Brown Sugar Mustard Roasted Chicken Quarters

• 4 chicken quarters (drumsticks and thighs)
• 1/4 cup brown sugar
• 1/4 cup Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste
• Optional: 2 cups chopped vegetables (carrots, potatoes)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix brown sugar and Dijon mustard until smooth.
3. 3 Rub olive oil over chicken quarters, then coat with the mustard mixture.
4. 4 Season chicken with garlic powder, smoked paprika, black pepper, and salt.
5. 5 Place chicken on a baking sheet, optionally surrounded by chopped vegetables.
6. 6 Roast in the oven for 60 minutes or until internal temperature reaches 165°F.
7. 7 Let rest for 5 minutes before serving.

Equipment

• Baking sheet
• Oven
• Meat thermometer

Variations

• Add a splash of apple cider vinegar to the glaze for extra tang.
• Substitute honey for brown sugar for a different flavor profile.

Substitutions

• Use honey mustard in place of Dijon mustard for a sweeter taste.
• If you don't have smoked paprika, regular paprika works fine.

Pairings

• Pairs well with a crisp white wine or a cold lemonade.
• A hearty whole grain roll complements this dish nicely.

Nutrition

Tips

• For extra flavor, marinate the chicken in the mustard mixture for 2 hours before roasting.
• Use a meat thermometer to ensure chicken is cooked through.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Pair with a fresh green salad or steamed broccoli.
• Serve with a side of mashed potatoes for a comforting meal.

FAQ