Step 1

In a small bowl mix together the sugar, salt, chili powder, paprika, dried oregano, dry mustard, black pepper and allspice. Set aside.

Step 2

Line a rimmed baking sheet with aluminum foil for easy clean up. Set aside.

Step 3

Pat the chicken dry and remove any excess fat. Carefully slide your fingertips between the meat and skin of each chicken leg quarter to loosen the skin from the meat. Spread some of the spice mix between the two layers.

Step 4

Drizzle and rub the chicken with the olive oil (you can also do this with a brush), and smear the remaining spice mix all over the chicken.

Step 5

Lay the chicken, skin side up, on a rimmed baking sheet and marinate for 30 minutes or in the refrigerator overnight.

Step 6

Preheat the oven to 400°F.

Step 7

Bake the chicken uncovered for 40 to 50 minutes (depending on size) or until the juices run clear and a meat thermometer or instant read thermometer registers an internal temperature of 165 degrees Fahrenheit. For extra crispy skin, place the chicken under the broiler until the skin is dark brown, about 4-5 minutes.

Step 8

Remove from the oven, tent with foil, and rest for 10 minutes before serving.