Garlic Roasted Chicken Leg Quarters

November 2, 2011 at 1:30 pm (Chicken, Entrees)

It all started with a Google search: “Chicken Leg Quarters Recipe”.  Chicken leg quarters were dirt cheap that particular week, and I was looking for some new-to-me ideas.  I was in the middle of measuring ingredients when I realized that it had some more ‘exotic’ ingredients.  Well, ‘exotic’ for my picky family’s scrutinizing tastes.  (I am referring to the chili powder and cumin, which are probably spices that everyday normal people use.)

I even thought about abandoning my efforts, but I had some ingredients already mixed in the bowl.  My family would just have to suck it up for this one.  

Shockingly enough, it was a huge hit.  The pickiest of them all DEVOURED this chicken and asked for seconds.  Go figure.  It is now a favorite of ours.  Very tasty, not overwhelming on flavor.  It was just right.



  • 4 cloves garlic, finely minced
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • dash freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 chicken leg quarters
  • 1/2 cup chicken broth (part dry white wine, if desired)


Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.
Serves 4.


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