tray
- Mixing bowl
- aluminum
Ingredients
- 2 large chicken leg quarters (500-600 grams)
- 1 tablespoon butter
- 1 tablespoon oil
- 1 teaspoon red chilli powder
- 1 teaspoon mixed
- 1 teaspoon peri peri spice
- ½ teaspoon black pepper
- 1 teaspoon ginger garlic paste
- 1 teaspoon salt
- ½ lemon
- 1 large onion cubed
- 1 large tomato
- 1 large potato cubed
- 3-4 chillies
- 5 french beans (cut into two)
- 6-7 broccoli florets
Instructions
- Preheat the oven to 205°C (400°F) for 10 minutes.
- Line the baking tray with aluminum foil or if you don't want to use aluminum foil you can lightly oil the baking tray or dish.
- In a mixing bowl add in the butter, oil, red chilli powder, mixed herb, peri peri spice mix, black pepper powder, salt to taste and ginger garlic paste. Combine all the ingredients well.
- Take the clean chicken and pat dry with clean kitchen towel.
- Using a knife or fork prick the chicken nicely from the inside of the skin. These will allow the spice to penetrate well inside the chicken while roasting and result in a well spiced and flavorful chicken.
- Rub the spice mixture in the inside and outside of the chicken. Apply the mixture well all over the chicken. (You can also keep it marinated for few hours or overnight, I kept for few minutes while I did the other preparation)
- Place the chicken onto the prepared baking tray.
- Place the veggies around the chicken randomly. Take the leftover spice mixture and apply them on the veggies.
- Pop in the chicken in a preheated oven and roast the chicken leg quarters uncovered at 205-210° C for 35 to 40 minutes. You can turn over the chicken in mid way. This step is optional but I like doing that.
- Remove from oven and transfer to a serving dish. If there is any leftover sauce from the tray, rub or pour them over the roasted chicken. Enjoy!
Video
Notes
- Prick the chicken nicely all over especially the inside of the skin if you're using skinned chicken for a well spiced and flavorful chicken.
- You can use skinless chicken leg quarters or drumsticks.
- Line the baking tray or dish with aluminum foil for much easier cleaning after cooking.
- You can use oregano if mixed herb is not available with you.
- You can replace chilli powder with paprika or cayenne
- Use veggies of your choice.
- You can choose the seasoning of your choice. There are lots available in the market.
STORAGE INSTRUCTIONS
Store: Keep leftover roasted chicken leg quarters in the refrigerator for 3-4 days.
Reheat: Reheat in a 180° C preheated oven for best results for about 10-15 minutes or in a microwave for a quick option.
Freeze: Freeze roasted chicken in an airtight container for upto 2-3 months.
LOOKING FOR MORE CHICKEN LEG RECIPES? CHECK THIS OUT:
Baked Whole Chicken Leg
Pan Baked Chicken Leg Quarters
Spiced Fried Chicken
Chicken Drumstick Fry
Crispy Fried Chicken Drumsticks
Peri Peri Chicken
FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY
● Bhut Jolokia Grilled Chicken
● Easy Chilli Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Spicy Mango Chicken Wings
● Quail Fry
● Chicken Masala Fry
● Peri Peri Chicken Strips
● Chicken Potato Fry
● Coca Cola Chicken
THE CHICKEN CURRY COLLECTION
● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make this chicken roast recipe please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
