Ultimate Oven Fried BBQ Chicken Quarters with Crispy Skin
Juicy chicken leg quarters with perfectly crispy skin and layers of caramelized BBQ sauce. This technique combines stovetop searing for golden, crispy skin with oven roasting for tender meat. Multiple sauce applications create a deep, glossy glaze that's almost charred on the edges. Perfect for weekend dinners or backyard gatherings when you want BBQ flavor without firing up the grill. The cooling rack method ensures even cooking and prevents soggy bottoms.
Ingredients
- 4 chicken leg quartersbone-in chicken breasts or drumsticks1:1poultry
see notes for cooking adjustments
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 ½ cups Sticky Thick Honey BBQ Sauce or Cowboy BBQ Sauce
Instructions
- 1
Preheat oven to 375F with rack in middle position and line baking sheet with foil topped with cooling rack sprayed with non-stick spray
- 2
Rinse chicken quarters in cold water and pat completely dry with paper towels
- 3
Season skin side of quarters with salt and pepper
- 4
Heat olive oil in large stainless steel or cast iron pan over medium heat until shimmering
- 5
Add 1-2 quarters skin side down and cook for 5-8 minutes until skin is golden brown and crispy without moving
- 6
Transfer to cooling rack crispy skin side down and repeat with remaining quarters
- 7
Brush BBQ sauce on both sides of quarters using about one-third of sauce total
- 8
Bake for 20 minutes then remove and flip quarters
- 9
Brush more sauce on both sides using another one-third of sauce and bake for 30 minutes
- 10
Remove from oven and increase temperature to 450F
- 11
Brush remaining sauce on both sides leaving skin side up
- 12
Bake for 8-10 minutes until sauce appears deep and almost charred
- 13
Check internal temperature reaches 165F in thickest part without touching bone
- 14
Remove and let cool for few minutes before serving
Tips
Don't move chicken too early during searing or you'll tear the crispy skin off
Use exhaust fan during searing as the process may create some smoke
Add 1 teaspoon liquid smoke if using honey BBQ sauce for deeper flavor
Good to Know
Refrigerate cooked chicken for up to 3 days in covered container
Can season and sear chicken quarters up to 1 day ahead, then finish in oven
Let cool for few minutes before serving as sauce will be very hot
Common Mistakes
Don't skip drying chicken thoroughly to avoid soggy skin
Don't move chicken during searing to prevent skin tearing
Don't apply all sauce at once to avoid burning
Substitutions
see notes for cooking adjustments
FAQ
Can I use boneless chicken for this recipe?
This recipe is specifically designed for bone-in pieces. Boneless chicken would cook much faster and wouldn't benefit from the long roasting time needed for crispy skin.
What if my chicken skin isn't getting crispy enough?
Make sure chicken is completely dry before searing and don't rush the stovetop browning step. The cooling rack also helps air circulate for crispier skin.
How long will the cooked chicken keep?
Store covered in refrigerator for up to 3 days. Reheat gently in 350F oven to maintain crispy skin rather than using microwave.