Roasted Quartered Chicken with Herb Sauce

Name: Roasted Quartered Chicken with Herb Sauce
Prep time: 20 min
Total time: 1 min
Ingredients: 1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature; 1/4 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; 1/2 teaspoon minced garlic (from 1 small clove); 1/2 teaspoon red-pepper flakes

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Prep Time: 20 minutes

Total: 1 hours, 30 minutes

Author : Martha Stewart

Roasted Quartered Chicken with Herb Sauce

Ingredients

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1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature1/4 cup plus 1 tablespoon extra-virgin olive oilCoarse salt and freshly ground pepper2 tablespoons red-wine vinegar1 cup packed fresh flat-leaf parsley leaves, chopped1/2 teaspoon minced garlic (from 1 small clove)1/2 teaspoon red-pepper flakes

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Instructions

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Step 1

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.

Step 2

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.