QUARTERED CHICKEN RECIPES RECIPES

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ROASTED QUARTERED CHICKEN WITH HERB SAUCE RECIPE | MARTHA STEWART



Roasted Quartered Chicken with Herb Sauce Recipe | Martha Stewart image

When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This roast chicken is a classic recipe you'll want to add to your weekly rotation. 

Provided by Martha Stewart

Categories     Chicken Recipes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Number Of Ingredients 7

1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature
1/4 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 cup packed fresh flat-leaf parsley leaves, chopped
1/2 teaspoon minced garlic (from 1 small clove)
1/2 teaspoon red-pepper flakes

Steps:

  • Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
  • Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

EVE'S CHICKEN QUARTERS RECIPE | ALLRECIPES



Eve's Chicken Quarters Recipe | Allrecipes image

Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!

Provided by Eve Lange

Categories     Meat and Poultry    Chicken    Chicken Leg Recipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 8

4 chicken leg quarters
1 (4.5 ounce) package instant long grain and wild rice
2 cups water
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cloves garlic, crushed
1 tablespoon minced garlic
1 cup chopped broccoli

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
  • Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
  • Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

Nutrition Facts : Calories 628.5 calories, CarbohydrateContent 35.1 g, CholesterolContent 169.7 mg, FatContent 36.9 g, FiberContent 1.1 g, ProteinContent 37.7 g, SaturatedFatContent 14.3 g, SodiumContent 1136.9 mg, SugarContent 1.9 g

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