Pan-Seared Chicken Leg Quarters: A Simple Guide

Chicken leg quarters are a delicious, cost-effective meal that can be prepared in a variety of ways. One popular method is pan-searing, which involves cooking the chicken in a skillet on the stovetop before transferring it to an oven to finish cooking. This technique helps to create a crispy skin and juicy, tender meat.

To pan-sear chicken leg quarters, start by patting the chicken dry with paper towels to remove any excess moisture. This is an important step, as it helps the skin get crispy later on. Then, season the chicken with your desired spices and herbs. You can use a variety of seasonings, such as salt, pepper, thyme, sage, paprika, garlic powder, onion powder, cayenne pepper, or a Creole or Cajun spice mix. Be careful with herbs that have large pieces, as they may burn in the oven.

Next, heat some oil in a large skillet over medium to medium-high heat. Avoid using olive oil, as it has a low smoke point. Instead, opt for oils with a higher smoke point, such as grapeseed, canola, or rice bran oil. Once the oil is hot, place the chicken quarters in the pan, skin-side down, and let them sizzle. It's important not to crowd the pan, so cook in batches if necessary.

Let the chicken cook for 5-7 minutes without moving it, as this will help the skin render and release more fat. After the skin is browned and crispy, flip the chicken and continue cooking for another 7-8 minutes. Then, flip again and cook on the skin side for an additional 4-5 minutes.

To check if the chicken is done, use a meat thermometer to ensure it has reached an internal temperature of 165°F. For even more tender and juicy meat, some people prefer to cook the chicken to a higher temperature of 170-190°F.

If you don't have a meat thermometer, you can also check the doneness of the chicken by poking it with a skewer or cutting into it to see if the juices run clear. Keep in mind that thinner boned chickens may leak marrow, which can make the juices appear pink even when the chicken is fully cooked.

Once the chicken is cooked to your desired level of doneness, remove it from the heat and let it rest for a few minutes before serving. This helps the juices settle and ensures the chicken stays moist.

Pan searing basics

Pan-Searing Basics

Pan-searing chicken leg quarters is a great way to add flavor and texture to your dish. Here are some essential steps and tips to help you achieve the best results:

Choose the Right Pan

Use a cast-iron skillet or a heavy-duty pan that can withstand high temperatures and distribute heat evenly. Cast iron is ideal because it gets very hot, holds heat well, and gives the chicken skin that extra crispiness.

Prepare the Chicken

Start with bone-in, skin-on chicken leg quarters. The bone adds flavor, and the skin protects the meat from drying out too quickly. Before cooking, pat the chicken dry with paper towels to remove excess moisture. This step is crucial for achieving crispy skin. You can also separate the skin from the muscle and slide in some butter and lemon slices for extra flavor and moisture.

Seasoning

Season the chicken generously with salt and pepper. You can also use other seasonings like thyme, sage, paprika, garlic powder, onion powder, or cayenne pepper. Be creative and experiment with different spice blends, but avoid herbs with large pieces as they may burn in the oven.

Oil

Use an oil with a high smoke point, such as grapeseed, canola, or rice bran oil. Avoid olive oil for pan-searing. Add enough oil to the pan to coat the surface evenly—about 1 to 2 tablespoons should be sufficient.

Cooking Technique

• Heat your pan over medium to medium-high heat.
• Place the chicken quarters in the pan, skin-side down, in a single layer.
• Let the chicken sizzle and cook undisturbed for about 5-7 minutes. This will allow the fat from the skin to render, adding more flavor to the dish.
• Do not overcrowd the pan. Cook in batches if necessary.
• After the skin has browned and crisped, turn the chicken quarters over and continue cooking for another 7-8 minutes.
• If you want to add extra flavor, you can deglaze the pan with some wine and garlic cloves after removing the chicken temporarily.
• Return the chicken to the pan and transfer it to the oven to finish cooking.

Temperature and Doneness

Chicken leg quarters are typically safe to eat when they reach an internal temperature of 165°F. However, for optimal taste and tenderness, you can cook them to a higher temperature of 170-190°F. The higher temperature will result in fall-off-the-bone tender meat while still being juicy and moist.

Resting

After removing the chicken from the oven, let it rest for about 5 minutes before serving. This allows the juices to settle, ensuring the chicken stays moist and flavorful.

Oven roasting

Chicken leg quarters are a combination of the thigh and drumstick, sometimes with a portion of the back attached. This cut of meat is full of flavour and is a great budget-friendly option.

Preparation:

Pat the chicken dry with a paper towel. This will help the skin get crispy. You can also remove excess fat from the chicken at this stage.

Seasoning:

Brush the chicken with olive oil, butter, or another oil of your choice. You can also brush the chicken with soy sauce, either under the skin or on both sides.

For seasoning, you can use salt and pepper, or get creative with spices such as garlic powder, onion powder, paprika, cayenne pepper, dried herbs, dill weed, or celery salt. You can also use a combination of these spices or a pre-made seasoning blend.

Cooking:

Preheat your oven to between 350-450 degrees Fahrenheit. Place the chicken leg quarters skin-side up in a baking pan or shallow roasting pan. You can line the pan with foil and/or place a baking rack in the pan to keep the chicken out of the grease.

Bake the chicken for 35-60 minutes, depending on the oven temperature and size of the chicken. The chicken is done when the internal temperature reaches 165-175 degrees Fahrenheit.

Let the chicken rest for 5-10 minutes before serving. This helps the juices settle so that the chicken is juicy and not dry.

Tips:

• Use a meat thermometer to check if the chicken is cooked to your liking.
• For extra crispy skin, place the chicken under the broiler for a few minutes at the end of cooking.
• Bone-in, skin-on chicken produces more flavourful and moist meat.
• Cast-iron pans are great for cooking chicken leg quarters as they get very hot and hold heat well.

Choosing the right cut of chicken

When choosing the right cut of chicken for pan-searing, there are a few things to consider. Firstly, bone-in, skin-on chicken will produce more flavourful meat as the bone marrow and fat attached to the bone infuse the chicken. The skin also provides a protective layer that keeps the meat from drying out too quickly.

Chicken leg quarters are a great cut to choose as they are a combination of the thigh and drumstick, which means they are entirely dark meat, resulting in loads of flavour. They are also a more cost-effective option than buying thighs and drumsticks separately.

If you are looking for a quicker cooking option, you could opt for boneless, skinless chicken breasts. However, keep in mind that bone-in, skin-on chicken will yield a more flavourful and juicy result.

When purchasing chicken leg quarters, look for pieces with the skin on. This is usually how they are sold, and you will use the rendered fat to help fry the chicken.

If you are unable to find chicken leg quarters, you could also consider using chicken thighs, as they are a similar cut and can be cooked using the same method.

How to get the skin crispy

To get the skin crispy when pan-searing chicken leg quarters, follow these steps:

• Pat the chicken dry: Use paper towels to pat the chicken leg quarters dry. Removing excess moisture from the skin will help it get crispy during cooking.
• Season the chicken: Brush the chicken with olive oil or another heat-safe oil. Season both sides of the chicken liberally with your desired spices and herbs. You can use a blend of paprika, garlic powder, onion powder, salt, and pepper, or experiment with other combinations like thyme, sage, or cayenne pepper.
• Use a cast-iron pan: Cast-iron pans are ideal for searing chicken as they heat evenly, get very hot, and hold heat well.
• Heat oil in the pan: Add enough oil to the pan to coat the surface, about 1-2 tablespoons. Use an oil with a high smoke point, such as grapeseed, canola, or rice bran oil. Avoid using olive oil for this step.
• Sear the chicken: Place the chicken quarters in the pan, skin-side down. Let them sizzle without crowding the pan, as this will cause the skin to stick and tear. Sear for 5-7 minutes without lifting or checking.
• Turn down the heat: After the initial sear, lower the heat slightly and continue frying for another 7-8 minutes.
• Flip the chicken: Turn the chicken over and fry on the other side for 4-5 minutes.
• Check the temperature: Use a meat thermometer to check the internal temperature of the chicken. Chicken is safe to eat at an internal temperature of 165°F (74°C), but for optimal taste and texture, dark meat like chicken leg quarters is best cooked to about 185°F-190°F (85°C-87°C).
• Broil if needed: If the skin is not crispy enough, place the chicken under the broiler for 2-3 minutes to crisp it up further.

By following these steps and being patient during the cooking process, you can achieve crispy, golden-brown skin on your pan-seared chicken leg quarters.

What to serve with chicken leg quarters

Chicken leg quarters are a versatile main course that can be paired with a variety of side dishes. Here are some ideas for what to serve with chicken leg quarters:

• Vegetables: You can balance out the heavy main dish with some healthy veggies. Try eggplant, cauliflower, patty pan squash, broccoli, asparagus, or Brussels sprouts.
• Potatoes: For a comforting meal, make Instant Pot sweet potatoes, Greek lemon potatoes, or simple, buttery air fryer potatoes.
• Salads: For a lighter option, pair the chicken with a creamy cucumber salad, beet salad, or arugula salad.
• Other side dish options: You can also serve the chicken with keto eggplant parmesan, roasted Brussels sprouts, or a simple side of rice and beans.
• Leftovers: Leftover chicken is delicious when eaten cold! Make a lunch plate with cold leftover chicken, quick pickles, fresh-cut veggies, and homemade ranch or blue cheese dressing.

Frequently asked questions