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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.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Quartered Chicken with Herb Sauce

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


  1. 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.

  2. 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.

Reviews (1)

  • ShannonCarnevale 21 Apr, 2014

    I made this with balsalmic vinegar, not red wine vinegar, because I was out of RWV. Very easy to make, delicious, and a real crowd-pleaser. I quartered my own chicken, not very well, and made it. The oven was too hot, at 450, it made the fat burn and smoke; so, I turned it down to 400 for the remainder. It was moist and very flavorful; fabulous recipe! I can't wait to try it again with red wine vinegar!!

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