Old-Fashioned Baked Chicken

Golden baked, seasoned chicken leg quarters cooked in a cast iron skillet.

Old-fashioned baked chicken is a simple, skillet-baked recipe with crisp, seasoned skin and tender, juicy meat. Lightly seasoned and finished at a higher oven temperature for browning, this classic baked chicken is easy to prepare, mostly hands off, and well suited for straightforward weeknight dinners or traditional family meals.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 542kcal

Author Diane Gail

Ingredients

2 chicken leg quarters
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper coarse grind
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika

US Customary - Metric

Instructions

Pat the chicken completely dry with paper towels, then lightly coat all sides with olive oil to help the seasoning adhere and promote even browning.
Sprinkle both sides evenly with salt, pepper, granulated garlic, and smoked paprika, pressing gently so the seasoning sticks to the surface.
Let the seasoned chicken rest for 15 minutes to allow the seasoning to settle and the surface moisture to even out.
Arrange the chicken skin-side up in a skillet and place it in a preheated 350°F (175°C) oven. Bake for 35–45 minutes, depending on the cut and size.
Increase the oven temperature to 400°F (205°C) and continue baking for 10–15 minutes, until the skin is well browned.
Remove from the oven once the chicken reaches an internal temperature of 165°F (74°C) in the thickest part, not touching bone.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and keep the meat tender.

Notes

Use the right cut: Leg quarters stay especially juicy and develop good skin, but adjust cooking time if using smaller or leaner cuts.
Dry the skin well: Thoroughly drying the chicken before seasoning helps the skin crisp instead of steaming in the oven.
Avoid garlic powder: Granulated garlic holds up better during baking and prevents the seasoning from tasting bitter or scorched.
Check doneness correctly: Always test the thickest part of the chicken, avoiding bone, to ensure it has reached 165°F (74°C).
Store leftovers properly: Refrigerate leftover baked chicken in an airtight container and use within 3–4 days for best texture and flavor.

Nutrition