Hey there, fellow foodies! Today I’m super excited to dive into one of my absolute favorite dinner options – the quarter chicken! Whether you’re looking to save money by cutting up a whole bird yourself, or seeking the juiciest, most flavorful chicken recipe for your next family dinner, I’ve got you covered.
After years of cooking quarter chickens weekly for my family (my husband actually gets disappointed when I make anything else!), I’ve gathered all my best tips and tricks to share with you. So let’s get cluckin’!
What Exactly is a Quarter Chicken?
Before we dive into cooking methods, let’s clarify what we’re talking about A quarter chicken is exactly what it sounds like – a whole chicken divided into four equal parts Each quarter typically includes
- Leg Quarter: Thigh + drumstick + part of the back
- Breast Quarter: Breast with wing attached
When you quarter a chicken, you’re essentially dividing it into four pieces that are perfect for serving individual portions. Each quarter contains approximately a quarter of the meat on the chicken (though leg quarters are slightly less).
Why Choose Quarter Chicken?
There are so many advantages to cooking chicken quarters rather than whole birds or individual pieces
- Quicker cooking time – Quarters cook in just 30-45 minutes versus over an hour for a whole chicken
- More even cooking – No more dry breasts while the thighs aren’t done!
- Better seasoning absorption – More surface area means more flavor
- Perfect portion size – One quarter per person makes serving easy
- Versatility – Grill, roast, fry or braise them
- Economical – Usually cheaper per pound than individual cuts
- Juicier results – Especially with dark meat quarters
For my family, I find quarters strike the perfect balance I love whole roasted chickens too, but I have a knack for overcooking them (don’t we all?) Quarters are just so much easier to get right every time.
How to Quarter a Chicken Yourself
If you’re feeling adventurous (and want to save money), quartering a chicken yourself is easier than you might think! Here’s my simplified 3-step process:
What You’ll Need:
- A sharp knife (boning knife or chef’s knife works best)
- A dedicated poultry cutting board
- Optional: kitchen shears for tough parts
Step 1: Separate the Legs
Place your chicken breast-side up. Gently pull one leg away from the body, then slice between the thigh and body until you see the hip socket. Cut through that joint to remove the leg. Repeat with the other leg.
Step 2: Remove the Backbone
Lift the chicken and cut downward through the rib cage. Then cut through the shoulder joints to separate the breast from the backbone. Don’t throw that backbone away! Save it for making delicious stock later.
Step 3: Split the Breast
Slice along both sides of the bone in the center of the breast, cutting through the rib cage. Use the heel of your knife to split the wishbone in half, then separate the breast halves.
Voilà! You now have four beautiful chicken quarters ready for cooking.
The Best Way to Cook Chicken Quarters
After experimenting with countless methods over the years, I’ve settled on a ridiculously easy yet incredibly flavorful approach that requires just 5 ingredients and 5 minutes of prep!
My Go-To Quarter Chicken Recipe
Ingredients:
- Chicken quarters (leg or breast, your preference)
- Olive oil
- Salt
- Paprika
- Black pepper
- Granulated garlic
Instructions:
- Preheat your oven to 400°F
- Line a large rimmed baking sheet with aluminum foil
- Pat the chicken quarters dry with paper towels (this is crucial for crispy skin!)
- Drizzle with olive oil and sprinkle generously with your seasoning mix
- Rub the seasonings all over to ensure even coating
- Bake for about 35 minutes or until internal temperature reaches 165°F
This simple method yields incredibly juicy meat with perfectly crispy skin every time. My husband loves it so much that he’s actually disappointed when I make anything else!
Pro Tips for Perfect Chicken Quarters
After making this weekly for years, I’ve picked up some game-changing tips:
- Pat the chicken dry before seasoning for the crispiest skin
- Use a cooling rack on your baking sheet for better air circulation
- Season both top and bottom of the quarters for maximum flavor
- Always use a meat thermometer – cook to 165°F for safety
- Let the chicken rest 5-10 minutes before serving for juicier results
- For extra crispy skin: Leave chicken uncovered in the fridge for a few hours before cooking to dry out the skin
Different Cooking Methods for Chicken Quarters
While my basic oven method is foolproof, there are several delicious ways to cook chicken quarters:
Stovetop-to-Oven Method
- Pat quarters dry and season all over
- Heat 1-2 Tbsp oil in large skillet over medium-high heat
- Sear quarters skin-side down until golden (5-7 minutes)
- Flip and sear second side 3 minutes more
- Transfer to baking sheet and bake at 400°F for 20-25 minutes
Oven Roast Method
- Pat quarters dry and brush with oil
- Season generously with desired herbs and spices
- Place on a rack over a baking sheet
- Roast at 425°F for 30-40 minutes until skin is browned
Grilling Method
- Pat dry and season quarters
- Sear over direct heat first
- Move to indirect heat to finish cooking
- Takes about 30-45 minutes total
Frying Method
Results in ultra-crispy fried chicken. Fry in batches at 350°F for 12-15 minutes.
Braising Method
For super tender meat, braise in flavorful liquid for 1-2 hours.
Health Benefits of Chicken Quarters
I know some people worry that dark meat isn’t as healthy as white meat, but that’s not entirely true! While dark meat does have about twice as much saturated fat as white meat, it’s still not a lot in the grand scheme of things. Plus, it also has double the amount of healthy unsaturated fat.
Some studies even suggest dark meat might be healthier than white meat! Leg quarters specifically are packed with:
- Protein for energy
- Selenium to protect blood vessels
- Vitamin A
- Vitamin B-12 for healthy nerve function
- Potassium
- Choline
- Phosphorus
- Pantothenic acid for healthy cell metabolism
If you’re concerned about fat, you can always remove the skin after cooking. I recommend cooking with the skin on to keep the meat moist, then removing it before eating if you prefer.
Delicious Sides to Serve with Quarter Chicken
Quarter chicken pairs beautifully with so many sides! Here are some of our favorites:
- Roasted potatoes (my son’s absolute favorite – the only way he’ll eat potatoes!)
- Fresh green salad
- Pasta salad or coleslaw
- Grilled vegetables like broccoli, carrots, or asparagus
- Rice, couscous, or quinoa
- Warm rolls or cornbread with honey butter
- Mac and cheese or mashed potatoes for a comfort food meal
For a complete dinner, I typically serve one quarter per person with two sides, and everyone leaves the table happy!
Buying Guide: Selecting the Best Chicken Quarters
If you’re not cutting your own, here’s what to look for when buying chicken quarters:
- Fresh over frozen – Better texture and marinade absorption
- Plump, intact pieces – Avoid quarters with tears or missing skin
- Creamy white skin – Not overly yellow (which indicates more fat)
- Air-chilled if possible – Retains moisture better than water-chilled
- Consider organic and free-range – Pasture-raised chicken has richer flavor
At our local market, Sweet Gum Farm offers fantastic humanely-raised chicken quarters that come two to a package. They’re pasture-raised with no antibiotics, hormones, steroids, additives, or preservatives – definitely worth seeking out quality quarters like these!
Frequently Asked Questions
How long should you cook quarter chicken?
For bone-in quarters, bake at 375°F for 45-55 minutes or until a meat thermometer registers 175°F (170°F for bone-in white meat). At 400°F, quarters typically need about 35 minutes.
Is it better to bake chicken legs at 350°F or 400°F?
Most chefs prefer 400°F because the skin gets crispier while the meat stays juicy. Lower temperatures can result in less crispy skin.
How many people will a quartered chicken feed?
A typical 4-5 pound chicken, when quartered, will feed about 4 people (one quarter per person). Larger roaster chickens (up to 8 pounds) can provide bigger portions.
Should I bake chicken quarters at 325°F, 350°F, or 375°F?
375°F is a good middle ground, cooking quarters in about 25-35 minutes. If your quarters aren’t cooking evenly, you can raise the temperature slightly, but be careful not to overcook.
Final Thoughts
Quarter chicken has become my family’s absolute favorite dinner option – it’s economical, delicious, and so much easier than dealing with a whole bird. With just a handful of ingredients and minimal prep time, you can have a restaurant-quality meal that’s naturally gluten-free, dairy-free, keto, and paleo-friendly.
Whether you’re roasting, grilling, frying or braising, chicken quarters deliver maximum flavor with minimum effort. I hope you’ll give my simple method a try and see why my family requests it weekly!
Do you have a favorite quarter chicken recipe or cooking method? I’d love to hear about it in the comments below!
Happy cooking,
Robby
Note: This recipe was originally published in 2020 and updated with new tips in 2025.