1. In a large mixing bowl, whisk together orange juice, olive oil, maple syrup, soy sauce, and red chili flakes until the mixture is smooth and glossy.

2. Add the chicken leg quarters to the bowl, turning each piece to coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours. For the best flavor, let it marinate overnight.

3. Set the oven to 390°F and prepare a large sheet pan by lining it with parchment paper.

4. Arrange a layer of orange slices across the lined sheet pan. Place the marinated chicken leg quarters on top of the orange slices, then pour the remaining marinade over the meat. Scatter the remaining orange slices and thyme sprigs around the pan.

5. Dampen a large piece of parchment paper and lay it loosely over the chicken. Bake for 1 hour, allowing the flavors to mingle and the meat to become tender.

6. Remove the parchment cover and spoon some of the pan juices over the chicken. Return the pan to the oven and roast uncovered for 15 minutes, or until the chicken is golden and the edges are caramelized.

7. Transfer the roasted chicken to a platter and drizzle with the sticky orange glaze from the pan. Garnish with a few roasted orange slices and fresh thyme sprigs for a beautiful finish.