SHOW ALL IMAGES
An hour before baking, remove
Whole Chicken (1)
the fridge and quarter it if you haven’t done so already. If you already have, please skip the next four steps.
First, cut the chicken in half.
Then remove the backbone from the breastbone.
Then, split the breast in half.
Finally, remove the backbone from the legs.
Pat chicken dry really well with paper towels and transfer to rimmed baking sheet.
Preheat oven to 450 degrees F (230 degrees C).
Rub the chicken with
Olive Oil (1 Tbsp)
and season liberally all over with
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
. Arrange, skin-side up and roast until golden, about 30 minutes.
Meanwhile, make the sauce. Using a food processor, pulse the
Fresh Basil (1 cup)
Garlic (1/2 tsp)
Crushed Red Pepper Flakes (1/2 tsp)
Red Wine Vinegar (2 Tbsp)
When the chicken finishes roasting, transfer it to a plate for a second, pour sauce over the pan, scrape up those crispy bits and mix with pan juice. Return chicken to pan and let it rest for 10 minutes.
Just before serving, spoon the sauce over the chicken pieces. I find that waiting to pour the sauce overtop helps keep the skin crispy.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Crispy Tofu and Broccoli with Sesame-Peanut Pesto
Chez Panisse Simple Almond Torte
Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme
Whole-Grilled Trout with Green Beans and Orzo
Kale Caesar Salad with Brioche Croutons
Broiled Tarragon Breasts
Honey-Baked Chicken Legs
Cook's Illustrated Blueberry Cobbler
Panko Baked Chicken Fingers
Baking Steel Margherita Pizza
Brown Butter Blondies
Mini Halloween Cupcakes
Double Chocolate Cake with Black Velvet Icing
Soba Salad with Marinated Tofu, Mint and Scallions
Broiled Arctic Char with Citrus Sauce