ROASTED QUARTERED CHICKEN WITH HERB SAUCE
"It's not only a mainstay for Sunday supper: A quartered chicken roasts in just half an hour on any old weeknight. Since the bird is cut up, it has more exposed skin than a whole chicken, leading to more irresistible crispiness all over. When the bird is hot out of the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. Serve the chicken alongside diced potatoes roasted to crunchy French fry-like perfection."
1 whole chicken (about 4 pounds), quartered and backbone removed (see tip below), room temperature
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided use
Coarse salt and freshly ground black pepper
2 tablespoons red-wine vinegar
1 cup packed fresh flat-leaf parsley leaves, chopped
1/2 teaspoon minced garlic
1/2 teaspoon red-pepper flakes
Preheat oven to 450 degrees F.
Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and black 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 F, 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, the vinegar, parsley, garlic, and red- 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.
TIP - TO QUARTER A CHICKEN:
Turn it breast-side up. Gently pull leg away from body, then slice between thigh and body to reveal hip socket; cut through joint to remove leg. Repeat with remaining leg. To remove backbone: Lift up chicken and cut downward through rib cage and then shoulder joints to separate breast from back (save backbone for making stock). Split the breast by slicing along either side of bone in center, cutting through rib cage. Halve wishbone with heel of knife. Separate breast halves.
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Newlywed Kitchen: Recipes for Weeknight Dinners and Easy, Casual Gatherings from the Editors of Martha Stewart Living
"It's not only a mainstay for Sunday supper: A quartered chicken roasts in just half an hour on any old weeknight. Since the bird is cut up, it has more exposed skin than a whole chicken, leading to more irresistible crispiness all over. When the bird is hot out of the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. Serve the chicken alongside diced potatoes roasted to crunchy French fry-like perfection."
1 whole chicken (about 4 pounds), quartered and backbone removed (see tip below), room temperature
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided use
Coarse salt and freshly ground black pepper
2 tablespoons red-wine vinegar
1 cup packed fresh flat-leaf parsley leaves, chopped
1/2 teaspoon minced garlic
1/2 teaspoon red-pepper flakes
Preheat oven to 450 degrees F.
Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and black 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 F, 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, the vinegar, parsley, garlic, and red- 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.
TIP - TO QUARTER A CHICKEN:
Turn it breast-side up. Gently pull leg away from body, then slice between thigh and body to reveal hip socket; cut through joint to remove leg. Repeat with remaining leg. To remove backbone: Lift up chicken and cut downward through rib cage and then shoulder joints to separate breast from back (save backbone for making stock). Split the breast by slicing along either side of bone in center, cutting through rib cage. Halve wishbone with heel of knife. Separate breast halves.
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Newlywed Kitchen: Recipes for Weeknight Dinners and Easy, Casual Gatherings from the Editors of Martha Stewart Living
MsgID: 3159368
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - July 2018
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - July 2018
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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