Recipes Ingredients Meat & Poultry Chicken Roasted Quartered Chicken and Shallots 3.7 (11) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2021 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Prep Time: 5 mins Total Time: 55 mins Servings: 4 If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone for this roast chicken recipe. Ingredients 1 tablespoon unsalted butter, softened 4 pounds chicken quarters, skin on Coarse salt and freshly ground pepper 4 large shallots, peeled and halved lengthwise Directions 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. 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. Rate it Print