Put raw chicken quarters in the glass dish and 4 everyday items to get a meal so incredible your whole family

Preheat your oven to 375°F (190°C). Place a clean 9×13-inch glass baking dish on the counter so it’s ready for the chicken.

Pat the raw chicken leg quarters dry with paper towels. This helps the skin crisp up a bit and keeps the seasoning from sliding off.
Drizzle the vegetable oil over the bottom of the glass baking dish, then add the chicken quarters in a single layer, skin side up. If they’re crowded, tuck them in snugly but avoid stacking them.
Sprinkle the salt evenly over the tops of the chicken quarters, then follow with the black pepper and garlic powder. Use your fingers or the back of a spoon to gently rub the seasonings over the skin so each piece is well coated. The dish should just show the seasoned chicken—no extra ingredients needed.
Place the glass baking dish on the middle rack of the preheated oven. Bake for 45 minutes without covering, letting the chicken start to brown and release its juices into the dish.

After 45 minutes, carefully spoon some of the hot pan juices from the bottom of the dish over the tops of the chicken quarters to keep them moist and flavorful. Return the dish to the oven.
Continue baking for another 20–30 minutes, or until the chicken skin is nicely browned and the thickest part of the meat (not touching bone) reaches 165°F (74°C). If you don’t have a thermometer, pierce the thickest part of a thigh; the juices should run clear, not pink.

Once done, remove the glass dish from the oven and let the chicken rest for about 5–10 minutes. This helps the juices settle so every bite is tender. Serve the chicken straight from the glass dish, spooning some of the savory juices over each piece on the plate.
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