Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
Remove the skin from each leg quarter and season both sides with salt and black pepper.
In a small bowl, whisk together hoisin sauce, barbecue sauce, soy sauce, garlic powder, and ground ginger until smooth.
Brush about half of the sauce evenly over both sides of the chicken.
Arrange the chicken meaty-side down on the prepared baking sheet and roast in the preheated oven for 20 minutes.
Remove the pan, flip each piece of chicken, brush with the remaining sauce, and return to the oven.
Roast for another 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C).
When cooked through, remove the chicken from the oven and garnish with chopped green onions before serving.
