Chicken (5 Quarters) Recipe
Make Chicken (5 Quarters) Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Seasoning & Marinade
Finishing & Garnish
Method
Brined Chicken
- 1
Prepare brine
In a large pot or container, combine 2 liters of cold water, 1 cup kosher salt, 1 tablespoon granulated sugar, 1 tablespoon black peppercorns, 2 bay leaves, and 4 smashed garlic cloves. Stir until the salt dissolves.
- 2
Brine the chicken
Submerge the 5 bone-in chicken quarters in the brine, cover, and refrigerate for 2 to 4 hours (2 hours minimum for mildly seasoned, up to 4 hours for juicier meat). Do not exceed 6 hours to avoid overly salty or soft texture.
- 3
Rinse and dry
After brining, remove chicken from brine, discard brine. Rinse each piece briefly under cold water to remove excess salt, then pat thoroughly dry with paper towels. Let sit uncovered in refrigerator for 20–30 minutes if time allows to further dry the skin for crisping.
Seasoning & Marinade
- 4
Make seasoning rub
In a small bowl combine 3 tablespoons olive oil, 2 tablespoons melted butter, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon brown sugar and 1 teaspoon lemon zest. Whisk until smooth.
- 5
Apply seasoning
Brush or rub the seasoning mixture evenly over each chicken quarter, including under the skin where possible for better flavor. Ensure all pieces are well coated. Let rest at room temperature 20–30 minutes prior to cooking (or refrigerate up to 2 hours).
Cook & Finish
- 6
Preheat and prepare pan
Preheat oven to 425°F (220°C). If roasting on a rack, place a rimmed baking sheet with a wire rack in the oven to preheat as well; otherwise lightly oil a baking dish or sheet pan.
- 7
Sear (optional)
For extra crisp skin and color: heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil (from allotted amount if needed) and sear chicken skin-side down for 2–3 minutes until golden brown. Flip and cook 1 minute on the other side. Transfer skillet to the oven to finish roasting. If not searing, place chicken directly on the preheated rack/pan.
- 8
Roast
Roast the chicken quarters at 425°F (220°C) for 30–40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Cooking time will vary by size — start checking at 30 minutes.
- 9
Rest
Remove chicken from oven and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute and finish carryover cooking.
- 10