1/4 Chicken & 1/4 Rack Of Rib Recipe

Prep the chicken

Pat the chicken quarter dry with paper towels. Place on a plate or tray and rub evenly with 1.5 tbs olive oil so skin is lightly coated.

In a small bowl mix 1 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp smoked paprika and 1 tbs lemon juice. Rub this seasoning mixture evenly over the chicken, working under the skin where possible around the breast for flavor.

Let the seasoned chicken sit at room temperature for 20 minutes while you prepare the ribs and preheat the oven to 375°F (190°C).

Roast the chicken

Place the chicken on a rimmed baking sheet or in a shallow roasting pan skin-side up. Roast in the preheated oven for 35–40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the skin is golden and crisp. If the breast is done before the leg, tent the breast with foil and continue until leg reaches temperature.

Remove chicken from oven and let rest for 8–10 minutes before serving to let juices redistribute.

Prep the ribs

Preheat the oven to 300°F (150°C) if not already set (lower temp for ribs). If ribs have membrane on the bone side, remove it by sliding a knife under the membrane and pulling it off. Pat ribs dry.

Rub the meat side of the ribs with 1 tbs yellow mustard to help the dry rub adhere. In a small bowl combine 1 tbs brown sugar, 1 tsp paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.75 tsp kosher salt and 0.5 tsp black pepper. Massage the spice mix into the ribs evenly on both sides.

Slow-bake the ribs

Wrap the seasoned ribs tightly in aluminum foil (place them meat-side up on a sheet, drizzle 2 tbs apple cider vinegar over the meat before sealing). Place the foil packet on a baking sheet and bake in the oven at 300°F (150°C) for 1 hour 45 minutes to 2 hours, until the meat is tender and pulls back from the bone about 1/4 inch.

Finish with sauce

Carefully open the foil (allow steam to escape). Brush the ribs with 2 tbs barbecue sauce and return to the oven, uncovered, at 425°F (220°C) or under a hot broiler for 5–7 minutes until sauce is tacky and caramelized. Watch closely to prevent burning.

Remove from oven and let rest 5 minutes before slicing between bones.

Transfer the rested chicken quarter and 1/4 rack of ribs to a serving plate. Sprinkle chopped parsley over the chicken and ribs and serve with a lemon wedge alongside for squeezing over the chicken.

Serve hot with desired sides (coleslaw, fries or mashed potatoes).