I buy the leg quarters in those big packages all the time--ocasionally, they will even be on sale for $.29 a pound.
I think I do mine at 400 for about 45 minutes, but the size varies so much, you kinda have to play it by ear. Stick your thermometer in the thigh, don't touch the bone. I find that the quarters are done when the skin is brown and crispy, with no flabbiness. I don't cover.
Try seasoning with garlic and lemon, or Italian seasoning mix, or curry powder.
Something else I do with those big packages--separate the drums from the thighs, remove the section of back bone at the top of the thigh, and save it, along with any broken drumsticks, for stock. Makes the thighs easier to eat without that piece of back attached.
I just haven't been the same
since that house fell on my sister.