Awesome Citrus Mustard Baked Chicken Quarters With Italian Zucchini Noodles


Baked Chicken Quarters with Citrus Mustard Sauce ~ Fall Off The Bone Delicious ~ With Italian Zucchini Noodles 





While the heat is on out west, we had a slightly cooler mid-summer day that called for baking / roasting some chicken quarters rather than our usual grilling. Considering they were still partially frozen, I knew they would cook more evenly in the oven which I started uncovered at 375 degrees, then covered and lowered the temperature to 350. 

My timing for our next appointment was off,  so although they were ready, and my taste buds were salivating, we had to leave! Drats! Delayed gratification! I kept them covered, turned down the heat as low as possible ~ 170 degrees for our oven ~ and let them slow roast another 2 hours. 

The result was fall off the bone tender and delicious Baked Chicken Quarters with a nice Herbed Citrus Mustard Sauce.  Great with the Italian Zucchini ‘Noodles’ ~ especially for those desiring either a low-carb &/or grain or gluten-free meal. 

These Citrus Mustard Baked Chicken Quarters with Italian Zucchini Noodles is classic Meats & Sweets fare ~ meats paired with fruit and a hint of sweet.  And as a reminder, we classify summer and winter squash ~ including zucchini ~ and tomatoes, cucumbers, and peppers as fruits because botanically speaking, they are  

The chicken quarters can be baked while still semi frozen so no worries if they are not totally thawed.  Just allow extra time for cooking, and either start roasting uncovered at a higher temperature, then cover and turn it lower, or vice versa. 

The ingredient amounts are estimates. Adjust as desired. 

Baked Chicken Quarters With Citrus Mustard Sauce 

  • 4 Chicken Quarters 
  • Salt, garlic salt, dried parsley and oregano or Italian herbs
  • A few thin pats of butter for baking &/or ~ 1/4 cup apple juice or cider

Citrus Mustard Sauce 

  • Juice of 1-2 lemons or a small orange 
  • 1 Tbsp Sweet Orange Marmalade 
  • 2-3 tsp Dijon mustard 
  • 1-2 Tbs  Extra virgin olive oil or coconut oil or a blend
  • 1-2 tsp honey or real maple syrup 
  • 1/2-1 tsp sweet yellow curry powder
  • Pinch or two of salt
Preheat oven to 375 degrees. 

Place chicken quarters in a baking dish ~ probably an 8x12 or whatever fits. Season with a little salt & garlic salt. 

Combine sauce ingredients in a small bowl. Do a quick taste test and adjust as needed. If wanting to thin it out and/or add a little natural sweetness, add a splash of apple juice. The sauce will be slightly thick. 

Spoon sauce onto chicken and spread around with your fingers otto the back of the spoon. It should be just enough sauce to lightly cover. You can peel back a little skin and put a tiny bit directly onto the flesh underneath. 

Generously sprinkle dried parsley and oregano. 

Bake uncovered about 20 minutes.  

After 20 minutes, cover and lower heat to 350. Bake another 20-30 minutes. Or, turn it lower and slow roast for up to an hour. 
 
Check temperature with a meat thermometer. Or, carefully check the drumstick. It will easily turn when fall off the bone ready. 

By the way, when we reheated leftovers to enjoy the next day, the sauce became very gelatinous ~ exactly what makes bone broth so collagen-rich and nutritious! Plus the citrus mustard sauce made for a delicious broth! 

Variations: Sub a little dried ginger for the sweet curry powder and/or use apricot preserves in lieu of orange marmalade. 




Enjoy this Baked Chicken Quarters with Citrus Mustard Sauce with whatever side you desire. A small salad with baby lettuce and mandarin orange slices or raisins and shredded carrots comes to mind as a great match, especially with a citrus mustard vinaigrette!  


This would also be great with baked squash or sweet potato when in season, or possibly a little basmati or other brown rice. 

Or try the simple (grain and gluten-free) Italian Zucchini ‘Noodles’ below. 

Low-Carb, Grain & Gluten-free Italian Zucchini Noodles 

Italian Zucchini ‘Noodles’

  • 2 Large zucchini ~ cut lengthwise in narrow strips or create more noodle shape using a Spiralizer or mandolin grater
  • Splash of water
  • Extra virgin olive oil
  • Salt, pepper 
  • Dried Italian herbs or oregano or fresh basil, thin sliced
  • Cherry or grape tomatoes cut in halves or quarters 
  • 2-3 Tbsp grated parmigiana 
Heat a large pan and add enough water to barely cover the bottom. Add cut up zucchini. This will soften the zucchini into more of a noodle texture. 

As the water evaporates, add tomatoes and a drizzle of oil. Season with salt and pepper and generous amount of dried herbs. 

Let heat through until tomatoes begin to break down. Add cheese.  

Cover and turn off heat, leaving pan on for a minute to let the cheese soften. 

Toss with fresh basil if using. 





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