Name: Spice Roasted Chicken Quarters
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Whole chickens, quartered - 2 (3 pound); Brown sugar - 1 tablespoon; Sea salt - 1 tablespoon; Garlic powder - 1 ½ teaspoons; Onion Powder - 1 ½ teaspoons; Paprika - 1 ½ teaspoons; Dried oregano - 1 teaspoon; Dry mustard - ½ teaspoon; Celery seed - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Maple syrup - ¼ cup; Yellow mustard - 1 tablespoon; Spicy brown mustard - 1 ½ teaspoons; Garlic powder - ½ teaspoon; Onion Powder - ½ teaspoon; Paprika - ½ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Spice Roasted Chicken Quarters

1. Whole chickens, quartered 2 (3 pound)

2. Brown sugar 1 tablespoon

3. Sea salt 1 tablespoon

4. Garlic powder 1 ½ teaspoons

5. Onion Powder 1 ½ teaspoons

6. Paprika 1 ½ teaspoons

7. Dried oregano 1 teaspoon

8. Dry mustard ½ teaspoon

9. Celery seed ½ teaspoon

10. Cayenne pepper ¼ teaspoon

11. Maple syrup ¼ cup

12. Yellow mustard 1 tablespoon

13. Spicy brown mustard 1 ½ teaspoons

14. Garlic powder ½ teaspoon

15. Onion Powder ½ teaspoon

16. Paprika ½ teaspoon

17. Ground black pepper ¼ teaspoon

How to cook deliciously - Spice Roasted Chicken Quarters

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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).