Roast Chicken Quarters

Directions

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