Entrees
Roast Chicken with Shallots and Potatoes
Makes 4 to 6 servings
Roast Chicken with Shallots and Potatoes
Makes 4 to 6 servings
Ingredients
1 whole chicken, 4 to 4 ½ pounds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
3 fresh thyme sprigs
3 fresh rosemary sprigs
4 shallots, halved
2 carrots, peeled and cut into 2-inch pieces
8 colorful baby potatoes, halved
Preparation
- Pat the chicken dry with paper towels and season inside and out with the salt and pepper. Place into the baking pan and allow to rest for about 45 to 60 minutes.
- Preheat oven to 400°F.
- When ready to cook, squeeze the lemon into the cavity of the chicken and stuff with the herb sprigs. Scatter the shallots, carrots, and baby potatoes around the chicken and transfer to the hot oven.
- Roast until cooked through. An instant-read thermometer should reach 170°F when inserted in the thickest part of the thigh (this should take about 60 to 70 minutes).
- Allow chicken to rest for 15 to 20 minutes before carving and serve. Spoon veggies with pan juices over meat if desired.
