Preheat oven to 375. Line a large glass baking dish with foil.

Remove excess fat from chicken quarters. Separate the skin from the chicken, just enough to make a pocket so you can get to most of the meat. (You just want a pocket. Do not remove the skin).

Brush the chicken (under the skin) with soy sauce.

Sprinkle some garlic powder, seasoned salt and poultry seasoning on the chicken under the skin (The 1 tsp measures are estimated. Use as much or as little as you're comfortable with) and rub into the chicken.

Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.

Brush both sides of the leg quarters with soy sauce. Sprinkle the skin with garlic powder, seasoned salt and poultry seasoning to taste.

Place on the middle rack in the oven and bake uncovered for an hour. After an hour, increase the oven temp to 400 and bake 15 minutes.

The chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).

Let stand for 5 minutes before serving.