Spice Roasted Chicken Quarters

Prep Time:
15 mins

Cook Time:
40 mins

Additional Time:
1 hr

Total Time:
1 hr 55 mins

Servings:
8

Yield:
8 servings

Ingredients

Chicken Spice Rub:

1tablespoonbrown sugar
• 1tablespoonsea salt
• 1 ½teaspoonsgarlic powder
• 1 ½teaspoonsonion powder
• 1 ½teaspoonspaprika
• 1teaspoondried oregano
• ½teaspoondry mustard
• ½teaspooncelery seed
• ¼teaspooncayenne pepper

Glaze:

¼cupmaple syrup
• 1tablespoonyellow mustard
• 1 ½teaspoonsspicy brown mustard
• ½teaspoongarlic powder
• ½teaspoononion powder
• ½teaspoonpaprika
• ¼teaspoonground black pepper

Directions

Trim any overhanging skin from the chicken pieces. Whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. Rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour.

Whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges.

Roast in the preheated oven 15 minutes; baste chicken with maple glaze. Rotate pan; roast 15 minutes, and baste again with maple glaze. Continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

I often brine the chicken for a few hours to keep it moist. Just make sure to rinse and pat dry the chicken before adding the rub.

Nutrition data for this recipe includes the full amount of spice rub and maple glaze. The actual amount of spice rub and maple glaze consumed will vary.

Nutrition Facts (per serving)