Reviews (1) Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 7 3 star values: 2 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: 5 stars 04/21/2014 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!!
Back to Roasted Quartered Chicken with Herb Sauce All Reviews for Roasted Quartered Chicken with Herb Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4 roast-chicken-0235-mld111000.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4 roast-chicken-0235-mld111000.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 4
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 4
4
roast-chicken-0235-mld111000.jpg
roast-chicken-0235-mld111000.jpg
Ingredients
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
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.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 7 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/21/2014 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!!
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 7 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 5 4 star values: 7 3 star values: 2 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 7 3 star values: 2 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 7 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 7 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/21/2014 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!!Martha Stewart Member
Rating: 5 stars 04/21/2014
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!!
Rating: 5 stars
All Reviews for Roasted Quartered Chicken with Herb Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Quartered Chicken with Herb Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
