Description
A simple yet flavourful chicken, with spice rub and a maple-mustard glaze. This pairs perfectly with herb roasted potatoes and corn.
Ingredients
- 2 (3 pound) whole chickens, quartered
- 1 tablespoon brown sugar
- 1 tablespoon sea salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- 1 teaspoon dried oregano
- ½ teaspoon dry mustard
- ½ teaspoon celery seed
- ¼ teaspoon cayenne pepper
- ¼ cup maple syrup
- 1 tablespoon yellow mustard
- 1 ½ teaspoons spicy brown mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- 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).
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 55 mins
Servings: 8