This recipe is for fall-off-the-bone soft chicken leg quarters. They're slowly roasted, while covered, for approximately 1 hour & 30-40 minutes (if they are small 1 hour & 30 minutes will be sufficient, if big add 10 minutes) on a low temperature (300F). And then they're finished off uncovered on a high temperature (425F) for 10-15 minutes, to get crispy skin (watch them because you want to have some juices left on the sheet pan and if they are getting low, add a splash of water). This part depends on your oven and how quickly it can go up. The chicken is already fully cooked. You only want to crisp up the skin so cook them on high temperature to your desired skin crispiness and make sure that not all the liquid has evaporated because this sauce is super delicious! (IMPORTANT!)