Chicken Leg Quarter - Bone-In - Pasture Raised

Our pasture-raised chickens are raised the way nature intended — free to roam lush, shaded pastures throughout North Central Florida. Fed a natural diet and allowed to grow at a healthy, natural pace, our birds produce tender, flavorful meat you can feel good about serving your family. Humanely raised and carefully harvested, our chickens reflect our commitment to local sustainability and responsible farming, bringing truly fresh, wholesome poultry from our community directly to yours.

Approximate weight

Our Favorite Recipe:

BEST Chicken Leg Quarter Recipe (Crispy Skin + Super Juicy)

This is widely considered the best way to cook chicken leg quarters — simple seasoning, high heat, and beef tallow for incredible flavor and crispy skin.

Ingredients (2–3 leg quarters)

• 2–3 chicken leg quarters

• 2 tbsp beef tallow (softened or melted)

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried thyme or Italian seasoning

• Optional: pinch cayenne for heat

Step 1 — Dry brine (SECRET)

1. Pat chicken completely dry.

2. Sprinkle salt all over.

3. Leave uncovered in fridge at least 1 hour (overnight = amazing).

 This makes skin extra crispy and meat juicy.

Step 2 — Season

1. Rub beef tallow all over chicken.

2. Lift skin slightly and rub some underneath.

3. Add remaining spices evenly.

Step 3 — Roast HOT

1. Preheat oven to 425°F (220°C).

2. Place chicken skin-side up on rack or sheet pan.

3. Roast 40–50 minutes.

No flipping needed.

Done when

• Skin deep golden & crispy

• Internal temp:

  • Thigh: 175–185°F (legs taste better cooked higher)

Step 4 — Rest

Rest 10 minutes before eating.