Begin by placing a rack in the center of your oven and preheating it to 325°F. This ensures an even cooking temperature, which is crucial for perfectly roasted chicken. You want that gentle heat to help the skins crisp up beautifully without burning.
Next, pat the chicken very dry with paper towels. This step is vital as moisture can prevent the skin from getting that nice golden brown. Transfer the chicken to a rimmed baking sheet or roasting pan. Ensure your pan is large enough to hold the pieces without overcrowding—this allows for optimal air circulation and even cooking.
In a bowl or liquid measuring cup, whisk together the olive oil, kosher salt, paprika, smoked paprika, ground cumin, garlic powder, cayenne pepper, and black pepper. This flavorful mixture will become your secret weapon, giving the chicken a delicious coat of seasoning.
Rub the spice mixture all over the chicken quarters, ensuring you cover both sides thoroughly. Make sure every nook and cranny is coated to maximize flavor. Arrange the chicken skin-side up in the pan, as this will ensure that the skin gets beautifully crispy as it roasts.
Roast the chicken in the preheated oven. You'll want to cook until an internal thermometer inserted into the thickest part of the meat registers 165°F—this typically takes about 1 to 1 ½ hours. Don’t worry if it goes a little longer; dark meat is forgiving and remains tender, even if cooked to about 190°F.
Once done, transfer the chicken to a carving board. This is where patience pays off: cover it with foil and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring each bite is as juicy as possible.
Finally, serve your Baked Chicken Quarters warm, spooning over any delicious pan juices. You can even mop up those juices with some crusty bread—trust me, it’s the best part!
