When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
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!!