Roasted Quartered Chicken and Shallots
If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.
- Total Time:
- Servings: 4
Photography: Dana Gallagher
Source: Martha Stewart Living, September 2006
- 1 tablespoon unsalted butter, softened
- 4 pounds chicken quarters, skin on
- Coarse salt and freshly ground pepper
- 4 large shallots, peeled and halved lengthwise
Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet and the chicken pieces with butter. Lay chicken, skin side up, on sheet; season with 2 teaspoons salt and the pepper.
Roast chicken 20 minutes. Remove from oven. Carefully arrange shallots, cut side down, around chicken; season shallots with salt and pepper. Return to oven. Continue roasting, basting chicken occasionally with pan juices, until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees and shallots are tender and caramelized, about 20 minutes more. Transfer to a platter; loosely tent with foil. Let stand 10 minutes before serving.