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• 6 whole Chicken Legs Quarters
• 1.5 teaspoon Salt (Table or Kosher)
• 1.5 teaspoon Sweet Paprika
• 1.5 teaspoon Black Pepper (Freshly grounded)
• Cooking Spray


1 . Pat dry your chicken. To ensure that you’ll achieve a super crispy skin, you need to remove any excess moisture from the chicken legs. Pat them dry on both sides before seasoning.
2 . Season the chicken legs on both sides. The amount of seasoning will depend on the size of your chicken legs and personal preference. I would say that about 1/4 teaspoon on each (salt, paprika, and pepper) leg would suffice.
3 . Preheat your oven. To slow roast the chicken leg quarters preheat your oven to 300F.
4 . Prepare the chicken for roasting. Spray your heavy baking sheet or roasting dish with some cooking oil. Place your seasoned chicken leg quarters on top and cover with aluminum foil.
5 . Roast the chicken leg quarters. Place the sheet with chicken in the middle rack of a preheated oven and bake for 1 hour and 30-40 minutes. Then raise the temperature of the oven to 425F and remove the foil. Depending on how much juice the chicken produces, you may want to add a splash of water. You want the bottom of the dish to be covered with chicken juices (BTW, they ‘re delicious too). You may want to spoon over a bit of these juice on top of each leg and roast them for another 10-15 minutes until the skin is super crispy.
6.  Serve warm. When you take the chicken out of the oven, it will be hot. Let it cool off a bit before serving.

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