Seasoned chicken quarters are baked in a sweet and tangy sauce consisting of maple syrup, yellow and Dijon mustards, peach preserves, lemon juice and garlic.

Maple Mustard Chicken Quarters

4 broiler-fryer chicken leg quarters
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 cup yellow mustard
2 tablespoons Dijon mustard
1/3 cup maple syrup
1/4 cup peach preserves
2 teaspoons fresh lemon juice
1 clove garlic, minced

1. Sprinkle chicken with salt, paprika and pepper. Arrange in single layer, skin side up, in 9x13x2-inch baking pan.
2. Mix together yellow mustard, Dijon mustard, maple syrup, peach preserves, lemon juice and garlic.
3. Set oven broiler at 500°F (260°C) and broil chicken for 15 minutes.
4. Turn chicken and pour maple-mustard sauce over each leg quarter. Reduce oven temperature to 350°F (175°C) and bake about 30 minutes. Change oven back to 500°F (260°C) and broil 5 minutes more.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.