RCI-MT.004.0614.001
Oven-Baked Chicken Leg Quarters
Chicken, Leg Quarters, Frozen by the US Department of Agriculture, public domain government resource—original source of recipe A tasty oven baked chicken leg quarters recipe featuring bread crumbs, Parmesan cheese, and parsley.
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- chicken leg quarters6 unitskinned and trimmed of fat
- Skim or low-fat milk1 unit
- ½ cup
- ⅓ cup
- dried parsley flakes1 tablespooncrumbled
- ¼ teaspoon
- 1 unit
Method
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with vegetable oil spray.
2
Pat the skinned chicken leg quarters dry with paper towels to remove excess moisture, which helps the coating adhere better.
3
Pour the skim milk into a shallow bowl. In a separate shallow bowl, combine the breadcrumbs, Parmesan cheese, dried parsley flakes, and freshly ground black pepper, stirring until evenly mixed.
4
Dip each chicken leg quarter into the milk, coating all sides thoroughly, then roll in the breadcrumb mixture, pressing gently so the coating adheres.
5
Arrange the coated chicken leg quarters on the prepared baking sheet in a single layer, spacing them apart to allow even air circulation.
6
Lightly spray the top of each coated chicken leg quarter with vegetable oil spray to help promote browning and crispness during baking.
7
Bake for 40-45 minutes at 375°F until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh.
45 minutes
8
Remove from the oven and let rest for 2-3 minutes before serving to allow juices to redistribute.