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finished glazed chicken leg quarters on cutting board.
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5 from 4 votes

Baked Chicken Legs (Sweet-Tangy)

The no-cook glaze is the crowning glory on these baked chicken leg quarters - sweet and tangy with big flavors. A nice step up from a basic seasoning rub.
Prep Time7 minutes
Cook Time33 minutes
Rest5 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 2 1/4 pounds chicken leg quarters, thigh and leg attached, bone in, skin on (3-4 legs) or any chicken pieces

Glaze

  • 1/2 cup ketchup
  • 1/2 cup applesauce I use unsweetened applesauce
  • 1/2 cup brown sugar
  • 1 small lemon (2 tablespoons lemon juice plus optional zest for garnish)
  • 1/2 teaspoon EACH: salt, black pepper, garlic powder, paprika, cinnamon
  • 1/8 teaspoon cayenne (optional) or more to taste
US Measures - Metric

Instructions

  • HEAT OVEN TO 400F/204C: Line a baking sheet with aluminum foil and spray with oil.
  • MAKE SAUCE/GLAZE: In a medium bowl, mix all glaze ingredients well with fork or whisk. No need to cook the glaze.
  • PREPARE AND BAKE CHICKEN QUARTERS: Trim chicken legs of excess fat in needed. Pat dry with a paper towel. Brush sauce on chicken - front and back - then place chicken in the bottom of the pan in a single layer, skin side up in the preheated oven. Timing will depend on size of chicken legs. Larger legs will take more cooking time.
    Bake: Bake chicken for 15-20 minutes in center rack. Brush more glaze on top of the chicken legs, then bake 10-15 minutes longer or until instant meat thermometer reads 160F/71C.
    Broil: Turn oven setting to Broil and set rack to ~6 inches/15 cm from the top of the oven (the heat source). Broil for about 3 minutes until sauce is bubbling and some char begins to form. Watch carefully as the glaze can burn easily because of its sugar content. Note 1.
  • FINISH AND SERVE: Remove chicken from oven. Let it rest for 5 minutes to seal in chicken juices. Garnish with chopped green onions, parsley or lemon zest (good!) if desired.

Notes

  1. To skip the broiling step: Make sure internal temperature of chicken is at 160-165F (71-74C). Let chicken rest 5 minutes. Brush on more glaze and serve or pass extra glaze on the side. The chicken will not have as 'finished' a look, but it will still taste great. 
  2. Variations:
    • Adjust the balance of sweet and tart to your liking with more or less brown sugar and lemon.
    • Add some heat with a pinch of cayenne pepper, sriracha or other hot sauce.
  3. Make ahead: 
    • Store leftover chicken in an airtight container for up to 3-4 days. 
    • Glaze can be made several days ahead. It can also be frozen to use on chicken or ribs for another time.  
    • Freeze cooked chicken in a sealed container for up to 3 months. Defrost overnight in fridge when ready to use.
    • Reheat chicken in microwave for 2-3 minutes or in a 350 f oven (177C) for 10-15 minutes or until warmed through. 
 
Nutrition value estimates include skin-on-bone-in chicken legs with all the glaze used as per the recipe. 
Calories: 535kcal | Carbohydrates: 42g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 705mg | Potassium: 536mg | Fiber: 1g | Sugar: 37g | Vitamin A: 304IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 2mg