Quarter Chicken Recipe

Prep

Remove chicken from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat skin dry with paper towels.

Preheat oven to 425°F (220°C). Position a rack in the center. Place a rimmed baking sheet or roasting pan in the oven to heat for 5 minutes while preheating (optional but helps crisp skin).

In a small bowl, combine 1 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, 0.5 tsp smoked paprika and 0.5 tsp garlic powder. Rub the mixture all over the chicken breast quarter, including under the skin where possible, and pat skin again so seasoning adheres.

Transfer the seasoned chicken to the preheated sheet or place on a lined baking sheet. Roast in the hot oven for 35–45 minutes, skin side up, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160–165°F (71–74°C). Cooking time varies with piece size; start checking at 30 minutes.

Once the internal temperature reaches 160–165°F, remove chicken from oven and tent loosely with foil. Let rest for 8–10 minutes; carryover will bring temperature to a safe 165°F and juices will redistribute.

Carve or serve the whole quarter with skin. Taste and adjust salt if needed.

While the chicken roasts, make the sauce. In a small saucepan combine 1/2 cup ketchup, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (if using), 1/4 tsp ground mustard, 1/4 tsp black pepper and 1 tbs water.

Place saucepan over medium-low heat and whisk to combine. Simmer gently for 4–6 minutes, stirring frequently, until sugar dissolves and flavors meld. Do not boil vigorously. Taste and adjust sweetness, acidity or heat to preference.

Remove from heat and let cool slightly. Transfer to a small serving bowl for dipping alongside the roasted chicken.

If serving the optional side, increase oven temperature to 425°F (if not already). Toss 1 cup halved baby potatoes and 1/2 cup sliced carrot with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet in a single layer.

Roast vegetables in the oven for 20–30 minutes, turning once, until tender and lightly browned. Timing can coincide with chicken roasting if using the same oven — arrange so both can cook without overcrowding. Serve hot alongside the chicken and BBQ sauce.