Spice Roasted Chicken Quarters

Recipe View 5 mins Prepare the Chicken & Spice Rub: Trim any overhanging skin from the chicken pieces. In a mixing bowl, whisk together the 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. (Prep time: 5 minutes)

Recipe View 1 hrs Marinate: Generously rub the spice mixture over all chicken pieces, ensuring to get under the skin of the breast pieces for maximum flavour. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably up to 4 hours for a deeper infusion of flavours. (Marinating: 60-240 minutes)

Recipe View 5 mins Prepare the Maple-Mustard Glaze: In a separate bowl, whisk together the maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper until well combined. (Prep time: 5 minutes)

Recipe View 5 mins Preheat & Prep: Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easy cleanup. (Prep time: 5 minutes)

Recipe View 3 mins Arrange Chicken: Place the chicken pieces skin-side up on the prepared baking sheet. Position the breast pieces in the center of the pan and the leg quarters near the edges for even cooking. (Prep time: 3 minutes)

Recipe View 30 mins Roast & Glaze: Roast in the preheated oven for 15 minutes, then baste the chicken with the maple glaze. Rotate the pan and roast for another 15 minutes, basting again with the glaze. (Roasting: 30 minutes)

Recipe View 10 mins Final Roast: Continue roasting until the chicken is cooked through, with no pinkness at the bone and the juices running clear. Baste again with the glaze if needed. This should take approximately 10 minutes. Use an instant-read thermometer inserted near the bone to ensure the internal temperature reaches 165 degrees F (74 degrees C). (Roasting: ~10 minutes)