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.
- Total Time:
- Servings: 4
Photography: Ryan Liebe
Source: Martha Stewart Living
- 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.