Thoroughly combine all dry ingredients and generously sprinkle all over chicken quarters
Refrigerate uncovered, 8 hours to dry brine chicken and dry out skin
Remove from refrigerator 30 minutes before roasting, to come to room temp. Preheat oven to 450 ֯ F. Pat dry and roast for 10 minutes, then drop the oven temperature to 400 ֯ F; and continue for approximately 20 minutes
Add BBQ sauce and cut peppers to a saucepan and gently simmer for 10 minutes.
Glaze chicken 3 times, returning to oven after each glaze; for 5 minutes.
Remove chicken from oven and rest for 5 minutes before chopping.