Roasted Chicken with Potatoes and Shallots

Photo: Antonis Achilleos; Styling: Gerri Williams

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.

Yield: Serves 4
Total:
Cost per Serving: $2.63
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 18g
  • Saturated fat: 5g
  • Protein: 21g
  • Carbohydrate: 38g
  • Fiber: 3g
  • Cholesterol: 79mg
  • Sodium: 692mg

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

Preparation

  1. 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. 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. 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 featured in: Celebrations Special, All You, 2013
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