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Roasted Quartered Chicken and Shallots

If you can’t find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon unsalted butter, softened
4 pounds chicken quarters, skin on
Coarse salt and freshly ground pepper
4 large shallots, peeled and halved lengthwise

Preparation

  1. Step 1

    Preheat the oven to 450°F. Lightly brush a rimmed baking sheet and the chicken pieces with butter. Lay chicken, skin side up, on sheet; season with 2 teaspoons salt and the pepper.

    Step 2

    Roast chicken 20 minutes. Remove from oven. Carefully arrange shallots, cut side down, around chicken; season shallots with salt and pepper. Return to oven. Continue roasting, basting chicken occasionally with pan juices, until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165°F and shallots are tender and caramelized, about 20 minutes more. Transfer to a platter; loosely tent with foil. Let stand 10 minutes before serving.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsChickenPoultryMainDinnerNut FreeGluten FreeEasyWeeknight Meals5 Ingredients or FewerRoastCookbooks
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