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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chicken Spice Rub:
Glaze:

Directions

Instructions Checklist
  • 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.

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  • 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.

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

469 calories; 46.4 g protein; 10 g carbohydrates; 145.4 mg cholesterol; 836 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2016
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 sweet but I did halve the cayenne pepper to please my 8 and 9yr old daughters and they loved it! My only suggestion is to double the sauce I've even tripled it before kept half of it separate and used it drizzled over the side dishes. Thank you for such a yummy quick and easy weekday meal. I'm going to try using my crock pot this time to cook the chicken and then maybe throw the chicken under the broiler with the glaze or just serve the glaze for dipping. Read More
(8)

Most helpful critical review

Rating: 2 stars
03/07/2020
Sorry but yuck. Way too much paprika and too sweet. Read More
35 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/08/2016
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 sweet but I did halve the cayenne pepper to please my 8 and 9yr old daughters and they loved it! My only suggestion is to double the sauce I've even tripled it before kept half of it separate and used it drizzled over the side dishes. Thank you for such a yummy quick and easy weekday meal. I'm going to try using my crock pot this time to cook the chicken and then maybe throw the chicken under the broiler with the glaze or just serve the glaze for dipping. Read More
(8)
Rating: 5 stars
06/08/2016
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 sweet but I did halve the cayenne pepper to please my 8 and 9yr old daughters and they loved it! My only suggestion is to double the sauce I've even tripled it before kept half of it separate and used it drizzled over the side dishes. Thank you for such a yummy quick and easy weekday meal. I'm going to try using my crock pot this time to cook the chicken and then maybe throw the chicken under the broiler with the glaze or just serve the glaze for dipping. Read More
(8)
Rating: 5 stars
05/31/2017
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 the best barbecue! Definitely a repeat recipe in our house! YUM! Read More
(4)
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Rating: 5 stars
01/07/2016
The best flavored chicken quarters ever. So sticky moist and yummy. Definitely one of my favorites. Read More
(4)
Rating: 5 stars
04/30/2015
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 chicken then you may need to double the glaze or just use it as a dip after the chicken is cooked. I hope you enjoy! Read More
(3)
Rating: 5 stars
03/06/2017
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. Read More
(2)
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Rating: 4 stars
03/06/2016
I did not make the glaze just the spice rub mixture on chicken leg quarters but I put them in my crockpot and they came out very moist and flavorful. Will definitely make again. Did not add or substitute anything Read More
(1)
Rating: 4 stars
04/25/2017
I took the advice of another cook and brined it for about an hour before. The chicken was very moist and flavorful. Read More
(1)
Rating: 5 stars
01/12/2018
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!:) Read More
(1)
Rating: 5 stars
02/17/2016
Probably the best chicken recipe ever! It has a flavourful spicy crunch with a gooey coating. I was scraping it and eating it off the pan... Read More
(1)
Rating: 2 stars
03/07/2020
Sorry but yuck. Way too much paprika and too sweet. Read More