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Roasted Quartered Chicken with Herb Sauce
  • prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Summary

    When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

    Ingredients

    • 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

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 581 % Daily Value *
    • Total Fat: 18 g 27.2%
    • Saturated Fat: 4 g 20.39%
    • Trans Fat: 0 g %
    • Cholesterol: 318 mg 105.84%
    • Sodium: 358 mg 14.93%
    • Calcium: 76 mg 7.61%
    • Potassium: 1130 mg 32.3%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 27.6%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 1 g 2.16%
    • Sugar: 0 g
    • Protein: 97 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 32.2%
    • Vitamin C 51.35%
    • Vitamin D 5.67%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat14
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total12 oz-eq