How to Make Spice Roasted Chicken Quarters - A Step-by-Step Guide

When it comes to comfort food, there's nothing quite like perfectly roasted chicken. The smell of spices wafting through the air, the golden brown skin crackling with each bite, and the tender, juicy meat that practically falls off the bone - it's a dish that never fails to satisfy. If you're looking for a simple yet flavorful recipe for roasted chicken, then look no further than these spice roasted chicken quarters.

This recipe is a perfect balance of heat and savory flavors, making ...

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Ingredients

  • 2 (3 pound) whole chickens, quartered
  • 1 tablespoon brown sugar
  • 1 tablespoon sea salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dry mustard
  • ½ teaspoon celery seed
  • ¼ teaspoon cayenne pepper
  • ¼ cup maple syrup
  • 1 tablespoon yellow mustard
  • 1 ½ teaspoons spicy brown mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 8
  • Yield: 8 servings

  • 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).
  • Nutrition

    469 cal.

    • Total Fat: 26g
    • Saturated Fat: 7g
    • Cholesterol: 145mg
    • Sodium: 836mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 46g
    • Vitamin C: 1mg
    • Calcium: 43mg
    • Iron: 11mg
    • Potassium: 468mg