In a blender, combine fresh lemon juice, olive oil, paprika, minced garlic, oregano, salt, chili powder, red pepper flakes, and black pepper. Blitz the mixture until smooth and well combined.

Using a sharp knife, take your chicken quarters and carefully score the skin and meat down to the bone.

Place the scored chicken inside a large zip-lock bag and pour in about two-thirds of your prepared marinade. Seal the bag tightly and refrigerate for at least 8 hours or overnight.

Preheat your oven to 350°F (180°C).

Take a buttered baking dish, arrange the marinated chicken skin-side down, cover tightly with aluminum foil, and bake for 20 minutes.

Remove the foil, baste the chicken with reserved marinade, and return it to the oven for an additional 20 minutes.

Uncover and baste the chicken again, then bake for another 15-20 minutes or until juices run clear and an internal temperature of 165°F (74°C) is reached.