Categories: Chicken

Ingredients

• 1 whole (3.5 pound) chicken, quartered, back bone removed (wings attached to breast)
• 1 tablespoon vinegar
• 2 tablespoons olive oil
• salt and pepper
• prepared chimichurri sauce

Directions

1. Position a rack in the lower ⅓ of the oven and preheat the oven to 450ºF.
2. In a large bowl, toss the chicken with vinegar and allow the chicken to rest for 5 minutes. Using paper bowls, pat the chicken dry so the skin is just barely damp. Rub the olive oil on the chicken and place on a baking sheet skin side up. Season with salt and pepper.
3. Roast the chicken for 25-30 minutes or until the skin is golden brown and crispy and the internal temperature reaches 160 degrees. Toss the chicken with desired amount of chimichurri sauce in a large bowl. I use just a few tablespoons and serve the remaining chimichurri on the side. Serve immediately so the chicken maintains the crispy skin.

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