CHICKEN BREAST QUARTER RECIPES
SPICE ROASTED CHICKEN QUARTERS RECIPE | ALLRECIPES
A simple yet flavourful chicken, with spice rub and a maple-mustard glaze. This pairs perfectly with herb roasted potatoes and corn.
Provided by WestCoastMom
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- 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.
- 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).
Nutrition Facts : Calories 469 calories, CarbohydrateContent 10 g, CholesterolContent 145.4 mg, FatContent 26 g, FiberContent 0.5 g, ProteinContent 46.4 g, SaturatedFatContent 7.2 g, SodiumContent 836 mg, SugarContent 7.9 g
BAKED SPLIT CHICKEN BREAST OR LEG QUARTERS
"Easy baked chicken recipe with a lot less work than it tastes"
Total Time 140 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 8
Steps:
- "1: Gently pull back the skin on the chicken. 2: Rub the meat with the combination of olive oil and garlic. 3: Sprinkle with sea salt, cracked pepper, dried basil, dried rosemary and dried thyme. 4: Replace the skin back over the meat and repeat steps 2 and 3 if you like the skin like I do. 5: Cover and refrigerate for 45 minutes to one hour. 6: Preheat oven to 375. 7: Bake uncovered for 45 to 60 minutes, or until juices run clear, or until the thick part of the chicken reaches 165 degrees."
Nutrition Facts : Calories 175 calories, FatContent 19.4310268913575 g, CarbohydrateContent 0.83732125 g, CholesterolContent 0 mg, FiberContent 0.422237495422363 g, ProteinContent 0.130234375 g, SaturatedFatContent 2.70307412725865 g, ServingSize 1 1 Serving (25g), SodiumContent 1745.07569103885 mg, SugarContent 0.415083754577637 g, TransFatContent 0.535514250442964 g
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