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–+ servings
Four perfectly baked Paprika Garlic Baked Chicken Quarters resting on a white serving dish, glistening with spices.

Paprika Garlic Baked Chicken Quarters

This recipe provides a simple, flavorful, and budget-friendly way to prepare chicken quarters using a paprika and garlic rub. It is designed for busy families needing nutritious weeknight dinners that require minimal hands-on time.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 5 quarters
Course: Dinner
Cuisine: American
Calories: 468
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5-6 large Chicken Quarters with skin (about 1 pound)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon mild paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2 tablespoon Oil

Equipment

  • Large mixing bowl
  • baking tray

Method
 

  1. Preheat your oven to 400 degrees F (218 degrees C).
  2. Pat the chicken quarters dry with paper towels.
  3. In a large mixing bowl, combine all the spices and the oil. Mix these ingredients well. Add the chicken pieces and use your hands to coat each piece thoroughly with the mixture.
  4. For the best flavor, let the chicken rest for 1 hour. If you are short on time, you can bake immediately. Alternatively, you can marinate the chicken in the refrigerator for up to 24 hours. Before baking, bring the chicken close to room temperature.
  5. Arrange the chicken on a baking tray. Spoon any remaining marinade from the bowl over the chicken. Bake for 35 to 40 minutes, or until the internal temperature reaches 170 degrees F (74 degrees C). For crispier skin, place the tray on the uppermost rack and broil for the final 2 minutes.

Nutrition

Calories: 468kcalCarbohydrates: 3gProtein: 30gFat: 37gSaturated Fat: 9gCholesterol: 177mgSodium: 722mgPotassium: 417mgFiber: 1gSugar: 0.2gVitamin A: 519IUVitamin C: 0.2mgCalcium: 28mgIron: 2mg

Notes

This simple paprika garlic rub works well for families because the flavor is appealing to many palates, and the oven does most of the work. If you do not have smoked paprika, you can use mild paprika for all of it, but the smoked version adds depth.

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