The Best Oven Roasted Quartered Chicken Legs

1. Prepare the Marinade: Mince the 7 cloves of garlic. Finely chop the sprig of rosemary and the bundle of thyme. Chop 1 1/2 cups of fresh parsley. Juice the large lemon and large orange. In a large bowl, combine the minced garlic, chopped rosemary, chopped thyme, chopped parsley, lemon juice, orange juice, red chili flakes, paprika, garlic powder, onion powder, cayenne pepper, freshly cracked black pepper, pinch of coarse salt, chicken bouillon powder, and olive oil. Mix well to create the marinade.
2. Marinate the Chicken: Add the 8 quartered chicken legs to the bowl with the marinade. Ensure all chicken pieces are thoroughly coated. For best results, allow the chicken to marinate for at least 30 minutes, or preferably several hours in the refrigerator.
3. Cook in Oven: Preheat your oven to 425°F (220°C). Place the marinated chicken legs on a baking sheet. Bake for 35 minutes, flipping the chicken halfway through to ensure even cooking and browning.
4. Broil for Crispy Skin (Oven Method): After baking, if desired, broil the chicken for 5 minutes or until the skin is beautifully browned and crispy. Watch closely to prevent burning.
5. Alternatively, Air Fry: For air frying, preheat your air fryer to 390°F (199°C). Place the marinated chicken legs in the air fryer basket in a single layer (cook in batches if necessary). Air fry for 25 minutes, flipping halfway through.
6. Garnish and Serve: Once cooked, transfer the chicken legs to a serving platter. Garnish with a drizzle of fresh lime juice and an extra sprinkle of freshly chopped parsley before serving.