Frugal -Baked Chicken Leg Quarters

Posted on July 25, 2026

These Baked Chicken Leg Quarters are gloriously juicy on the inside with irresistibly crispy, golden skin on the outside. Seasoned with a fragrant blend of sweet and hot Hungarian paprika, then brushed with spiced butter throughout roasting, every bite is packed with bold, smoky flavor. A simple weeknight dinner that looks and tastes like something truly special.

Frugal Dinner

Ingredients

4 chicken leg quarters between 350 g – 400 g/ 12.3 -14 oz per piece

2 tablespoons unsalted butter

1 teaspoon fine sea salt

¼ teaspoon ground black pepper

1 teaspoon sweet Hungarian paprika powder

¼ teaspoon hot paprika powder to taste

Instructions

1

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

2

Pat the legs dry with kitchen towels.

3

Melt the butter in a small saucepan. Add the salt, pepper, and spices. Mix well.

4

Brush: Place the quarters on a baking tray and rub them well on both sides with about ¾ of the spiced melted butter. Keep a small amount to brush them again during the roasting time.

5

Bake, skin side up, for 15 minutes. Flip, brush with some of the marinade and some cooking juices and bake for another 15 minutes.

6

Flip again, brush with the remaining marinade and some cooking juices, and sprinkle with a little more salt and paprika powder on the skin side. Finish baking for another 15 minutes, a total time of 45 minutes.

7

If the quarters are smaller than indicated, reduce the roasting time accordingly.

8

Check if the chicken is cooked through. If using a meat thermometer, the internal temperature of the chicken should be 74 – 76 degrees Celsius/ 165 – 170 degrees Fahrenheit.

Key Points About Ingredients:

• Chicken leg quarters (350–400 g each) are ideal for roasting because their higher fat content keeps the meat moist and tender throughout the long oven time.
• Unsalted butter acts as the base of the spice rub, helping the paprika and seasonings adhere to the skin while promoting deep golden browning and rich flavor.
• Sweet Hungarian paprika powder gives the dish its characteristic warm, vibrant color and mild sweetness, while hot paprika adds a gentle heat — adjust to your taste.
• Flipping and basting the chicken three times during roasting ensures every surface is evenly cooked, beautifully colored, and packed with flavor from the cooking juices.
• Fine sea salt is preferred here for its clean flavor and even distribution; always check internal temperature (74–76°C / 165–170°F) to confirm the chicken is safely cooked through.

Key Nutritional Insights:

• Chicken leg quarters are an excellent source of high-quality complete protein, providing all essential amino acids needed for muscle repair and overall body function.
• Dark chicken meat contains more iron and zinc than white breast meat, supporting immune health and energy metabolism.
• The skin contributes most of the fat content; removing it after cooking can significantly reduce total fat and calorie intake if desired.
• Paprika is rich in antioxidants including beta-carotene and capsanthin, which contribute to the vibrant red color and offer anti-inflammatory benefits.
• Using unsalted butter gives you full control over sodium levels — the measured salt in this recipe keeps sodium at a reasonable level per serving.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories520
• Standard DV% Daily Value*
• Total Fat34 g72 g47.22%
• Saturated Fat11 g20 g55%
• Trans Fat0 g
• Polyunsaturated Fat6 g
• Monounsaturated Fat14 g
• Cholesterol195 mg300 mg65%
• Sodium680 mg2300 mg29.57%
• Total Carbohydrate1 g275 g0.36%
• Dietary Fiber0 g28 g0%
• Total Sugars0 g
• Added Sugars0 g50 g0%
• Sugar Alcohal0 g
• Protein50 g50 g100%
• Vitamin D (Cholecalciferol)18 mcg20 mcg90%
• Calcium22 mg1300 mg1.69%
• Iron2 mg18 mg11.11%
• Potassium520 mg4700 mg11.06%
• Vitamin A820 mcg900 mcg91.11%
• Vitamin C (Ascorbic Acid)1 mg90 mg1.11%
• Vitamin E (Tocopherol)1 mg15 mg6.67%
• Vitamin K8 mcg120 mcg6.67%
• Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
• Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
• Vitamin B3 (Niacin)9 mg16 mg56.25%
• Vitamin B6 (Pyridoxine)0.7 mg1.7 mg41.18%
• Folate12 mcg400 mcg3%
• Vitamin B12 (Cobalamine)0.8 mcg2.4 mcg33.33%
• Biotin4 mcg30 mcg13.33%
• Vitamin B5 (Pantothenic acid)1.5 mg5 mg30%
• Choline115 mg550 mg20.91%
• Phosphorus370 mg1250 mg29.6%
• Iodine5 mcg150 mcg3.33%
• Magnesium32 mg420 mg7.62%
• Zinc3.5 mg11 mg31.82%
• Selenium38 mcg55 mcg69.09%
• Copper0.1 mg0.9 mg11.11%
• Manganese0.03 mg2.3 mg1.3%
• Chromium2 mcg35 mcg5.71%
• Molybdenum5 mcg45 mcg11.11%
• Chloride90 mg2300 mg3.91%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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