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Spice Roasted Chicken Quarters

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
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 46.4 g
  • 93%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 9
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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 ...

So delicious and perfect!

Very good. I had all the ingredients on hand. Boyfriend loved it too.

I forgot to put brown sugar in the rub. Still delicious

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 ...

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...

Loved it. Very similar to alltime competition favorite Plowboys Yardbird rub.

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