Preheat oven to 425°F.

Combine garlic, oregano, salt, chili powder, cumin, and black pepper.

Add olive oil and mix well.

Use a mortar and pestle to make a paste consistency.

Wash chicken leg quarters and pat dry.

Snip off any excess skin.

Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.

Pour 1/2 cup chicken broth (part dry white wine, if desired) into baking dish.

Bake for 40-50 minutes, or until juices run clear.