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Roasted Chicken with Potatoes and Shallots

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Cook time 55 mins
Total time 1 hr, 10 mins
Yield Serves 4
Unexpected flavors make this dinner of Roasted Chicken with Potatoes and Shallots restaurant quality worthy—and totally unforgettable! Substitute split bone-in, skin-on chicken breasts for the legs. If you have fresh rosemary, use 1 1/2 teaspoons.

Ingredients

  • 1/2 pound small red potatoes (larger ones cut in half)
  • 6 shallots, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rosemary
  • Salt
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 4 bone-in, skin-on chicken thigh and leg pieces

Nutrition Information

  • calories 394
  • fat 18 g
  • satfat 5 g
  • protein 21 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 79 mg
  • sodium 692 mg

How to Make It

  1. Preheat oven to 450ºF. Line bottom and sides of a 9-by-13-inch baking pan with heavy-duty aluminum foil. In baking pan, toss potatoes and shallots with oil, rosemary and 1/2 tsp. salt. Roast for 15 to 20 minutes.

  2. In a small bowl, combine soy sauce, honey and mustard. Remove baking dish from oven and stir potato mixture. Mist a wire rack with cooking spray and place it on top of baking dish.

  3. Place chicken on rack. Brush with soy sauce mixture and roast until an instant-read thermometer registers 165ºF when stuck into thickest part of thigh, about 35 minutes (check chicken after 20 minutes; if skin is browning too quickly, tent chicken with foil). Let rest 5 minutes. Serve chicken with potato mixture.

Also appeared in: All You, None, 2013, Celebrations Special;