Baked Chicken Thighs/Leg Quarters

"When I was first married we used to go to a Chinese restaurant that had the tastiest chicken -- spoiled by a greasy breading. After some trial and error I duplicated the flavor in this easy, economical dish. The long cooking that would dry out white meat gets the grease out of this dark meat and gives the skin a delicious crunch. It's quick to make, converts to any quantity, and is a great favorite with kids and adults both. It also holds well and the leftovers are good cold. Note: I've noticed in the last couple years that if you're not VERY CAREFUL about reading the fine print you'll end up with chicken pieces that have been "enhanced" by injecting it with some kind of "flavoring solution." Not only does this injected chicken make my DH ill from a reaction to the "flavoring solution," but it also seems to make it impossible for the chicken to pick up the flavorings you add. No matter what I do to it, "enhanced" chicken always tastes the same. So beware what you're buying. :)"
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Anonymous photo by Anonymous
photo by ElizabethKnicely photo by ElizabethKnicely
photo by Gray Panther Chef photo by Gray Panther Chef
photo by jessymroberts photo by jessymroberts
Ready In:
50mins
Ingredients:
3
Serves:
8
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ingredients

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directions

  • Arrange chicken thighs/leg quarters skin side up in a shallow baking dish.
  • Sprinkle with garlic powder.
  • Drizzle about 1/2 teaspoon soy sauce on each piece.
  • Bake at 350 degrees Fahrenheit for 45 minutes to an hour, until the skin is crisp and brown and the meat is ready to fall off the bones.

Questions & Replies

  1. Why no garlic powder?
     
  2. Sorry I meant black pepper not garlic powder.my bad.
     
  3. How long do i leave in the oven if using drumsticks
     
  4. Has anyone tried this without the skin?
     
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Reviews

  1. This was so easy and tasty, thank you! I used my Nu-wave oven so I covered mine for the first part of the cooking time then let it crisp up, served with sweet pepper rice and steamed broccoli. What an easy meal. It really irks me when someone is rude about a recipe and sites how much more they can do...this site caters to all level of cooks and even us experienced cooks like new, easy recipes. At my house, we are very grateful and thankful for your time to share this with us, it was delicious!
     
  2. This was really tasty (and REALLY easy). I used leg quarters. I added some other seasonings to the garlic powder (salt, pepper, cayenne powder, marjoram, onion powder), drizzled on the soy sauce, and baked with tin foil over the roasting pan for about an hour, and then I removed the tin foil and let the chicken skin crisp. DELICIOUS! I garnished with a bit of chopped fresh parsley and served with some mixed vegetables and rice. Thank you for sharing!
     
  3. WOW! This is terrific! I was looking for a super-easy recipe for chicken thighs and this went above & beyond my expectations. There was virtually no prep -- 5 minutes is entirely accurate -- and the house smelled divine as the chicken cooked. The skin got perfectly crispy-crunchy, the meat was juicy, and the flavor outstanding. This is a keeper, and one 'll definitely give to my college-age kids who are newbie cooks. Thanks 3KillerBs!!
     
  4. I really enjoyed the Soy flavor. I am more of a Dale's guy, but I followed your recipe. I only added hot sauce. Great cooking directions as well. His1NOnly is way off and quite rude I may add. That person used the wrong sauce and rated your recipe one star?! Just RUDE! If after your recipe turned out under done chicken, that's one thing. But sauce flavor? I am offended for you 3B.
     
  5. As a poor University student I LOVE this recipe! All very cheap ingredients and I can easily make extra and use it to make other dishes. Also it takes very little time to prepare I just toss it in the oven and study while it's baking! Thank you for posting this yummy, easy, and inexpensive dish!
     
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Tweaks

  1. I tried the original recipe with thighs using garlic powder and soy sauce. It was good, the skin crispy but just not a lot of "pow" as far as flavor. This time I used 1 TBSP minced garlic and soy sauce BUT put in a zip lock bag and allowed to marinate all night. This allowed the garlic and soy sauce to penetrate and infuse into the meat. I cooked it the same way in a 13x9 inch shallow Pyrex @ 325 for 45 to 55 minutes. I have to admit,, it did add more flavor... Thank you for the original recipe.. :) :) :)
     
  2. I skip the soy sauce and garlic and just use salt and pepper all over plus under the skin. Instead of a foil-lined glass dish, I just use a metal cookie sheet that has short edges--I guess some might consider it a jelly roll pan. I do still line it with foil because it makes for super easy cleanup. I've been using the method in this recipe for over a year now. I tried it because chicken leg quarters are generally inexpensive plus I found some marked down that needed to be used right away. The first time I tried it, I tried it with the seasonings/rub as detailed in the recipe but didn't care for the flavor. I think another good tweak instead of plain salt and pepper might be celery salt with pepper. I love celery salt on chicken. :-)
     
  3. I added spices, red wine and marinated the chicken for 2 hours!
     
  4. I make this all the time with a few adjustments. I add onion powder and instead of soy sauce I use teriyaki sauce. I also fry the thighs first and then finish them off in the oven. So good.
     

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