Roasted Quartered Chicken with Herb Sauce

Name: Roasted Quartered Chicken with Herb Sauce
Prep time: 20 min
Total time: 90 min
Ingredients: 1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature; 0.25 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; 0.5 teaspoon minced garlic (from 1 small clove); 0.5 teaspoon red-pepper flakes

3.9

(16)

1 Review

By

Martha Stewart Editors

Updated on November 29, 2022

Prep Time:

20 mins

Total Time:

1 hrs 30 mins

Servings:

4

When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This roast chicken is a classic recipe you'll want to add to your weekly rotation.

Ingredients

1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature
¼ 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
½ teaspoon minced garlic (from 1 small clove)
½ teaspoon red-pepper flakes

Directions

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.
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.

Ryan Liebe