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 tablespoon) and season liberally all over with Kosher Salt and 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) with the Garlic (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon) and Red Wine Vinegar (2 tablespoon).
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.