Ingredients:

• 4 pastured Chicken Leg Quarters
• 4 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin (optional during Pesach)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup pastured Chicken Broth (or 1/4 cup chicken broth and 1/4 cup white wine)

1. Preheat the oven to 425 F. Lightly oil a 9 x 13 x 2-inch baking dish or line it with foil. 
2. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add the olive oil and mix well. Use a mortar and pestle to form a paste or mash it with a fork.
3. Arrange the leg quarters in the prepared baking pan and rub the garlic-spice mixture over each piece.
4. Pour 1/2 cup of chicken broth into the bottom of the baking dish. If desired, use 1/4 cup of chicken broth with 1/4 cup of dry white wine instead.
5. Bake the chicken, uncovered, in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a meat thermometer.