Ingredients:

  • 4 chicken leg quarters, bone-in and skin-on (approx. 1.5 lbs total)
  • 3 tbsp olive oil
  • 4 cloves fresh garlic, finely minced
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tsp dried oregano

Instructions:

  1. Pat the chicken leg quarters extremely dry using paper towels to ensure the skin crisps and doesn't steam.
  2. In a small bowl, whisk together the olive oil, minced garlic, garlic powder, smoked paprika, salt, pepper, and oregano until it forms a thick paste.
  3. Gently lift the skin of each leg quarter and slide about one teaspoon of the rub directly onto the meat beneath the skin.
  4. Rub the remaining garlic paste generously over the outside of the skin, covering every crevice.
  5. Preheat oven to 425°F (218°C). Place a wire cooling rack inside a rimmed baking sheet.
  6. Place the seasoned leg quarters on the rack, skin-side up, to allow air to circulate underneath.
  7. Bake for 40–50 minutes until the skin is deep mahogany brown and juices run clear.
  8. Use a meat thermometer to ensure the thickest part of the thigh reaches 175°F (80°C).
  9. Let the chicken rest on the rack for 5–10 minutes before serving to redistribute juices.