Preheat the oven to 425°F and spray a 13 x 18-inch baking sheet with non-stick cooking spray.

In a small dish, whisk together the honey, Dijon mustard, olive oil, garlic, rosemary, vinegar, Worcestershire, salt, and pepper. Set the dish aside while you prep the chicken quarters.

Pat the chicken quarters dry with a paper towel. Trim away the excess fat and remove any pin feathers if present. Place the chicken on the baking sheet.

Brush half of the honey-mustard mix on the underside of the chicken quarters. Flip them over and brush the remaining mix on the skin side, lifting the skin as much as possible to get the sauce underneath the skin. Dust lightly with paprika.

Pour the chicken broth (or white wine) directly into the sheet pan, without pouring it on top of the chicken.

Transfer the baking sheet to the oven and bake for 45 minutes. When the chicken has roasted for 20 minutes, rotate the pan and tent with foil to prevent over-browning. Remove the tent for the last 5 minutes to crisp the chicken skin.

Cook chicken quarters until the internal temperature reaches 175°F. While chicken is safe to eat at 165°F, dark meat has more connective tissue and needs the extra time to turn juicy and tender. If they haven’t reached 175°F after 45 minutes, keep baking and check the temperature every 5 minutes.

Remove from the oven and allow to rest 5-10 minutes before serving.