Crispy Skin, Juicy Meat, Happy Diners

Does moist, flavorful chicken with crispy skin float your boat? Then look no further. This recipe is very similar to one we often cook using the whole bird. You can vary the herbs as you like, but stick to the hardy ones—thyme, rosemary, sage, and oregano. They’ll roast without burning and have a stronger flavor.

While the Baked Chicken with Herbs, Garlic & Shallots takes longer overall than most of my weeknight recipes, the process is largely hands off and the oven does the lion’s share of the work.

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Because we are extremely partial to the allium family, we increased the number of shallots and garlic cloves, which is noted in the list of ingredients below. And while it’s optional, we definitely made the au jus, but for more flavor, we incorporated homemade chicken stock and white wine in place of one cup of water, and it was mighty tasty!

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Our side of Roasted Vegetables was a perfect companion to the baked poultry and the meal was complete with some leftover reheated spiced polenta. Take the easy way and use frozen pearl onions. Fresh are great, but they are no picnic to peel.

Baked Chicken with Herbs, Garlic and Shallots

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients

  • 1 4-lb. chicken, cut into quarters
  • 3 Tbs. unsalted butter
  • 8 medium shallots, cut in half and peeled
  • 12 large garlic cloves, peeled
  • Leaves stripped from 10 sprigs fresh thyme
  • Leaves stripped from 8 sprigs fresh rosemary
  • Leaves stripped from 6 sprigs fresh oregano
  • 1-1/2 tsp. coarse salt
  • Freshly ground black pepper

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For the roasted vegetables

  • 1 lb. cremini (baby bella) mushrooms, trimmed and halved if medium, quartered if large
  • 1 lb. fresh pearl onions, peeled; or frozen pearl onions, thawed
  • 1 lb. Brussels sprouts, trimmed and halved
  • 4 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, minced
  • 2 tsp. fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 Tbs. sherry vinegar

Directions

  1. Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
  2. Put the butter into a large, shallow rectangular baking pan. Put the pan into the oven while it’s heating. When the butter is melted (about 10 minutes), remove the pan and set it on a heatproof surface or on a couple of potholders.
  3. Add the shallots, garlic, thyme, and rosemary, and swirl the pan to coat the ingredients in the butter.
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  4. Dredge the chicken, skin side down, in the butter and herb mixture, and arrange, skin side up, in the pan. Sprinkle the chicken generously with the salt and pepper.
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  5. Bake until the chicken is browned and cooked through, 50 to 60 minutes. Serve with the shallots and garlic along with a drizzle of the pan drippings.
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Optional Au Jus: After chicken and shallots are done, remove them to a platter and cover loosely with foil. Stir in 1/2 chicken stock and 1/2 cup wine to make a jus with the drippings, loosening any browned bits. Strain through a fine mesh sieve and serve on the side.
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For the roasted vegetables

  1. Position a rack in the top third of the oven and heat the oven to 450°F.
  2. In a large bowl, toss the mushrooms, onions, and Brussels sprouts with 2 Tbs. of the oil, the garlic, thyme, 1-1/2 tsp. salt, and a few grinds of pepper.
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  3. Spread on a large rimmed baking sheet. Roast for 20 minutes, stir the vegetables, and continue roasting until tender and browned, about 35 minutes total.
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  4. Transfer to a serving bowl and toss with the remaining 2 Tbs. oil and the vinegar.

http://www.lynnandruss.com

Chicken recipe adapted from Abigail Johnson Dodge of Fine Cooking

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