Method

Brine (optional)

If using the brine, combine 4 cups water, 1 tablespoon kosher salt, 1 tablespoon sugar, peppercorns and the bay leaf in a bowl or container. Stir until salt and sugar dissolve. Submerge the chicken quarter, cover and refrigerate for 30 minutes to 2 hours. Remove chicken from brine, pat very dry with paper towels. Discard brine.

Prep and Season

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment or place an ovenproof skillet nearby.

If not brined, pat the chicken quarter dry with paper towels. Removing surface moisture ensures crisp skin.

In a small bowl, combine the rub ingredients: 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme and 1/8 teaspoon cayenne (if using). Mix into a paste.

Rub the seasoning mixture all over the chicken quarter, making sure to get under the skin of the thigh where possible and covering the leg and skin evenly.

Cook (sear + roast) - gives crisp skin and tender meat

Sear

Heat an ovenproof skillet over medium-high heat. When hot, add the chicken skin-side down (no extra oil needed because of the olive oil rub). Press gently with a spatula for even contact. Sear until the skin is deep golden-brown and releases easily from the pan, about 4–6 minutes. If the skin begins to smoke, reduce heat slightly.

Flip and add butter

Flip the quarter so it rests on the bone side. Add 1 tablespoon unsalted butter to the pan; as it melts, spoon the butter over the meat for 30 seconds to a minute to baste. Squeeze half a lemon over the chicken (reserve the other half for serving).

Roast

Transfer the skillet to the preheated oven (or move chicken to a baking sheet if not using an ovenproof skillet). Roast until the thickest part of the thigh reaches 175°F (79°C) and the leg is tender, about 20–30 minutes depending on size. If you prefer slightly higher temp for pull-away thigh meat, roast to 180°F (82°C).

If you prefer extra-crisp skin, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Rest and Finish

Remove chicken from oven and transfer to a cutting board or plate. Tent loosely with foil and let rest for 8–10 minutes to allow juices to redistribute.

While resting, spoon any pan juices back over the chicken and finish with a squeeze of the remaining lemon half and a sprinkle of chopped fresh parsley.

Serve the 1/4 dark hot. Optionally carve the thigh from the leg at the joint before serving, or present whole.

1/4 Dark (1 Thigh, 1 Leg) Recipe