Roasted Quartered Chicken with Herb Sauce
When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
- Total Time:
- Servings: 4
Photography: Ryan Liebe
- 1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons red-wine vinegar
- 1 cup packed fresh flat-leaf parsley leaves, chopped
- 1/2 teaspoon minced garlic (from 1 small clove)
- 1/2 teaspoon red-pepper flakes
Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.