These easy, delicious Moroccan spiced crispy chicken leg quarters are crispy on the outside with gorgeous, succulent meat on the inside. This recipe does not involve marinating or precooking the meat - just coat in the spices, roast and enjoy!
1/2teaspoonpaprikahalf a teaspoon 1/3 teaspoon each allspice, cinnamon, fine sea salt
Preheat the oven to 350 F/ 180 C/ gas mark 4.
Combine all the spices and salt, stir thoroughly and tip the mixture into a large, shallow roasting tin, spreading evenly.
Cut off any loose skin from the chicken and pat the chicken dry using a paper towel sheet. Coat the chicken in the spices on both sides (do this as evenly as you can using the entire spice mixture).
Arrange the chicken in the roasting tin skin side up, drizzle with the oil and bake for 1 hour 20 minutes in the middle of the oven. Start basting after about 40-50 minutes (baste every 15 minutes or so). Do not turn the meat over.