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Roasted Quartered Chicken with Herb Sauce

Recipe photo courtesy of Ryan Liebe

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.

Total Time Prep Servings



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How would you rate this recipe?
  • ShannonCarnevale
    21 APR, 2014
    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!!

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