1 chicken (3-31/2 pounds), quartered (discard wing tips)
1 tablespoon olive oil
1 teaspoon fresh-ground black pepper
Place oven rack in upper third position and heat oven to 500 degrees. Line a jellyroll pan or low-sided baking pan with foil and set aside.
Rinse chicken well under cold water and pat dry with paper towels.
Add olive oil and pepper to a medium bowl and whisk together until combined. Add chicken quarters to the bowl and stir and toss until well coated. Arrange chicken in prepared pan, skin sides up, without pieces touching.
Roast, uncovered, until chicken is golden and cooked through, about 30 minutes, or until an instant-read thermometer inserted into the thickest part of the breast quarter registers 160 degrees and the thickest part of the thigh quarter registers 170 degrees.
Remove pan from oven and let chicken rest 5-10 minutes, tented with foil. Serve chicken with pan juices.
Cooks' note: If you don't want to quarter a whole chicken, you can buy pre-cut chicken quarters. The olive oil remains on the skin and it is not calculated in the nutrition facts.
@Recipe nutrition:Nutrition values per serving (light meat; skin removed after roasting): 185 calories (23.5 percent from fat), 4.8 g fat (1.4 g saturated), 0 carbohydrates, 0 fiber, 33.1 g protein, 91 mg cholesterol, 82 mg sodium.
Nutrition values per serving (dark meat; skin removed after roasting): 205 calories (42.8 percent from fat), 9.7 g fat (2.7 g saturated), 0 carbohydrates, 0 fiber, 27.4 g protein, 93 mg cholesterol, 93 mg sodium.