This recipe is inspired by the Roasted Chicken a la Le Pichet recipe, but with chicken quarters instead. Same great flavor and simplicity. I made it on the grill, but it can be done in the oven just as easily. The advantage of the grill is that you don’t have to clean your oven. -John 10-12-20
2 chicken quarters, skins on
4 tablespoons unsalted butter
1 tablespoon coarse sea salt
black pepper, to taste
Sprinkle 2 teaspoons of coarse salt and some freshly ground black pepper on the skin side of the chicken quarters.
Turn on the grill (or oven) and hold the temperature at 500 degrees F. Melt the butter on the stove in a cast iron skillet. As soon as it’s melted and slightly bubbling, add the chicken quarters, skin side facing down. Sprinkle the remaining one teaspoon of salt and some black pepper over the unseasoned side of the chicken. Close the grill cover. Keep the temp at 500.
Roast the chicken quarters for about 30 minutes, basting with pan drippings every 15 minutes. Do not overcook. Test that temperature of the chicken has reached 160 deg. F (71 deg. C).