Instructions

1. Preheat oven to 375F, rack in the middle.
2. Line a baking sheet with foil and top with a cooling rack.
3. Spray the cooling rack with non-stick spray and set aside.
4. Rinse the chicken leg quarters in cold water and pat dry with paper towels.
5. Place the quarters on a plate and season the skin side with salt and pepper.
6. In a large stainless steel or cast iron pan over medium heat add in olive until it begins to shimmer.
7. Carefully add in 1-2 quarters skin side down and cook for 5-8 minutes or until the skin is golden brown and crispy. It may smoke so if you have an exhaust fan, use it. Do not try and move the chicken too soon otherwise you’ll tear the skin off.
8. Place the legs from the pan onto the cooling rack, crispy skin side down.
9. Repeat the above steps to cook the remaining leg quarters.
10. Brush on some of the bbq sauce on the leg quarters, flip and repeat to coat the skin side. You’ll use only about 1/3 of your sauce here.
11. Bake for 20 minutes and remove from the oven.
12. Flip the legs brushing more sauce on the underneath of the legs, flipping skin-side-up and brushing on more sauce. You’ll use another 1/3 of your sauce here.
13. Bake for 30 minutes.
14. Remove from the oven, crank the heat to 450F and brush on the remaining bbq sauce to both sides leaving the skin side up.
15. Bake for 8-10 minutes or until the sauce has turned deep in color and appears almost charred.
16. Insert a thermometer in the thickest part of the leg (but not touching bone). You want the temp to be 165F.
17. Remove from the oven and plate.
18. Allow to cool for a few minutes before chowing down as the sauce will be super hot!