Lightly score the thickest parts of the thigh using a sharp knife, making shallow cuts to allow the marinade to penetrate deeper into the meat.

In a large bowl, combine the paprika, garlic powder, onion powder, salt, white pepper, and black pepper.

Add the olive oil, soy sauce, dark soy sauce, sweet chilli sauce, vinegar, and grated garlic.

Mix everything together well until it forms a deep reddish marinade that is smooth and evenly blended.

Add the chicken leg quarters to the bowl and coat them thoroughly on all sides.

Make sure to rub the marinade into the scored cuts and, if possible, gently loosen the skin slightly to massage some of the marinade underneath. This helps the flavor absorb into the meat rather than sitting only on the surface.

Cover the bowl and refrigerate for at least two to three hours, or ideally overnight for the best flavor and tenderness.

Preheat oven to 200°C (fan 190°C).

Place the marinated chicken skin-side up on a lined baking tray, spoon any remaining marinade over the top.

Toss broccoli lightly with a small drizzle of olive oil and a pinch of salt.

Remove the tray from the oven and arrange the broccoli around the chicken, letting it sit in some of the juices.

Return to the oven and bake for another 15–20 minutes, or until the chicken is cooked through (internal temp 75°C) and the skin is golden brown and slightly caramelized

The broccoli is tender with lightly crisp edges

For extra color, broil for 2–3 minutes at the end watching closely.

Let the chicken rest for 5–10 minutes before serving.

Spoon some of the pan juices over the top for extra flavor.