Prep the chicken: Pat the leg quarters very dry with paper towels. The drier the skin, the crispier the result. Trim any excess skin or large fat flaps that hang over the edges.

Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Stir well to break up any clumps.

Oil and season: Rub the chicken all over with olive oil. Sprinkle the seasoning blend evenly on both sides, pressing it into the skin so it adheres.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A hot basket helps the skin start crisping immediately.

Arrange the pieces: Lightly spray the basket if needed. Place leg quarters skin-side down in a single layer with space between pieces. Avoid stacking or crowding.

Cook the first side: Air fry at 380°F for 15 minutes. This side allows fat to render into the basket instead of soaking the skin.

Flip for crisping: Turn the leg quarters skin-side up. Continue air frying at 380°F for another 12–18 minutes, depending on size.

Check doneness: Use an instant-read thermometer in the thickest part of the thigh, avoiding bone. You want at least 175°F for tender, juicy dark meat (it will still be safe and extra tender). The skin should be deep golden and crackly.

Optional final blast: For extra crisp skin, raise to 400°F for 2–4 minutes at the end. Watch closely to prevent over-browning.

Rest and serve: Let the chicken rest 5 minutes so juices settle. Finish with a squeeze of lemon and a sprinkle of fresh parsley if you like.