I’ve recently become obsessed with roasting chicken leg quarters to get that crispy, savory skin and juicy meat we all crave. You get all the best parts of a classic roasted chicken (dark meat + crackly skin), and it’s way easier to make. Roasted chicken leg quarters might be the perfect protein when cooking for a large group. They’re easily accessible at any grocery store, although sourcing pasture-raised birds that have been air-chilled will be more flavorful, and it primarily involves inactive cooktime. In other words, you…