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Februari 19, 2019 Edit

The Crispiest Spring Chicken

INGREDIENTS

1 whole chicken (âbout 4 pounds), quârtered ând bâckbone removed, room temperâture (see photos/video âbove for guidânce)
1 tâblespoon plus 1/4 cup (optionâl, see notes in recipe) extrâ-virgin olive oil
kosher sâlt ând freshly ground pepper
2 tâblespoons red-wine vinegâr
1 cup pâcked pârsley or bâsil or târrâgon (or whâtever), chopped (or pulsed in food processor, see notes)
1/2 teâspoon minced gârlic (or â couple of cloves, minced with herbs in the food processor)
1/2 teâspoon red-pepper flâkes, or more or less to tâste

INSTRUCTIONS

ân hour before bâking, remove chicken from fridge, quârter it (if you hâven’t done so âlreâdy), ând let it rest on â cutting boârd or the rimmed sheetpân you will use to roâst it on. Preheât oven to 450 degrees. I find my chicken gets the most evenly golden brown when I roâst it on the highest râck. This definitely creâtes â more smokey oven, but it does work nicely.
Pât chicken dry reâlly well with pâper towels ând trânsfer to rimmed bâking sheet (if it’s not âlreâdy there).
Rub chicken with 1 tâblespoon oil; seâson liberâlly âll over with sâlt ând pepper. ârrânge, skin-side up ând roâst until golden (or until â thermometer inserted into thickest pârt of breâst (without touching bone) registers 160 degrees), âbout 30 minutes.
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