1/4 White (1 Wing, 1 Breast) Recipe
Make 1/4 White (1 Wing, 1 Breast) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Marinade / Rub
For Roasting (optional)
Method
Prep & Marinate
Prepare chicken
Pat the chicken quarter dry with paper towels, removing excess moisture to help the skin crisp. Trim any large pieces of loose fat or skin if desired.
Make marinade/rub
In a small bowl combine olive oil, lemon juice, minced garlic, paprika, dried thyme, salt, black pepper, and optional cayenne. Whisk until smooth.
Rub the marinade evenly all over the chicken quarter, getting some under the skin of the breast if possible. Let rest uncovered in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, allow to sit at room temperature for 15 minutes.
Cook
Preheat oven / pan
If roasting, preheat oven to 425°F (220°C). If pan-searing then finishing in oven, preheat oven to 400°F (200°C) and heat an oven-safe skillet over medium-high heat.
Sear (optional, for crisp skin)
If using a skillet, add 1 tbs of oil and once shimmering place the chicken skin-side down. Press gently so skin makes contact. Sear 4–6 minutes until deeply golden-brown and crisp. Flip briefly (30–60 seconds) to set the other side.
Roast / finish cooking
Transfer the seared chicken (or the prepared chicken placed skin-side up on a baking sheet or rack) to the preheated oven. Roast at 425°F (220°C) for 20–30 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 160–165°F (71–74°C). Cooking time varies by size — start checking at 20 minutes.
Once the chicken reaches temperature, remove from oven and tent loosely with foil. Let rest 5–8 minutes; carryover cooking will bring the internal temperature up to the safe range.