In a blender, combine 1/4 cup lemon juice, 1/3 cup olive oil, 2 tablespoons paprika, 4 cloves of garlic, 1 tablespoon oregano, 1 tablespoon salt, 1 tablespoon chili powder, a pinch of red pepper flakes, 1 bay leaf, and 1/2 teaspoon black pepper. Blend until smooth and well combined.

Score the chicken quarters deeply down to the bone. Place the chicken in a zip-top bag, add 2/3 of the marinade, seal the bag, and massage it into the chicken. Refrigerate for at least 8 hours or overnight.

Set your oven to 350°F (180°C) and allow it to fully preheat while you prepare your baking dish.

Butter a large baking dish, then place the marinated chicken quarters skin-side down in the dish. Cover with aluminum foil and bake for 20 minutes.

After 20 minutes, carefully remove the foil and baste the chicken with the reserved marinade. Recover the dish with foil and return it to the oven for an additional 20 minutes.

Uncover the chicken for the last round of baking. Baste it again with the marinade and cook for an extra 15-20 minutes or until the juices run clear and the internal temperature reaches 165°F (74°C).