Cooking quartered chicken can seem daunting, but it’s actually quite simple if you follow some basic techniques. With the right preparation, seasoning, and cooking methods, you’ll end up with moist, juicy meat and crispy, golden brown skin every time. In this comprehensive guide, we’ll walk through everything you need to know to cook quartered chicken to perfection.
What Exactly is a Quartered Chicken?
A quartered chicken refers to a whole chicken that has been cut or separated into four pieces – two leg quarters and two breast quarters.
The leg quarter consists of the thigh and drumstick, while the breast quarter is the breast with the wing attached Quartering makes the chicken easier to cook and serve than roasting a whole bird
Benefits of Cooking Quartered Chicken
There are several advantages to cooking chicken quarters rather than a whole chicken:
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Quicker cooking time – Quartered pieces cook faster since heat can penetrate to the center quicker. A whole chicken takes over an hour but quarters cook in 30-45 minutes
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More even cooking – Quarters cook more evenly since the thicker, meatier parts are separated from the delicate breast meat No more dry breasts or undercooked thighs
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Better seasoning – With more surface area exposed, quarters absorb marinades and seasoning better for more flavor.
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Easier serving – Quarters are the perfect single serving size. No need to carve, just grab a quarter and go!
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More versatile – Quarters are great for grilling, roasting, frying, or braising. Cook them all the same or try different flavors and techniques.
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More affordable – Buying quartered chicken costs less per pound than a whole bird. It’s an economical way to serve chicken for a crowd.
Tips for Selecting Chicken Quarters
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Choose fresh, not frozen – Fresh chicken quarters have better texture and absorb marinades better. Only buy frozen if fresh are unavailable.
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Look for plump, intact pieces – Avoid quarters with tears or missing skin. Plump quarters mean more juicy meat.
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Check the color – The skin should be creamy white and not overly yellow. Yellow skin indicates more fat.
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Get air-chilled if possible – Air-chilled chicken retains moisture better than water-chilled chicken.
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Consider organic and free-range – Pasture-raised chicken has a richer flavor from more exercise and varied diet.
Seasoning Your Chicken Quarters
One of the keys to fabulous chicken quarters is properly seasoning them. Here are some tips:
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Dry brine first – Rubbing the quarters with salt and letting them rest improves moisture and flavor. Let sit 20-30 minutes.
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Use olive or avocado oil – Both have high smoke points for searing and add beneficial fats.
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Season under and over skin – Slide seasoning under loosened skin so flavor permeates the meat. Also season the outside.
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Try a quick marinade – 30 minutes to an hour is all you need for a zesty, tangy marinade to impart big flavor.
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Use fresh or dried herbs – Herbs like thyme, rosemary, oregano provide earthy notes. Add 1-2 teaspoons.
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Spice it up – Garlic powder, onion powder, paprika, chili powder, cumin all enhance chicken flavor.
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Finish with citrus – A squirt of lemon or lime juice right before serving adds bright, fresh flavor.
How to Cook Chicken Quarters – Stovetop and Oven Methods
You can cook quartered chicken using either stovetop or oven methods. Here are some step-by-step instructions for both:
Stovetop then Oven Method
- Pat chicken quarters dry and season all over
- Heat 1-2 Tbsp oil in large skillet over medium high heat
- Sear quarters skin-side down until golden, about 5-7 minutes
- Flip quarters and sear second side 3 minutes more
- Transfer to baking sheet and bake at 400°F for 20-25 minutes until cooked through
Browning the quarters on the stovetop first gives you that delicious crispiness before roasting them through. Use a meat thermometer to ensure they reach 165°F internally.
Oven Roast Method
- Pat chicken quarters dry and rub or brush skin with oil
- Generously season all over with desired herbs and spices
- Place on a rack over a baking sheet or broiler pan
- Roast at 425°F for 30-40 minutes until skin is browned and chicken is fully cooked
Roasting uncovered in a hot oven the entire time results in juicy meat and beautifully crisped skin too. Again, check temperature to ensure doneness.
Other Cooking Methods for Chicken Quarters
Beyond stovetop and oven, chicken quarters excel when grilled, fried, or braised:
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Grilling – Gets great char flavor. Sear over direct heat then move to indirect heat to finish cooking.
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Frying – Results in ultra crispy fried chicken. Fry in batches at 350°F for 12-15 minutes.
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Braising – Braises or cooks in sauce result in super tender quarters. Braise in flavorful liquid for 1-2 hours.
Experiment with all sorts of herb rubs, spice blends, and ethnic flavors too. Quarters handle just about any seasoning or cooking method beautifully.
Serving Suggestions for Chicken Quarters
Chicken quarters pair well with so many sides. Here are some tasty serving suggestions:
- Fresh green salad, pasta salad, or coleslaw
- Roasted or grilled vegetables like potatoes, broccoli, carrots
- Rice, couscous, quinoa, or baked beans
- Warm rolls, biscuits or cornbread with honey butter
- Mac and cheese or mashed potatoes for comfort food flair
For a complete meal, serve 2 quarters per person along with 2 sides and you’re all set!
Let’s Recap How to Cook Quartered Chicken Perfectly:
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Select fresh, intact chicken quarters for best results
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Season well under and over the skin. Consider brining or marinating.
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Sear first on the stovetop then finish cooking in the oven
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Or roast uncovered in a hot oven the entire time
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Cook to an internal temperature of 165°F
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Experiment with grilling, frying, braising for tasty variations
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Rest 5 minutes before serving for juicier meat
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Pair with salads, veggies, grains, or comfort sides
With these simple tips, you’ll be cooking moist, flavorful quartered chicken in no time. Crispy, juicy quarters are easy to make any night of the week. Enjoy!
What makes them so great?
If your family fights over the dark meat, chicken quarters are where it’s at.
They’re inexpensive, moist, meaty, and so easy to prepare. Compared to white meat, they have a juicier flavor, are richer and harder to dry out.
I love whole roasted chickens, but I have a knack for overcooking them. I also don’t like preparing them. These leg quarters are just so much easier.
There’s nothing not to love about them unless you dislike dark meat.
I’m sure you’ve heard that white meat is a healthier choice than dark meat. It’s true that dark meat has about double the amount of saturated fat as white meat, but it’s still a small amount. It also has double the amount of healthy unsaturated fat.
Some studies even indicate that dark meat is healthier than white meat. It has more nutrients and contains more zinc and iron. That’s great news, right?
One thing everyone agrees on is that the skin is unhealthy. But bake the chicken with the skin on.
It keeps the chicken moist! And it’s much easier to remove after cooking.
Before we get started on how to make these quarters, let’s look at some key tips.
- Pat the chicken dry before seasoning to ensure crispy skin.
- Use a cooling rack on the baking tray to allow air circulation and even cooking.
- Season under the skin as well as on top for maximum flavor.
- Check the internal temperature with a meat thermometer to avoid under or overcooking.
- Let the chicken rest for 5-10 minutes before serving to keep it juicy.
For extra crispy skin:
- I never do this, but you can refrigerate the chicken uncovered for a few hours before baking to dry out the skin. Leaving the chicken uncovered in the fridge helps the surface moisture evaporate. Since moisture is the enemy of crispiness, drying the skin out before cooking will give you a better chance of getting a crispy texture.
- Bake at a high temperature, but avoid overcrowding the tray to allow proper air circulation.
- I’ve never found this necessary, but you can broil for the last few minutes for an extra crispy finish.
What are chicken leg quarters?
Chicken thigh + drumstick (which is the lower part of the leg) + part of the back = chicken quarters. If you need a chicken thigh recipe, try these baked chicken thighs.
The Secret To Make The BEST JUICY Baked Chicken Quarters in the Oven
FAQ
How long should you cook quarter chicken?
Bake in a preheated 375°F oven for 45 to 55 minutes or until a meat thermometer registers 175°F (170°F for bone-in white meat and 165°F for boneless white …Dec 17, 2024
What is a quartered chicken?
A quartered chicken refers to a chicken that has been cut into four pieces: two breast quarters and two leg quarters.
How long does it take to cook chicken legs?
For baking chicken legs (drumsticks or thighs), a good starting point is 400°F (200°C) for 35-45 minutes.
Is it better to bake chicken legs at 350 or 400?
How long do you cook chicken quarters at 375?
Bake chicken quarters at 375 degrees Fahrenheit for about 25-35 minutes. If your chicken quarters are not cooking evenly, you can raise the temperature by a few degrees. However, be careful not to overcook the meat, as this will result in dry, tough chicken quarters. Should I bake the chicken quarters at 325,350 or 375ºF?
How do you cook chicken quarters in the oven?
Preheat the oven to 400° and have ready a large rimmed baking sheet, lined with aluminum foil (preferably nonstick if you have it). Pat the chicken quarters dry with a paper towel, drizzle with olive oil and sprinkle with seasoning. Rub all over to adhere. Bake for 35 minutes.
How do you make the Best Baked chicken leg quarters?
The Best Baked Chicken Leg Quarters made by simply roasting chicken leg quarters brushed with butter and seasoned at a low temperature for an hour and then raising the temperature at the end to crisp the skin. Save This Recipe! Get this sent to your inbox, plus get new recipes from us every week!