This is one of Christy’s family favorites – made possible by using things to create a fantastic, never-fail, flavorful chicken. I usually always use leg quarters, but as long as the skin is still on, you could probably do this with just thighs as well – just watch them at the end so they don’t burn.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

Crispy Leg Quarters/Thighs


4 skin-on, bone-in chicken leg quarters (or just skin on thighs could work too)

½ Cup  coconut aminos or organic tamari (possibly slightly more)

~ 1 tsp garlic powder

~ 1 tsp paprika

~ 1 tsp sea salt

~ ½ tsp oregano

~  ¼ tsp turmeric

~ ½ tsp onion powder

~ ¼ tsp celery seed

~ 1 tsp dill weed

(all of these are approximate and you can add more if you need to)


  • Preheat oven to 375 degrees
  • I use a 9×13 glass baking pan – no need to line it unless you want to (I don’t)
  • Separate the skin from the chicken but do not remove it – the skin needs to stay attached.
  • Use a brush to apply the coconut aminos or tamari on the chicken, under the skin.
  • Mix all the dry seasonings together and sprinkle under the skin directly on the chicken (like a spice rub). Keep in mind you will be using more on the skin as well, so don’t use all of it right away. This is where you can use a little more of the spices if you like more flavor once you have made the recipe once.
  • Put all the leq quarters in the pan skin side up and brush the skin with the coconut aminos or tamari.
  • Sprinkle the skin with the same dry seasoning mix (hopefully you have enough left over J)
  • Bake in oven for an hour. (If using thighs instead of leg quarters, bake for 45 – 50 min)
  • Increase oven temp to 400 after that and bake an additional 10-15 minutes.

(To be safe, chicken is done when internal temp reaches 165)

  • Let stand for a few minutes before serving.