This is a perfect way to make chicken that is tender, juicy with perfectly crisp skin. The key is low and slow, then raising the temperature at the end to crisp it up.
Course Main Course
3-5Chicken leg quarters
3tablespoonsbutter, softeneduse margarine if dairy free
Preheat the oven to 300 °F.
Place the chicken into a casserole dish greased with nonstick cooking spray.
In a small bowl, mix the spices and the softened butter to make a paste. If the paste is too thick stick it in the microwave for 5-7 seconds. You don't want it fully melted and runny.
Using the back of a spoon, rub the paste evenly over the pieces of chicken.
Cover tightly with foil and bake for one hour.
Increase the temperature to 425 °F, remove the foil and bake for an additional 20-30 minutes until the chicken reaches your desired level of brownness. It is a good idea to double-check that the chicken registers 165 °F on an instant-read thermometer.
Let the chicken rest for 10 minutes before serving. You can use the juices that have collected in the bottom of the pan to make gravy or you can spoon some over the chicken for a delicious sauce for dipping.