Herbed Chicken Quarters Recipes

SPICE ROASTED CHICKEN QUARTERS

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).

ROASTED QUARTERED CHICKEN WITH HERB SAUCE

Steps:

• Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
• Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

HERBED CHICKEN QUARTERS

Steps:

• Gently squeeze juice from lemons into a large resealable plastic bag; leave lemon wedges in the bag. Add the oil, garlic, basil, thyme, salt and cayenne; add the chicken. Seal bag and turn to coat. Refrigerate for 24 hours, turning frequently. , Drain and discard marinade. Grill chicken, covered, over medium heat, turning every 15 minutes, for 1 hour or until juices run clear.

EVE'S CHICKEN QUARTERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
• Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
• Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS

Steps:

• Preheat oven to 400°F.
• In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
• Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
• Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
• Roast uncovered for 35-40 minutes at 400°F.
• Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
• Remove from oven and allow to rest for 10 minutes before serving.