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Spice Roasted Chicken Quarters


"A simple yet flavourful chicken, with spice rub and a maple-mustard glaze. This pairs perfectly with herb roasted potatoes and corn."
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1 h 55 m servings 469 cals
Original recipe yields 8 servings

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  1. 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. 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. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  4. Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges.
  5. 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.
  • Editor's Note:
  • 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: 469 calories; 26 g fat; 10 g carbohydrates; 46.4 g protein; 145 mg cholesterol; 836 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 16
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I love this recipe for chicken quarters and have made it several times when my butcher has chicken quarters on sale. My husband even though he said it was ok, ate 3 servings. He said it was too ...

The best flavored chicken quarters ever. So sticky, moist, and yummy. Definitely one of my favorites.

I usually drizzle the glaze over the chicken, and not coat it heavily as the spice rub has lots of flavor. The glaze just gives it a little more colour and sheen. If you want enough to coat the ...

I used smokey paprika and smoked sea salt. Didn't have the celery seed so had to leave that out. I used all organic as well and we loved it!! Came out perfect. We both thought that it was like ...

I took the advice of another cook and brined it for about an hour before. The chicken was very moist and flavorful.

Made this after a friend served it to us. I used 3 1/2pounds of split bone in chicken breasts and I doubled the glaze amount. Loved this recipe. Great combination of sweet and spicy.

I didn't have any yellow or spicy brown mustard, so I substituted stone ground and Dijon mustards respectively. This is SUCH a delicious recipe, and it made my apartment smell good, too! :)

Made it for a picnic and everybody loved it. The chicken was the first thing gone. Doubled the glaze.

we just loved this