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This is one of Christy’s family favorites – made possible by using things to create a fantastic, never-fail, flavorful chicken. I usually always use leg quarters, but as long as the skin is still on, you could probably do this with just thighs as well – just watch them at the end so they don’t burn.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


4 skin-on, bone-in chicken leg quarters (or just skin on thighs could work too)
½ Cup  coconut aminos or organic tamari (possibly slightly more)
1 tsp garlic powder
1 tsp paprika
1 tsp sea salt
½ tsp oregano
¼ tsp turmeric
½ tsp onion powder
¼ tsp celery seed
1 tsp dill weed

(all of these are approximate and you can add more if you need to)


Preheat oven to 375 degrees

I use a 9×13 glass baking pan – no need to line it unless you want to (I don’t)

Separate the skin from the chicken but do not remove it – the skin needs to stay attached.

Use a brush to apply the coconut aminos or tamari on the chicken, under the skin.

Mix all the dry seasonings together and sprinkle under the skin directly on the chicken (like a spice rub). Keep in mind you will be using more on the skin as well, so don’t use all of it right away. This is where you can use a little more of the spices if you like more flavor once you have made the recipe once.

Put all the leq quarters in the pan skin side up and brush the skin with the coconut aminos or tamari.

Sprinkle the skin with the same dry seasoning mix (hopefully you have enough left over J)

Bake in oven for an hour. (If using thighs instead of leg quarters, bake for 45 – 50 min)

Increase oven temp to 400 after that and bake an additional 10-15 minutes.

(To be safe, chicken is done when internal temp reaches 165)

Let stand for a few minutes before serving.