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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.

  • Prep:
  • 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


  1. 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.

  2. 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.

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