1/4 Chicken Recipe
Make 1/4 Chicken Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Marinade / Brine
Seasoning Rub
Finishing
Method
Chicken
- 1
Prepare chicken
Pat the chicken quarter dry with paper towels. Trim any excess fat or loose skin, but leave the skin intact if you want crisp results.
Marinade / Brine
- 2
Make quick brine
In a bowl or large measuring cup, dissolve 1 tbsp kosher salt and 1 tsp sugar into 2 cups warm water. Add crushed garlic, peppercorns, and bay leaf. Stir and cool to room temperature.
- 3
Brine the chicken
Submerge the chicken quarter in the cooled brine, cover, and refrigerate for 30 minutes to 2 hours. For best, 1 hour. Remove chicken from brine, discard brine, and rinse briefly under cold water if desired. Pat very dry.
Seasoning Rub
- 4
Make rub
In a small bowl, combine 1 tbsp olive oil with paprika, onion powder, garlic powder, dried thyme/oregano, 1 tsp black pepper, and 1 tsp kosher salt. Add the optional 1/4 tsp cayenne if using and mix into a paste.
- 5
Apply rub
Rub the spice mixture evenly under the skin where possible and all over the skin and exposed meat. Let the coated chicken sit at room temperature for 20–30 minutes while you preheat the oven, or refrigerate covered for up to 4 hours for more flavor (bring back to room temp 20 minutes before cooking).
Cooking
- 6
Oven-roast method (recommended)
Preheat oven to 425°F (220°C). Place the chicken quarter skin-side up on a wire rack set in a rimmed baking sheet or on a roasting pan. Roast for 35–45 minutes, until internal temperature reaches 165°F (74°C) in the thickest part (avoid touching bone) and skin is golden and crisp. If skin browns too quickly, tent loosely with foil for the last 5–10 minutes.
- 7
- 8
Rest the chicken
Remove the cooked chicken from oven and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute.