Take chicken leg quarters out of the fridge and remove the excess fat piece that is on the bottom of the quarters.
Mix together the dry rub ingredients and sprinkle evenly over the top and bottom of the chicken pieces. Let them sit on a dish on the counter for about 15-20 minutes before cooking.
While chicken is sitting out, preheat the oven to 350°.
Just before cooking the chicken, preheat the cast iron pan over one of the bigger burners on your stove. Heat it over medium for 2-3 minutes before adding oil. see notes
Add in the oil and heat for another 1 minute before adding the chicken.
Once the pan is heated, add the chicken skin down and cook for 7-10 minutes. The time depends on how dark you want your skin to turn out. 7 is what ours was on but I have done 10 too and it is also good - it is personal preference there.
Flip the chicken quarters over and place the cast iron pan in a rack in the center of the oven.
Bake for about 40-45 minutes. Check the temperature with a thermometer. In the thickest part of the thigh (be careful not to touch any bones) it should read 165.
Allow to rest for 5-10 minutes before serving.
Nutritional values are estimated.Coconut oil and olive oil have lower smoke points then most other oils. We fry with them a lot, but never deep fry with them. Using 2-3 tablespoons carefully will not be a problem, but do not turn the burners up too high. You will need just enough oil to cover the bottom.We use a gas stove which is instant heat and also instant heat reduction when needed. Adjust your heating times for your cast iron pan accordingly. If you are new to cast iron and do not know the heating times, no worries. If your pan is heated properly, you will hear a sizzle when adding the chicken. If you don't hear that sizzle, you will need to add a couple minutes to the frying time before flipping over. It will still cook ok.