3 or 4 chicken leg quarters
black pepper, freshly ground
Clean the chicken of the bigger lumps of fat, but leave the skin
on. Lay flat in a 9x12 inch pan, skin up. Sprinkle on, in this
order: salt, pepper, garlic powder, paprika. Be generous with
the paprika. (I usually am because I make my own, and I want to
use it up before the next year's crop.)
Bake in a hot oven, 375 to 400 degrees F, 45 minutes (if
thawed/fresh) to about an hour (if frozen) or until skin is
browned and crunchy, and juices run clear.
I have to say that the skin is the best part of this.
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