Maple Roasted Chicken Quarters (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 bone-in, skin-on chicken quarters
02 -
½ cup pure maple syrup
03 -
2 tablespoons olive oil
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2 tablespoons Dijon mustard
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried rosemary (or fresh, if available)
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1 teaspoon paprika
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Salt and pepper, to taste
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1 tablespoon apple cider vinegar or lemon juice (optional)
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Fresh rosemary or thyme for garnish (optional)
# Instructions:
01 -
Preheat your oven to 425°F (220°C).
02 -
In a bowl, whisk together maple syrup, olive oil, Dijon mustard, soy sauce, garlic powder, onion powder, rosemary, paprika, salt and pepper. Add vinegar or lemon juice if using. Set aside.
03 -
Pat chicken quarters dry with paper towels. Season with salt and pepper on both sides, and drizzle with a little olive oil.
04 -
Place chicken in a roasting pan and brush generously with the maple glaze. Reserve some glaze for basting later.
05 -
Roast for 45 minutes, brushing with reserved glaze halfway through cooking.
06 -
Chicken is done when it reaches 165°F (75°C) in the thickest part. If needed, roast an additional 10-15 minutes until skin is golden and crispy.
07 -
Let chicken rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.
# Notes:
01 -
Use 100% pure maple syrup for the best flavor.
02 -
For extra crispy skin, make sure to thoroughly pat the chicken dry before seasoning.
03 -
The chicken can be marinated in the glaze for up to 8 hours for deeper flavor.
04 -
Leftovers can be stored in the refrigerator for up to 3 days.