4 pieces skin on chicken leg quarter
½ Tsp. dry thyme
1 Tsp. Jamaican curry
2 Sprigs fresh rosemary
5 Sprigs fresh thyme
4 cloves garlic
1 large yellow onion
3 Tbsp. olive oil
½ Tsp. sea salt
½ Tsp. freshly ground black pepper
Combine sliced onion, minced garlic, curry, dry thyme, black pepper, sea salt, 2 Tbsp. of oil, fresh rosemary, thyme and clean patted dry chicken in a zip lock bag. Combine spices and aromatics with chicken and marinade for 4 hours or overnight.
Place marinade chicken on a baking sheet, drizzle 1 Tbsp. of oil on each chicken leg, rub the oil lightly on the chicken. Place onion, thyme and rosemary on the chicken. Cover with foil and place in a preheat 350 F oven.
Bake for 25 minutes with foil on. Take off foil for the last 20 minutes or until internal temperature reaches 175 F of baking. Tip: chicken is baked with foil on to lock in the moisture in the chicken and taken off for the last 20 minutes of roasting to brown chicken, but still get some crispy edges on the skin.