Herb and Garlic Butter Chicken Leg Quarters

herb garlic chicken leg quarters roasted golden in pan with herb butter pan juices

Herb and Garlic Butter Chicken Leg Quarters

Juicy, golden chicken leg quarters slathered in rosemary and thyme herb garlic butter, roasted until crispy-skinned and served with the most incredible built-in pan sauce. Budget-friendly, deeply flavorful, and ready in just over an hour.

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Prep Time 10

Cook Time 50

Rest Time 10

Total Time 1

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 659

Ingredients Equipment Method Notes

Ingredients

4 chicken leg quarters (about 3 lb total) Called chicken marylands in Australia, chicken legs in the UK. Can substitute with 8 bone-in, skin-on thighs.
0.5 tsp kosher salt For sprinkling on the skin before roasting.
0.33 cup dry white wine (chardonnay or similar) Can substitute with low-sodium chicken broth.
7 tbsp unsalted butter, softened If using salted butter, reduce or omit the added salt in the butter mixture.
4 garlic cloves, minced Use a garlic press or microplane. Fresh only, no substitutes.
2 tsp fresh rosemary leaves, finely chopped Substitute: 1.5 tsp dried rosemary, chopped.
2 tsp fresh thyme leaves, finely chopped Substitute: 1.5 tsp dried thyme, chopped.
0.75 tsp kosher salt For the herb garlic butter.
0.25 tsp black pepper Freshly ground preferred.

Equipment

Roasting pan or large baking dish
Garlic press or microplane
Tablespoon (for loosening skin)

Method

Preheat your oven to 425 degrees F (400 degrees F convection). A fully preheated oven is essential for getting the skin browning immediately.
Make the herb garlic butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, 3/4 tsp salt, and black pepper. Stir until fully combined and smooth.
Loosen the skin: Turn a tablespoon upside down and slide the curved back of the spoon in from the straight edge of the thigh, gently working it to create a pocket between the skin and the flesh on both the thigh and drumstick. The curved shape hugs the flesh so it will not pierce the skin.
Butter the chicken: Push about 80 percent of the herb garlic butter under the skin, distributing evenly across the thigh and drumstick. Smear roughly 5 percent on the underside flesh side and the remainder on top of the skin.
Arrange and season: Place the chicken skin-side up in the roasting pan. Sprinkle the 1/2 tsp kosher salt evenly over the skin. Pour the white wine around (not over) the chicken.
Roast at 425 degrees F for 10 minutes to start the skin browning, then reduce oven to 400 degrees F (375 degrees F convection). Roast for a further 40 minutes, basting with pan juices every 10 minutes starting at the 20-minute mark.
Rest and serve: Remove from the oven and rest uncovered for 10 minutes. Serve with the herb garlic pan juices spooned generously over the top.

Notes

Make-ahead: Assemble buttered chicken in the pan, cover, and refrigerate up to 24 hours. Add 5 minutes to roasting time. Leftovers: Store in an airtight container with pan juices for 3 to 4 days in the fridge, or freeze for up to 2 months. Reheat: Covered at 350 degrees F for 15 to 20 minutes; uncover for the last 5 minutes to re-crisp the skin.