Pan Roasted Chicken Quarters with Herb Butter
Instructions:
- Air-drying the chicken in the refrigerator ensures the crispest skin; adding the herb butter, the best taste. Makes 6 servings
- Six 8- to 10-ounce skin-on drumstickand- thigh quarters, visible excess fat removed
- 1â„2 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Parsley and Thyme Butter
- Blot the chicken quarters dry, place them on a large baking sheet, and season with salt and pepper. Refrigerate, uncovered, for 24 hours.
- Position the rack in the center of the oven and preheat the oven to 325°F.
- Heat a large grill pan, cast-iron skillet, or ovensafe skillet over medium-high heat. Brush or swirl in the olive oil, then add the quarters, skin side down. Cook until well browned, turning once, 12 to 15 minutes.
- Place the pan or skillet in the oven and cook until the juices run clear, 15 to 20 minutes, until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation).
- Let stand at room temperature for 2 minutes, transfer to serving plates, and top with a scant tablespoon of one of the herb butters.