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RECIPE
8 INGREDIENTS 11 STEPS 55min

Crispy Chicken with Herb Sauce

4.3
10 Ratings
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 Recipe | SideChef
This recipe for roast chicken is divine—crispy skin, golden brown all around, juicy meat and the sauce couldn't be simpler to make!
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/
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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/
55min
Total Time
$0.26
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
(4 lb)
quartered and backbone removed, room temperature
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
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
229
FAT
11.5 g
PROTEIN
29.3 g
CARBS
0.5 g

Cooking Instructions

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Step 1
An hour before baking, remove Tyson® 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 3
Then remove the backbone from the breastbone.
Step 4
Then, split the breast in half.
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 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 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 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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Nutrition Per Serving
Calories
229
% Daily Value*
Fat
11.5 g
15%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
113.4 mg
38%
Carbohydrates
0.5 g
0%
Fiber
0.1 g
0%
Sugars
0.0 g
--
Protein
29.3 g
59%
Sodium
713.0 mg
31%
Vitamin D
--
--
Calcium
9.9 mg
1%
Iron
3.7 mg
21%
Potassium
19.1 mg
0%
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