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Baked chicken quarters are budget-friendly, easy to make, and always a family favorite. The meat turns out juicy and tender, practically falling off the bone, while a honey mustard glaze bakes into a sauce that’s perfect for spooning over every piece.

Drizzling sauce over a chicken quarter leg.
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Want a fried version instead? Try our classic Buttermilk Fried Chicken recipe.

Here is Why This Baked Chicken Quarters Recipe Works

Built-in variety: Optional seasoning variations let you change the flavor profile each time you bake.

Dark meat advantage: Chicken quarters stay juicier and more flavorful than chicken breasts, which can dry out quickly.

Tender every time: Baking to 175°F breaks down connective tissue, giving you fall-apart tender meat.

Budget-friendly cut: Chicken leg quarters are one of the most economical choices. Perfect for feeding a family or crowd without overspending.

If you want more economical chicken recipes, try our chicken quarters with vegetables, and for something saucier, try my braised chicken legs with garlic.

Ingredients to make honey dijon baked chicken quarters.

The sweet and savory honey-mustard sauce was adapted from our turkey wings recipe. It gives the chicken a tangy, sticky glaze that doubles as a sauce. It’s perfect served over rice or mashed potatoes. Give this recipe a try for an easy weeknight dinner that your whole family will enjoy.

Variations to the Recipe

There are endless possibilities when it comes to creating different flavors for this baked chicken quarters recipe. You can make an entirely new dish by simply changing the sauce or adding a unique seasoning. Here are some ideas.

Baked chicken quarters on a plate with rice and sauce.

If you love the sweet and savory glaze on these quarters, my honey baked chicken thighs are another easy, flavorful option to try.

Recipe Tips

Trim excess fat: Use kitchen scissors or a sharp knife to remove any large fat globs before baking.

Check for pin feathers: Sometimes a few remain. Pluck them with your fingers or tweezers.

Pat dry first: Dry chicken helps the sauce stick better and roast more evenly.

Cover if needed: If the skin starts browning too quickly, tent with foil until finished baking.

Bake by temperature, not time: Ovens vary, so use baking time as a guide and rely on internal temp for accuracy.

Use a thermometer: A leave-in probe thermometer is ideal since you don’t have to open the oven door to check.

Sauce amounts may vary: The final amount of sauce depends on how much juice the chicken releases while baking.

By the time these chicken leg quarters finish baking, you will have a delicious, tangy sauce to spoon over the chicken or a side of basil lime rice.

A dish of chicken quarters.

Baked Chicken Leg Quarters

These baked chicken quarters prove that simple ingredients can deliver big results. Juicy, tender dark meat and a tangy honey mustard glaze make them just as perfect for a weeknight dinner as they are for feeding a crowd. Serve them hot with extra sauce on the side and enjoy every fall-off-the-bone bite.

For a crispy twist on chicken dinner, my cornflake chicken gives you that golden crunch without the need for frying.

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Drizzling sauce over a baked chicken quarter.
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 55 minutes
4.92 from 24 votes

Honey Mustard Baked Chicken Quarters

By Pat Nyswonger
These baked chicken quarters get slathered in a sweet and savory honey mustard glaze that turns into a delicious spooning sauce. Drizzle the sauce over the chicken or a side of rice or potatoes.
Check the notes for recipe variations to change the flavor up and serve this easy and economical chicken dinner several nights per month.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

For the Honey Mustard Sauce

  • 4 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 3 to 4 garlic cloves, grated or finely minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup chicken broth, or white wine

For the Chicken Quarters

  • 4 chicken leg quarters, leg and thigh
  • ½ teaspoon smoked paprika

Instructions 

  • Preheat the oven to 425°F and spray a 13 x 18-inch baking sheet with non-stick cooking spray.
  • In a small dish, whisk together the honey, Dijon mustard, olive oil, garlic, rosemary, vinegar, Worcestershire, salt, and pepper. Set the dish aside while you prep the chicken quarters.
    Mixing the sauce for the chicken quarters recipe.
  • Pat the chicken quarters dry with a paper towel. Trim away the excess fat and remove any pin feathers if present. Place the chicken on the baking sheet.
    Trimming fat off a chicken quarter leg.
  • Brush half of the honey-mustard mix on the underside of the chicken quarters. Flip them over and brush the remaining mix on the skin side, lifting the skin as much as possible to get the sauce underneath the skin. Dust lightly with paprika.
    Brushing sauce over the top of a chicken quarter.
  • Pour the chicken broth (or white wine) directly into the sheet pan, without pouring it on top of the chicken.
    Pouring broth into a pan with chicken quarters.
  • Transfer the baking sheet to the oven and bake for 45 minutes. When the chicken has roasted for 20 minutes, rotate the pan and tent with foil to prevent over-browning. Remove the tent for the last 5 minutes to crisp the chicken skin.
    Transferring a pan of chicken to the oven.
  • Cook chicken quarters until the internal temperature reaches 175°F. While chicken is safe to eat at 165°F, dark meat has more connective tissue and needs the extra time to turn juicy and tender. If they haven’t reached 175°F after 45 minutes, keep baking and check the temperature every 5 minutes.
  • Remove from the oven and allow to rest 5-10 minutes before serving.

Video

Notes

Use a large pan: A half sheet pan (13 x 18 inches) gives the chicken plenty of space. If the pan is too small, the chicken will sit in liquid and boil instead of roast.
Aim for 175°F: While chicken is safe at 165°F, quarters taste best at 175°F when the connective tissue in the dark meat has broken down.
Check with a thermometer: An instant-read thermometer gives the most reliable results. If you don’t have one, cook until the juices run clear, but a thermometer is more consistent.

Nutrition

Serving: 1 serving, Calories: 194kcal, Carbohydrates: 13g, Protein: 14g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 53mg, Sodium: 353mg, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

This recipe was first published on June 30, 2016. We updated the post with fresh photos and added some helpful tips for perfectly baked chicken quarters.

View the Web Story here.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.92 from 24 votes (24 ratings without comment)

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8 Comments

  1. Lily says:

    This was amazing! The sauce is finger-licking good. I used dried rosemary, maple syrup instead of honey, and some Vegeta diluted in water instead of broth and it still came out absolutely fantastic.

    Reply
    1. Dahn Boquist says:

      I’m thrilled to hear you enjoyed it and that the sauce was a hit! It’s great to see how you made it your own with the dried rosemary, maple syrup, and Vegeta. Thanks so much for sharing your experience.

      Reply
  2. Jessica {Swanky Recipes} says:

    I just love honey mustard chicken and make it at least once a week. Love all the extra vegetables and spices in this recipe and can’t wait to give it a try!

    Reply
    1. Pat says:

      Hi, Jessica, I hope you do try this, add the peas, mint and baby gem lettuce and make it a full meal 🙂

      Reply
  3. Sarah says:

    Hi Pat and Dahn, I’m so excited to have discovered this recipe as it’s only 10x better than the current honey and mustard chicken recipe I often make. I especially love the addition of smoked paprika! Thanks for sharing. p.s. BEAUTIFUL photography!x

    Reply
    1. Pat says:

      Oh, thank you, Sarah! I am also happy that you discovered this recipe, it’s a keeper 🙂

      Reply
  4. Bintu - Recipes From A Pantry says:

    I ate this in a restaurant the other day and it was amazing. Thanks for a great recipe, can’t wait to try it

    Reply
    1. Pat says:

      Hi, Bintu! This is an easy recipe, I’m confident you will like it 🙂

      Reply