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
Preparation
Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.
