Chicken Leg Quarters Recipe - with Fresh Mint and Orange Marinade

Chicken leg quarters are a budget cook’s dream. They’re packed with flavour, incredibly juicy, and lend themselves beautifully to a variety of marinades and cooking methods. In this recipe, I’m giving them a vibrant twist using fresh herbs, garlic, and orange to create a dish that’s not only satisfying but also surprisingly refreshing. If you’ve never tried pairing citrus and mint with chicken before, you’re in for a real treat.

Why You Need to Cook This Dish

There are plenty of reasons why chicken leg quarters deserve a spot on your weekly menu. First off, they’re one of the most affordable cuts of chicken, making them ideal if you’re feeding a family or just keeping an eye on your food budget. But affordability doesn’t mean you have to compromise on flavour. When cooked right, these cuts become the star of the plate—crispy skin on the outside, tender and juicy underneath.

This recipe is also a great way to inject fresh, aromatic notes into your cooking without a lot of fuss. The marinade is loaded with garlic, orange, and fresh mint, giving the chicken a zesty, herbaceous lift that balances the richness of the meat. Whether you're cooking for guests, meal-prepping for the week, or throwing together a casual weeknight dinner, this dish always delivers. It’s easy, it’s vibrant, and it turns a humble cut into something absolutely stunning.

Why These Ingredients Work

Every element in this marinade has a job to do. Each ingredient was chosen for the way it enhances the chicken, not just in flavour but also in texture and aroma. Here’s a breakdown of what each component brings to the dish:

• Chicken leg quarters: This cut includes both the thigh and drumstick, offering juicy dark meat and lots of flavour. The skin crisps up beautifully in the oven, while the meat stays succulent.
• Garlic: A bold, aromatic base that complements both the sweetness of the orange and the earthiness of the spices. It infuses the chicken with a savoury depth that ties the whole marinade together.
• Fresh mint leaves: Mint brings a cooling freshness that cuts through the richness of the meat and lifts the dish. It’s unexpected, but it really works.
• Orange juice and zest: The juice tenderises the chicken and adds natural sweetness, while the zest provides a bright, citrusy aroma that intensifies during roasting.
• Extra virgin olive oil: Acts as the fat in the marinade, helping to coat the chicken and distribute the flavours evenly. It also aids in browning the skin during roasting.
• Cumin: A grounding spice with a warm, slightly smoky flavour. It pairs perfectly with citrus and adds a hint of depth.
• Honey: Just a touch for balance—it offsets the acidity of the orange and helps the skin caramelise into a golden, crispy layer.
• Paprika: Brings colour and a mild heat. Use smoked paprika for a deeper, more robust flavour.
• Oregano: An earthy, slightly bitter herb that balances the sweetness and adds a Mediterranean flair.
• Black pepper: For a little bite and complexity. It ties together the sweetness, herbs, and citrus beautifully.
• Chilli flakes: Add as much or as little as you like. This is where you control the heat—perfect for those who enjoy a kick.
• Salt: Essential for enhancing the natural flavours and helping the chicken retain moisture during roasting.

Quick Method Overview

Once the marinade is blended, the real magic begins. Ideally, let the chicken leg quarters marinate in the fridge for at least an hour. The longer they sit, the more intense the flavour becomes—24 hours is brilliant if you can plan ahead. To cook, preheat your oven to 220°C (425°F). Place the chicken skin-side up on a roasting tray and bake for 45–50 minutes. Rotate the tray halfway through to ensure even cooking. Rest the meat under foil for 5–10 minutes before serving to lock in those juices.

Substitution Ideas

This marinade is beautifully versatile. Don’t have fresh mint? Use parsley, coriander, or even basil for a different twist. If you’re short on oranges, lemons or limes make excellent substitutes. You can also experiment with the spices—swap oregano for thyme, or add ground coriander for another layer of flavour. For more heat, try fresh chilli, harissa, or a pinch of cayenne. The beauty of cooking with chicken leg quarters is how well they adapt to different flavour profiles.

How to Serve It

This dish is incredibly flexible when it comes to sides. A crisp salad with cucumbers and red onions brings contrast and freshness. Roast potatoes, buttery mash, or couscous are excellent for soaking up those citrusy juices. Want something lighter? Serve the chicken next to a green salad or with courgettes. Add a few fresh orange wedges and sprinkle over some chopped herbs just before serving for a gorgeous, colourful finish. A drizzle of yoghurt or tahini sauce would be the cherry on top.

How to Store Leftovers

These chicken leg quarters keep beautifully in the fridge for up to three days. Just pop them in an airtight container once they’ve cooled. To reheat, you can use the microwave, but for best texture, warm them in the oven covered with foil. They’re also fantastic served cold—ideal for a picnic or packed lunch. The flavours actually deepen overnight, so don’t be surprised if leftovers taste even better the next day.

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Chicken Leg Quarters with Mint, Garlic & Orange

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This chicken leg quarters recipe is zesty, juicy, and packed with fresh herbs and spice. An easy oven-baked dinner with vibrant flavours.

Prep Time 5 minutes

Cook Time 50 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 6 chicken leg quarters
• 4–5 garlic cloves, chopped
• ¼ cup fresh mint leaves
• Juice and zest of 1 orange
• 2 tablespoon extra virgin olive oil
• 1 tablespoon cumin
• 1 tablespoon honey
• 1 tablespoon paprika
• 1 tablespoon oregano
• 1 tablespoon black pepper
• 1 teaspoon chilli flakes (or favourite chilli peppers)
• ½ teaspoon salt

Instructions

1. Blend garlic, mint, orange juice and zest, olive oil, cumin, honey, paprika, oregano, pepper, chilli flakes, and salt until smooth.
2. Loosen the chicken skin gently and rub half the marinade directly onto the meat. Spread the rest over the skin.
3. Place in a bowl, cover, and refrigerate for 1 hour to 24 hours. Or cook immediately if needed.
4. Preheat oven to 220°C (425°F). Arrange chicken skin-side up on a roasting tray. Roast for 45–50 minutes. Rotate tray halfway through.
5. Remove from oven, cover with foil, and rest for 5–10 minutes. Serve with salad, fresh herbs, or roasted veg.