Quarter Chicken Breast Recipe

Prepare marinade

In a small bowl combine olive oil, lemon juice, minced garlic, thyme, smoked paprika, kosher salt, and black pepper. Whisk briefly to emulsify.

Pat the chicken breast dry with paper towels. Place the quarter chicken in a shallow dish or resealable bag and pour the marinade over it. Rub the mixture thoroughly over and under the skin where possible to distribute flavor.

Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours. If refrigerated, bring to room temperature for 20 minutes before roasting.

Preheat and prepare pan

Preheat oven to 425°F (220°C). Arrange a rack in a roasting pan or on a rimmed baking sheet lined with foil for easier cleanup. Pat the chicken again if any excess marinade pools.

Place the quarter chicken skin-side up on the rack or baking sheet. Tuck a small pat of cold butter under the skin near the breast and another on top of the skin if desired. Pour 1 tablespoon chicken stock or water into the pan (this helps keep the pan juices from burning).

Roast in the preheated oven for 25–35 minutes, until the skin is golden and crisp and the thickest part of the breast reaches an internal temperature of 160–165°F (71–74°C) when checked with an instant-read thermometer. Timing will vary by size; start checking at 25 minutes.

If the skin is browning too quickly, tent loosely with foil for the remaining time. For extra crispness, finish with 2–3 minutes under the broiler on high, watching closely to avoid burning.

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 5–8 minutes; carryover cooking will raise the internal temperature to the safe range and allow juices to redistribute.

Spoon pan juices over the chicken, sprinkle with chopped parsley, and serve with lemon wedges on the side.

Serve whole or slice against the grain. Leftover cooked chicken can be refrigerated in an airtight container for up to 3 days.