Crispy Chicken with Herb Sauce

Recipe

8 INGREDIENTS • 11 STEPS • 55MINS

Crispy Chicken with Herb Sauce

4.3

11 ratings

Community Pick

Community Pick

This recipe for roast chicken is divine—crispy skin, golden brown all around, juicy meat and the sauce couldn't be simpler to make!

Crispy Chicken with Herb Sauce

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

This recipe for roast chicken is divine—crispy skin, golden brown all around, juicy meat and the sauce couldn't be simpler to make!

55MINS

Total Time

$0.26

Cost Per Serving

Ingredients

Servings

4

US / Metric

1
(4 lb)

quartered and backbone removed, room temperature

1 Tbsp

to taste

to taste

Freshly Ground Black Pepper

2 Tbsp

Red Wine Vinegar

1 cup

Fresh Basil, firmly packed

or Parsley or Tarragon

1/2 tsp

Minced Garlic

or a couple of cloves, minced with herbs in the food processor

1/2 tsp

Crushed Red Pepper Flakes

or more or less to taste

Nutrition Per Serving

VIEW ALL

Calories

229

Fat

11.5 g

Protein

29.3 g

Carbs

0.5 g

Crispy Chicken with Herb Sauce

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

step 1

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.

step 1 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.

step 2

First, cut the chicken in half.

step 2 First, cut the chicken in half.

step 3

Then remove the backbone from the breastbone.

step 3 Then remove the backbone from the breastbone.

step 4

Then, split the breast in half.

step 4 Then, split the breast in half.

step 5

Finally, remove the backbone from the legs.

step 5 Finally, remove the backbone from the legs.

step 6

Pat chicken dry really well with paper towels and transfer to rimmed baking sheet.

step 6 Pat chicken dry really well with paper towels and transfer to rimmed baking sheet.

step 7

Preheat oven to 450 degrees F (230 degrees C).

step 8

Rub the chicken with Olive Oil (1 Tbsp) and season liberally all over with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Arrange, skin-side up and roast until golden, about 30 minutes.

step 8 Rub the chicken with Olive Oil (1 Tbsp) and season liberally all over with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Arrange, skin-side up and roast until golden, about 30 minutes.

step 9

Meanwhile, make the sauce. Using a food processor, pulse the Fresh Basil (1 cup) with the Garlic (1/2 tsp), Crushed Red Pepper Flakes (1/2 tsp) and Red Wine Vinegar (2 Tbsp).

step 9 Meanwhile, make the sauce. Using a food processor, pulse the Fresh Basil (1 cup) with the Garlic (1/2 tsp), Crushed Red Pepper Flakes (1/2 tsp) and Red Wine Vinegar (2 Tbsp).

step 10

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.

step 10 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.

step 11

Just before serving, spoon the sauce over the chicken pieces. I find that waiting to pour the sauce overtop helps keep the skin crispy.

step 11 Just before serving, spoon the sauce over the chicken pieces. I find that waiting to pour the sauce overtop helps keep the skin crispy.

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