Baked Chicken Quarters

• •
  3.5 lbs Chicken Leg Quarter, Bone-In, Skin-On
• •
  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 tbsp 1 tablespoon kosher salt
• •
  1 tbsp Paprika, Ground
• •
  2 tsp Paprika, Smoked
• •
  1.5 tsp Cumin, Ground
• •
  1.5 tsp Garlic powder
• •
  0.3 tsp Cayenne Pepper, Ground
• •
  0.3 tsp ¼ teaspoon ground black pepper
• •
  Bread (optional for mopping up the pan juices)

Instructions

1. 1Pat the chicken thighs dry with paper towels and arrange them skin-side up in a large skillet or roasting pan, leaving minimal overlap between pieces.
2. 2In a small bowl, whisk together the olive oil, paprika, smoked paprika, cumin, garlic powder, cayenne pepper, kosher salt, and black pepper until combined.
3. 3Rub the spice mixture evenly over all surfaces of the chicken thighs, coating both sides and under the skin thoroughly.
4. 4Heat the skillet over medium-high heat for 2–3 minutes, then carefully place the chicken skin-side down and sear for 4–6 minutes until the skin is golden brown and renders fat into the pan.
5. 5Flip the chicken skin-side up, reduce heat to medium, cover partially with a lid or foil, and cook for 35–45 minutes until the skin is deeply golden brown and an instant-read thermometer inserted at the thickest part of a thigh (without touching bone) registers 165°F.
6. 6Remove from heat and let rest uncovered for 5 minutes while still in the pan, allowing juices to redistribute.
7. 7Divide the chicken quarters and all pan juices evenly among 4 airtight containers while hot.
8. 8Cool to room temperature, then seal containers and refrigerate for up to 4 days, or freeze for up to 3 months.