the crispiest spring chicken


  • 1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature (see photos/video above for guidance)
  • 1 tablespoon plus 1/4 cup (optional, see notes in recipe) extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 cup packed parsley or basil or tarragon (or whatever), chopped (or pulsed in food processor, see notes)
  • 1/2 teaspoon minced garlic (or a couple of cloves, minced with herbs in the food processor)
  • 1/2 teaspoon red-pepper flakes, or more or less to taste
    the crispiest spring chicken


  1. An hour before baking, remove chicken from fridge, quarter it (if you haven’t done so already), and let it rest on a cutting board or the rimmed sheetpan you will use to roast it on. Preheat oven to 450 degrees. I find my chicken gets the most evenly golden brown when I roast it on the highest rack. This definitely creates a more smokey oven, but it does work nicely.
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  4. Get full recipe >> CLICK HERE

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