4 cloves garlic, finely minced
1 teaspoon dried leaf oregano
1/2 teaspoon kosher salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
4 chicken leg quarters
1/2 cup chicken broth (part dry Apple cider viniger, if desired)


Heat the oven to 425.

Lightly oil a 9-by-13-by-2-inch baking dish or line it with foil.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash it with a fork.

Snip off any excess skin and fat deposits. Arrange the chicken pieces in the prepared baking pan and rub the garlic mixture over each piece.

Pour 1/2 cup of chicken broth into the baking dish. If desired, use 1/4 cup of dry white wine with 1/4 cup of chicken broth.

Bake for 40 to 50 minutes, until the chicken registers at least 165 F on a food thermometer.*

Serves 4.

*To check for doneness, insert an instant-read food thermometer into the center thickest piece of chicken, not touching bone. According to, poultry must be cooked to a minimum of 165 F.