Roasted Quartered Chicken with Herb Sauce

Roasted Quartered Chicken with Herb Sauce

 

Roasted Quartered Chicken with Herb Sauce

Ingredients:

  • 1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature (see photos/video below for guidance)
    1 tablespoon plus 1/4 cup (optional, see notes in recipe) extra-virgin olive oil
    kosher salt and freshly ground pepper
    2 tablespoons red-wine vinegar
    1 cup packed parsley or basil or tarragon (or whatever), chopped (or pulsed in food processor, see notes)
    1/2 teaspoon minced garlic (or a couple of cloves, minced with herbs in the food processor)
    1/2 teaspoon red-pepper flakes, or more or less to taste

See full instructions on: www.alexandracooks.com

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