Gf 1/4 Chicken & 2 Bone Rib Recipe

Prepare and season chicken

Pat the chicken quarter dry with paper towels. Rub 1 tablespoon olive oil all over the skin and under the skin where accessible. In a small bowl combine 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1 tsp kosher salt and 1/2 tsp lemon zest. Rub the spice mixture evenly over the skin and into any creases; set aside at room temperature for 15–20 minutes to take the chill off (or refrigerate up to 2 hours).

Roast the chicken

Preheat oven to 425°F (220°C). Place the seasoned chicken quarter skin-side up on a rimmed baking sheet or in an oven-safe skillet. Roast in the preheated oven for 30–35 minutes, until the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 175°F (80°C). If skin browns too fast, tent loosely with foil for the last 5–10 minutes.

Rest

Remove chicken from oven and transfer to a cutting board. Tent with foil and rest 8–10 minutes to allow juices to redistribute.

Prepare ribs

If ribs still have membrane on the bone side, remove it by sliding a knife under the membrane and pulling it off with a paper towel. Pat the rib section dry. Rub with 1 teaspoon olive oil.

Apply rub

In a small bowl mix 1 tablespoon brown sugar, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Rub evenly over both sides of the ribs.

Bake low and finish with sauce

Place ribs bone-side down on a small foil-lined baking pan. Cover tightly with foil and bake in the same 425°F (220°C) oven for 18–22 minutes if using thin chef-cut two-bone sections (adjust longer, ~30–40 min, if meatier). Alternatively, for more tender results, bake at 300°F (150°C) covered for 50–60 minutes. After initial cook, remove foil, brush 2 tablespoons gluten-free barbecue sauce over the top and return to oven for 6–8 minutes to caramelize the sauce. Internal temperature should reach at least 145°F (63°C) and meat should be tender and pulling slightly from bone.

Rest

Remove ribs from oven and rest 5 minutes before serving.

While proteins rest, place 1 tablespoon unsalted butter in the warm skillet used for chicken (or a small pan) over low heat until melted. Stir in chopped parsley. Spoon the melted herb butter over the rested chicken quarter and ribs to finish. Serve with lemon wedges to squeeze over the chicken.