• Prepare the Chicken

Preheat the oven to 375°F. Line two large rimmed baking sheets with foil for easy cleanup. If you have oven-safe wire racks, place them over the baking sheets for even better browning.

Separate the chicken leg quarters into individual pieces if desired, or leave the leg quarters whole.

Pat the chicken very dry with paper towels, especially the skin. Removing the excess moisture is important for getting that golden, roasted skin.

• Make the Seasoning

In a small bowl, combine 2 TBSP onion powder, 2 TBSP garlic powder, 4 TBSP seasoned salt, and 2 tsp black pepper.

Sprinkle the seasoning generously over both sides of the chicken, rubbing it lightly into the surface and skin.

• Arrange the Chicken

Arrange the chicken skin-side up on the prepared baking sheets. Leave some space between the pieces rather than crowding them.

Divide the chicken between the two pans as evenly as possible.

• Roast the Chicken

Bake at 375°F for 30 minutes.

Rotate the baking sheets, moving the top pan to the bottom rack and the bottom pan to the top rack. Do not flip the chicken—leave the skin facing up so it continues to brown.

Continue roasting for approximately 20–30 minutes, depending on the size of the leg quarters.

• Brown the Skin

Once the chicken is cooked through, increase the oven temperature to 425°F and roast for another 5–10 minutes, watching it closely, until the skin is deep golden brown and crisp.

Chicken is safely cooked at 165°F in the thickest part without touching the bone, although dark-meat leg quarters often become more tender around 175–185°F.

• Rest & Serve

Remove the chicken from the oven and allow it to rest for 5–10 minutes before serving.