Baked Chicken With Herbs, Garlic & Shallots |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is the BEST baked chicken I've ever had. It's pretty inexpensive and has a great depth of flavor. I got it from . Everyone in my family loves it. You can vary the herbs but stick to the heartier ones that roast well (thyme, rosemary, sage, oregano). I often use dried herbs in a pinch. I serve it with quick cooking rice blend cooked in chicken broth. Ingredients:
1 chicken, cut into quarters (3.5 to 4 lbs) |
3 tablespoons unsalted butter |
6 medium shallots, cut in half and peeled |
8 large garlic cloves, peeled |
10 sprigs fresh thyme, leaves stripped |
8 sprigs rosemary, leaves stripped |
1 1/2 teaspoons kosher salt |
fresh ground pepper |
Directions:
1. Heat oven to 425 degrees F. Rinse chicken and pat dry with paper towels. Cut away any excess fat and tuck wings behind each breast.
2. Put butter into a large, shallow, baking dish. Put the dish into the oven to melt the butter. Remove dish from oven. Add shallots, garlic and herbs to dish and swirl to coat them with the butter.
3. Dredge the chicken, skin side down, in the butter herb mixture and arrange skin side up in dish. Sprinkle chicken with the salt and pepper.
4. Bake until chicken is cooked through, 50-60 minutes. Serve with the shallots and garlic along with a drizzle of pan drippings.
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