Baked Chicken Leg Quarters with Paprika Butter
Dry rubbed, soy marinated leg quarters brushed with paprika butter and roasted until the skin is crisp.
Equipment
- Large mixing bowl
- Half sheet pan
- Small saucepan
- Pastry brush
- Instant read thermometer
Ingredients
Main Ingredients
- 2 kg chicken leg quarters about 6 pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp steak seasoning
- ½ tsp cayenne pepper
- ¼ tsp lemon pepper
- 1 tsp paprika
- 5 tsp low sodium soy sauce
- 4 tbsp unsalted butter
- 1 tbsp paprika for the glaze
Instructions
Cooking
- Season. Pat dry, then rub with the salt, pepper, steak seasoning, cayenne, lemon pepper, and 1 teaspoon paprika. Add the soy sauce and toss.
- Marinate. Refrigerate 2 hours or overnight.
- Glaze. Heat the oven to 400 degrees F. Melt the butter and whisk in 1 tablespoon paprika.
- Brush. Brush both sides and set skin side up on a greased half sheet pan.
- Roast. Bake 45 to 50 minutes, until at least 165 degrees F in the thickest part. Rest 5 minutes.
Notes
Substitutions: Smoked paprika can replace regular paprika, and cayenne can be left out.
Tips: Dry the skin well and leave space between pieces.
Storage: Refrigerate 3 to 4 days.