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.