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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
Roasted Quartered Chicken and Shallots

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.


Reviews (6)

  • MaryDGinHP 21 Sep, 2013

    Good, easy

  • CCJohnson 11 Jul, 2008

    This was really good the kids really enjoyed it. and I did string beans and potatoes instead:)

  • eldagej 25 Mar, 2008

    I tried adding sugar dissolved in lemon juice to coarse salt and pepper to add more flavor to the grilled chicken and the taste is perfect.

  • AngeliqueCarter 20 Jan, 2008

    A shallot is like a cross between an onion and garlic. You can find it in the produce section of most grocery stores.

  • slowbutshirleyh 20 Jan, 2008


  • Peter Pumpkin 18 Jan, 2008

    Breaking down a chicken and filleting chicken breasts is something everyone ought to learn to do. It's also handy to be able to separate the leg quarters into drums and thighs.I't quick and easy once you're shown how and much more economical as well.

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