A roasted chicken always does the trick for a family dinner, but this time I wanted to change things up a little. I turned to my trusty 365 Ways to Cook Chicken cookbook for ideas.
This recipe is tweaked a bit, and I bet it would work with a turkey, too, if you need some Thanksgiving inspiration (hint, hint.)
Don't be put off by the large number of shallots called for in this recipe. They are quite mellow after roasting and they give the chicken such amazing flavor.
Mangia! Mangia!
Andrea
Herb Roasted Chicken with Shallots & Garlic
5-6 pound whole chicken
Kosher salt and pepper
Juice of 1 lemon
1/4 cup softened butter or 1-2 tablespoons of olive oil
10 sprigs of fresh thyme, plus more for decoration
6 sprigs of fresh rosemary, plus more for decoration
6 sprigs of fresh oregano, plus more for decoration
10-12 fresh sage leaves
16 shallots, peeled
6 garlic cloves, unpeeled
1/2 cup white wine, such as chardonnay
Preheat oven to 400 degrees.
Pat inside and outside of chicken dry with paper towels. Discard. Place chicken in a shallow roasting pan.
Rub half of the softened butter or half of the olive oil between skin and chicken breast, being careful not to pull the skin apart. Stuff some sprigs of the herbs (about 3 on each side of the bird) under the skin.
Season inside cavity with salt and pepper. Pour in lemon juice. Stuff with some of the herbs.
Rub remaining butter or oil on the outside of chicken, covering the entire bird. Season with salt and pepper.
Put pan in oven and roast chicken for 15 minutes.
Remove pan from oven and arrange peeled shallots and unpeeled garlic cloves around chicken. Top with remaining herbs. Pour wine over shallots.
Roast for another 45 minutes or until thigh juices run clear.
Remove chicken from oven and let rest for 5-10 minutes.
Carve chicken. Place on platter. Arrange shallots around meat. Gently press garlic out of skins and arrange on the serving platter with the chicken. Garnish with fresh herbs and serve.
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