Ingredients:

  • 4 (approx. 1 lb / 450g each) bone-in, skin-on chicken leg quarters
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (6g) dried oregano
  • 1 tbsp (6g) dried basil
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • 1 tsp (3g) smoked paprika
  • 1 tsp (2g) lemon zest, finely grated

Instructions:

  1. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with foil and place a wire cooling rack on top.
  2. Use paper towels to pat the chicken leg quarters extremely dry on all sides. Season the meat lightly with salt and pepper.
  3. In a small bowl, whisk together the extra virgin olive oil, dried oregano, dried basil, garlic powder, onion powder, smoked paprika, and lemon zest.
  4. Coat each piece of chicken generously with the herb rub, ensuring you lift the skin and massage some of the mixture directly onto the meat underneath.
  5. Arrange the chicken on the wire rack, skin-side up, leaving space between each piece. Roast for 40–45 minutes until the skin is a deep mahogany color.