Ingredients:

  • 4 large Chicken Leg Quarters (Approx. 1.2 – 1.5 kg total), skin on, bone in
  • 1 tbsp Kosher Salt (Flaky/Coarse)
  • 1 tsp Freshly Cracked Black Pepper
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme Leaves
  • 3 cloves Garlic, finely minced or grated
  • Zest of 1 Lemon
  • 2 tbsp Extra Virgin Olive Oil

Instructions:

  1. Prep the Chicken: Remove the chicken quarters from their packaging. Crucially, use paper towels to thoroughly pat the skin completely dry. Ensure there is absolutely no moisture remaining.
  2. Make the Rub: In a small bowl, combine the Kosher salt, black pepper, rosemary, thyme, minced garlic, and lemon zest. Mix well to combine.
  3. Seasoning: Rub the olive oil all over the chicken quarters, ensuring both the skin and underside are coated. Then, evenly apply the salt and herb mixture, focusing mostly on the skin.
  4. Chill (The Secret Step): Arrange the seasoned chicken quarters, skin-side up, directly onto a wire rack placed over a baking sheet. Place this assembly into the refrigerator, uncovered. Chill for a minimum of 1 hour, or ideally 8–12 hours (overnight). This air exposure dehydrates the skin, guaranteeing crispness.
  5. Preheat: Preheat the oven to 400°F (200°C/Gas Mark 6). Position an oven rack in the centre.
  6. Load the Oven: Place the baking sheet with the racked chicken quarters into the preheated oven.
  7. Initial Roast (Crisping): Roast for 30 minutes without opening the oven door. The skin should begin to turn deep golden brown and render fat.
  8. Continue Cooking: Reduce the temperature to 375°F (190°C/Gas Mark 5) and continue roasting for another 15–25 minutes.
  9. Check for Doneness: The chicken is fully cooked when the internal temperature, measured with an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone), reaches 175°F (80°C).
  10. Rest: Remove the chicken from the oven and transfer the quarters to a clean cutting board or plate. Let the chicken rest for 10 minutes before serving. Do not skip this step—it allows the juices to redistribute, ensuring juicy meat.
  11. Serve: Garnish with fresh herbs or a squeeze of fresh lemon juice, and serve immediately.