Baked Chicken with Herbs, Garlic & Shallots

Baked Chicken with Herbs, Garlic & Shallots
Photo by Ben Fink


  • 6 medium shallots, cut in half and peeled
  • Freshly ground black pepper
  • Leaves stripped from 8 sprigs fresh rosemary
  • 1 chicken (3-½ to 4 lb.), cut into quarters
  • 8 large garlic cloves, peeled
  • 1-½ tsp. coarse salt
  • Leaves stripped from 10 sprigs fresh thyme
  • + 1 more ingredients
    • 3 Tbs. unsalted butter

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast. Put the butter into a large, shallow baking pan (the 10-1/2x15-1/2-inch Pyrex pan is ideal for this). Put the pan into the oven while it's heating. When the ...

View full recipe at Fine Cooking


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