Hello! Today we are roasting a chicken…not just any chicken but one smothered in caramelized shallots and infused with lemon, garlic and rosemary! The recipe is from my cookbook “Seasonal Favorites from The Organic Kitchen Kitchen Cookbook: Autumn / Winter Menus” available in eBook or hardcover here:)
This is Roasted Rosemary Chicken with Shallots…Oh my… crispy skin, tender meat and sweet shallots caramelized to perfection!
Absolutely gorgeous and everyone loves roasted chicken, which is why it’s a fabulous and very safe bet for a dinner party!
We fill the cavity with herbs and lemon which infuse the meat with flavor as it cooks.
I like to put my herbs in little dishes before I start so I can handle the chicken with one hand and season with the other. I also use a battery operated pepper mill. Being able to use one hand for seasoning and one for handling chicken is important to avoid cross contamination.
Preparation should look a lot like this…
Shallots are small red onions and as they roast they become sweeter and sweeter. You can use a rack under your chicken to prevent sticking, but it’s not necessary. If you are roasting only one chicken, use a small roasting pan. If you are roasting two chickens, use a turkey roaster. It is important your pan is not too big because the juices will spread out and evaporate…no bueno… you need the juices to baste the chicken. If your chicken doesn’t produce juice, which happens on occasion, don’t worry, it will still be moist and delicious and you can always pour a little broth in the bottom of the pan to baste.
I use a reusable silicone ‘string’ to bind the legs.
After removal from the oven always allow to ‘rest’ for ten minutes before carving. This is important because ‘resting’ allows the juices to redistribute and also allows the chicken to cool enough to be handled.
Carve! Many people make a beautiful roasted chicken and then completely decimate it when it comes time to carve! Don’t be that person, watch my tutorial to learn how to easily carve a chicken here.
The recipe! Serves 4
Freshly ground black pepper
Herbs de Provence
1 bunch rosemary
2 lemons (quartered)
2 heads garlic, whole with skin, cut in half
½ stick butter, melted
10-15 shallots, peeled (or as many as you want…more certainly can’t hurt)
Preheat Oven to 425 degrees. Place rack in second from the bottom position.
Remove giblets (set aside to make broth later), wash chicken and pat dry. Cut off any extra fat around cavity. Place the chicken(s) in a roasting pan. Stuff the cavity with 1 bunch rosemary, 2 lemons, quartered, and 2 heads of garlic, halved, skin on.
Brush the outside of the chicken with melted butter and sprinkle generously with sea salt, pepper and Herbs de Provence. Tie the legs together and tuck the wings under. Place peeled shallots in roasting pan around the chicken.
Roast the chicken for 1 hour. After an hour start basting. Baste every few minutes for 15 minutes. After the chicken has been in the oven for I hour and 15 minutes, check thigh to make sure chicken is done. Juices should run clear. Larger chickens may take longer, and smaller chickens will take less time. (15 minutes more or less time per pound) Remove roaster from oven and cover with foil, allowing chicken to ‘rest’ for ten minutes before carving. After 10 minutes remove chicken from pan, carve. Pour juices and shallots from roasting pan over carved chicken and serve. Be sure to save chicken giblets, carcass and any bones to make broth.
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Post tags: main dish, gluten free, holiday, holidays, main dishes