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1
Position the oven racks so that they are evenly spaced and one rack is in the center of the oven.
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2
Preheat the oven to convection roast at 425F.
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3
Cover a shallow baking pan or broiler pan with foil and coat with nonstick spray.
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4
Rinse the chicken and pat dry with paper towels.
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5
Sprinkle with the salt and pepper and dot with the butter.
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6
Place in the center of the oven and roast for 25 to 30 minutes, basting with the pan juices twice, until the juices run clear.
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7
While the chicken roasts, prepare one of the following sauces, if desired.
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8
Transfer the chicken to a warm serving dish.
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9
Skim excess fat from the pan drippings, then pour the defatted juices into a skillet.
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10
Heat to boiling.
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11
With a whisk, stir in 1/4 cup all-purpose flour and cook over medium heat for about 2 minutes.
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12
Whisk in 1 cup warmed whole milk and continue cooking and stirring until the gravy is smooth.
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13
Add kosher salt and freshly ground black pepper to taste.
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14
Pour the sauce over the chicken.
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15
Transfer the chicken to a warm serving dish.
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16
Skim excess fat from the pan drippings, then pour the defatted juices into a skillet.
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17
Add 2 tablespoons sesame oil, 4 minced garlic cloves, 1 tablespoon peeled and grated fresh ginger, and 1 bunch trimmed and sliced green onions.
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18
In a medium bowl, combine 1 cup chicken broth, 1/4 cup dry sherry, 1/4 cup hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon hot Chinese chili sauce, and 2 tablespoons cornstarch.
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19
Cook, stirring, until the sauce thickens.
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20
Adjust the seasonings to taste.
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21
Pour the sauce over the chicken and sprinkle with 1/4 cup chopped fresh cilantro.
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22
Serve with steamed rice.
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23
Rub the chicken quarters with 4 tablespoons melted butter and season with 2 tablespoons chopped fresh rosemary and 1 teaspoon kosher salt.
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24
Roast as directed above.
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25
Sprinkle the chicken quarters with kosher salt and freshly ground black pepper.
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26
Place on a roasting pan and surround with 1 pound baking potatoes, peeled and thickly sliced.
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27
Sprinkle the potatoes with 3 chopped garlic cloves and 2 tablespoons chopped fresh oregano, or 1 teaspoon dried.
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28
Pour 1 cup freshly squeezed lemon juice over the chicken and bake for 25 to 30 minutes, until the potatoes are tender and the chicken juices run clear.
