Ingredients:
- 4 large Chicken Leg Quarters (approx. 14 oz each), skin on, bone in
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Kosher Salt (Flaky Sea Salt preferred)
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Dried Thyme
- 1/2 tsp Dried Oregano
Instructions:
- Pat the Chicken Dry: Remove the chicken from packaging. Use paper towels to thoroughly pat every surface of the leg quarters until the skin is completely dry. This is non-negotiable for crispy skin.
- Mix the Rub: In a small bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried oregano.
- Oil and Season: Drizzle the olive oil over the chicken pieces. Use your hands to massage the oil evenly. Next, sprinkle the rub liberally and evenly over the skin, ensuring you season under the thigh flap as well.
- The Chill (Dry Brining): Place the seasoned chicken quarters (skin-side up) on a wire rack over a baking sheet. Refrigerate uncovered for at least 1 hour, or ideally 4 hours up to overnight. This draws moisture out of the skin.
- Preheat Oven: Preheat your oven to 425°F (220°C). Position the oven rack in the middle position.
- Roast (Initial Phase): Place the baking sheet with the racked chicken quarters directly into the preheated oven. Roast for 25 minutes. Do not open the oven door during this time.
- Lower Heat & Finish: After 25 minutes, reduce the oven temperature slightly to 375°F (190°C). Continue roasting for another 15–25 minutes.
- Check for Doneness: Check the internal temperature by inserting an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The chicken is done when the temperature registers 175°F (80°C).
- Rest the Meat: Once cooked, immediately transfer the chicken quarters to a clean cutting board. Tent loosely with foil and allow them to rest for 10 minutes. This resting period redistributes the juices.
- Serve: Carve and serve hot, drizzling with any accumulated pan juices from the resting board.