I know this may sound overly cautious, but I just want to make sure.
This Americas Test Kitchen recipe is, IMO, ideal in it’s simplicity and finished product.
How to Make the Best Oven-Roasted Chicken Thighs with Bridget Lancaster
Following the basic cooking prep, can I apply it to chicken leg quarters?
I don’t see why you couldn’t. The thigh is just part of the leg 
Watched the video - yes it should work fine with leg quarters as well. I think the one thing you may notice would be the skin on the leg itself won’t be brown and crispy all around, as it will be with the thigh. That’s really just a function of the shape of the leg itself (round) versus the thigh where all the skin is in contact with the sheet pan. But otherwise, the technique itself should result in cooked chicken!
I was mostly concerned about cooking time/internal temp being a factor with the two cuts. I’ll probably be cooking several at once.
I’d like to keep it intact if possible.
Here’s the thing – chicken legs have so much connective tissue and tendon that you will probably enjoy them more if you bring them up to a temperature of between 185 and 195° F. So I would increase the first bake time before the broil and get them to at least 170° before you switch to broil.
Sources:
Wow. Talk about pulling the perfect rabbit (or perfect article) out of the hat. 185°-195° degrees. I never expected that, along with the rest of the valuable ATK story info after the video.
Great lesson. Much appreciated.
Oh good! Glad it was helpful.
How did the recipe go for you? I’m planning to make chicken leg quarters tonight and plan to copy your method.
I haven’t gotten to it yet. Initially got sidetracked, then my oven broke, literally. Ancient relic, I’m thinking of donating it to the Smithsonian. After I discovered heat escaping from a big gap on the side of the door, it literally came off the hinges after It slipped out of position when I tried to line it up.
Oven has been replaced, but that explains some of the troubles I’ve had with results for other dishes. I don’t know how far back my experiences have been tainted temp and time wise.
I’m sure you already know this, but to confirm your initial expert analyses, that article’s Temperature Chart at 190–195°F is a modifier for the original recipe, which calls for 175°F.
That said, strictly IMO, they were the best I ever made. II don’t know how they might improve at 190–195°F, I’m gonna find out.
I was trying to decide at what temperature to first pull the leg quarters out and flip them for broiling. I was thinking maybe 180-185°? Then they can rise another 10° at broil and rest. But not having done it, I’m not sure how that will work (I would rather err on the side of caution than overcook).
Sorry about your oven! 
In this case, If we’re relying on the original recipe for guidance, you could always test with a single leg quarter.
You did the math. For me, 180° for the turn makes sense. After all, it’s really about finishing, browning the skin, on the middle rack, only for 5 minutes, which should also account for a temp jump to around 195°.
Personally, I’d just go the 5 minutes, or wait until it is browned to your standard (I had to keep an eye on my broiling to not burn), and wouldn’t be overly concerned about the exact temp at this point. The Temperature Chart opening paragraph ends with “And don’t go past 210°F.” Doesn’t sound like that should be a concern.
But I’m a rookie, what do I know?
I’m probably being too cautious. That final exhortation was the one that worried me. I wasn’t sure how much more of the chicken would rise in temperature upon resting. I can stop overthinking this now 
Cautious is good, but maybe consider this. Perhaps the underlying message of that recipe/technique, followed by the article that offered some clarity/modifications, could simply be be that, chicken thighs, cooking-wise, are very forgiving.
After all, they’re telling us that, depending on your personal preferences (some of us like a steak rare, other well done) you can get a “Good” to an “Even Better” result with anywhere between 165°F to 195°F. We certainly wouldn’t have that latitude/variation with a steak, or for that matter, chicken breasts.
Please don’t take this as a perfect or even a good example, but I just cooked a batch, with questionable instant read thermometers. If I recall correctly, after about 25 minutes of cooking, I was still around 145°F. I tried another 5-10 minutes, and it jumped to 180°F, and after another 5 minutes under the broiler, from the middle rack, well over 200°F.
That worried me, but they still turned out “ok”, still had some juiciness (see the cutting board), but probably should have done the broiling earlier. Even resembles the video results, for whatever that’s worth
Helpful – thanks!!!
Husband is out of town, so I will be trying this soon! He doesn’t like chicken thighs
Any thoughts about adding another spice mix, like berbere with the salt?
How about cilantro with or instead of parsley?
I think that’s doable – just know that there’s potential for the spices to burn under the broiler. I would save any fresh herbs for after the final cook.
Have you tried Milk Street’s Mojo Chicken and Sweet Potato Traybake? Highly recommend. (Cut the potatoes somewhat thickly so they don’t burn.)
Is it OK to suggest a Mayo/Cheddar boneless/skinless thigh dish?? This is Sunshine’s favorite for chicken thighs.
You mean for the salsa verde? Should taste great, like zhoug or a milder green chutney.
Berbere on the flesh side should work well, unnecessary on the skin side unless you go under the skin. I most often use just salt, pepper, and garlic powder on the flesh, nothing on the skin.
I don’t know how many chicken thighs you’re cooking, but for 1 or 2, I get the same or better results just stovetop in a metal pan – start the thighs skin side down in a cold pan on medium heat, the fat renders out slowly and the skin gets crisp and golden, then flip the thighs over to finish cooking (partially cover to speed up further without the skin getting soggy). Examples here, here, and here.
Linking the chicken thigh threads for seasoning ideas.
Thanks, all!
I did salt+berebere
I just roasted the garlic while I preheated the oven
Pulled it at @180 and put under broiler…
Used my new immersion blender
Gave the old one to my daughter, new to the kitchen
I think I like the old one better 
Tastes good! Husband can have bscb 
They look fantastic! Sorry I misunderstood your question about the herbs – I do not have a subscription to access the original recipe.
