By Louise Nelson

This is such an easy, tasty recipe! Using a convection oven, the preheated temperature was reduced to 400` instead of 425, and I cooked for 30 minutes (I think 45 minutes is too long).  It was served with a mango salad (red pepper slices and chopped/minced red onion and cilantro) and a green salad.  Coleslaw would work as well. Enjoy! Moroccan Stew by Bob Arbogast next month!

Prep Time: 5 mins

Cook Time: 45 mins

Total Time: 50 mins

4 servings

Ingredients

• 2 Teaspoons Salt
• 1 Tablespoon Brown Sugar
• 2 teaspoons Garlic Powder
• 2 teaspoon Onion Powder
• 1 teaspoon Black Pepper
• 1 teaspoon Paprika
• ½ teaspoon Thyme Leaves
• 4 chicken leg quarters

Instructions

• Preheat the oven to 425°F.
• Pat the chicken quarters dry and trim off any excess fat pieces, leaving the skin intact. Combine all of the spices in a small bowl and rub them all over (top, bottom, sides) of the chicken. Place the chicken on a sheet pan and spray with olive oil or cooking spray.
• Bake at 425°F for 45 minutes, or until the internal temperature of the chicken is 165°F.