Baked Chicken Dark Quarter

I started with 350 oven - I shook on some Montreal Steak Seasoning,Thyme and Rosemary and added 1+ Tablespoons of olive oil, then I rubbed it in and made sure to get under the skin with all of that flavor. Seriously - get under the skin. I will give you 2 good reasons: 1) That is how it gets crispy - you have to loosen the skin from the meat, otherwise the skin is pale and kind of rubbery and gross; 2) the skin functions to keep what is inside in and what is outside out ... if you put flavor under the skin it really flavors the meat while it cooks!

I used a foil lined brownie pan - its the right size for the job! Its important to keep the chicken elevated - I don't have a brownie pan-sized roasting rack, so I used some creatively balled foil. I snap off an extra long piece, scrunch it down into a long roll and then bend it into kind of an S shape - I rest the chicken on that and there you are - a rack that you can custom fit to the meal and you don't have to wash.

I popped it in at 350 for 40 minutes, but when I checked the skin was not crispy and the temperature was a little low (chicken needs to reach an internal temp of 180.) Drat. So I cranked up the heat to450 and tossed it back in - after 5 minutes it wasn't where I wanted it to be, but after 10 the temp was good and the skin looked pretty good too. And just as with a whole chicken, don't cut into it right away - let it rest 10-15 minutes - worth the wait! (It will be juicier!)