📝 Instructions
Marinate the Chicken: Pat the chicken quarters dry with paper towels. In a large bowl, whisk together the olive oil, soy sauce, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Add the chicken quarters, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor.
Preheat Oven & Prepare Chicken: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup. Arrange the marinated chicken quarters skin-side up on the prepared baking sheet, ensuring there is some space between each piece.
Bake the Chicken: Bake for 30 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 20-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the skin is beautifully golden brown and crispy. If desired, you can briefly broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
Prepare the Savory Tomato Salsa: While the chicken bakes, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced bell pepper, cooking for another 3-5 minutes until the bell pepper starts to soften.
Simmer the Salsa: Add the canned diced tomatoes (undrained), dried oregano, and red pepper flakes (if using) to the saucepan. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 15-20 minutes, allowing the flavors to meld. Season with salt and black pepper to taste. Stir in fresh cilantro just before serving.
Cook the Fluffy White Rice: In a medium saucepan, combine the long-grain white rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to the lowest setting, cover tightly, and simmer for 18 minutes. Remove from heat and let it rest, covered, for another 5 minutes before fluffing with a fork.
Assemble the Simple Green Salad (Optional): In a bowl, combine mixed greens, cucumber, tomato, red onion, and feta cheese. In a small separate bowl, whisk together extra virgin olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad just before serving.
Serve: Plate the delicious spicy glazed chicken quarters alongside a generous scoop of fluffy white rice and a spoonful of the savory tomato salsa. Add the fresh green salad on the side for a complete, vibrant meal. Enjoy!
💡 Chef’s Tips
For Extra Crispy Skin: For maximum crispiness, after baking, you can finish the chicken under the broiler for 2-3 minutes. Keep a close eye on it to prevent burning the glaze.
Make Ahead Salsa: The savory tomato salsa can be made a day in advance and stored in an airtight container in the refrigerator. Its flavors often deepen overnight, making it even more delicious!
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