Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by MyRecipes February 2012

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

394 calories; fat 18g; saturated fat 5g; protein 21g; carbohydrates 38g; fiber 3g; cholesterol 79mg; sodium 692mg.
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