Roasted chicken legs

I seldom cook chicken legs with skin on. But when they are roasted at high temperature, it's best to have the skin on.

Recipe: Roasted chicken legs (10 pieces)

Ingredients:
- 5 chicken leg quarters
- 2 TB salt
- 1 TB garlic powder
- 1 tp onion powder
- 2 TB black soy sauce
- 1/4 cup BBQ sauce

Procedure:
1. Trim off the thick layer of fat underneath the skin and trapped in-between muscles. Then cut the leg quarters into drumsticks and thighs. Keep the skin on.
2. Mix salt, garlic powder, and onion powder. Rub onto the surface of the chicken. Place some seasoning underneath the skin. Then Rub a little black soy sauce on the surface of the chicken. This will give a deep golden color and a nice aroma when roasted.
3. Chill the meat overnight, covered with plastic.
4. Take meat out to warm for 1 hour on counter before roasting.
5. Place meat, skin side up on baking sheet lined with aluminum foil. It's not necessary to oil the foil because fat will come out of the skin when heated.
6. Place tray in unheated oven, on top rack. Turn oven setting to broil. Set temperature to 450F. Broil until skin is lightly golden.
7. Then carefully detach each piece of meat from bottom. Move tray to middle rack. Change setting to bake. Bake until skin is deep golden. Flip and bake the other side. Lower temperature to 350F if browning happens to fast.
8. When the side without skin is lightly golden, brush it with BBQ sauce. Mix sauce with dripping for a shiny glossy. Resume baking until the BBQ sauce is caramelized.

Results:
6:04pm, marinated meat:

6:04pm, marinated meat details:

6:06pm, meat placed on un-greased baking sheet, skin-side-up:

6:07pm, tray placed on top rack of cool oven, to broil at 450F:

6:14pm, meat broiled for 7 minutes, top lightly browned:

6:15pm, dripping:

6:15pm, meat placed on middle rack, to resume baking (not broiling) at 400F:

6:15pm, new oven setting:

6:26pm, meat baked to deep golden brown, ready to flip:

6:30pm, meat flipped and baked at 350F for 4 minutes, until lightly golden, then ready to apply BBQ sauce:

6:41pm, meat done when top is coated with caramelized BBQ sauce after baking 10 minutes:

6:52pm, meat cooled a little, then transferred to plate while draining the dripping from pan:

7:08pm, meat to cool in pan, with a very thin layer of dripping at the bottom:

7:09pm, details of roasted chicken legs:

Observations:
In roasting small pieces of meat like chicken drumsticks and pork chop, actions are taken primarily based on the change of color and texture of the meat, instead of fixed time duration. This is probably because the time taken depends on the water content of the meat.