Baked Chicken With Herbs, Garlic & Shallots

Name: Baked Chicken With Herbs, Garlic & Shallots
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
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

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Recipe by soulcook1960

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 finecooking.com. 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.

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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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.
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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