Roast Lemon Chicken with Shallots and Potatoes

Roast Lemon Chicken with Shallots and Potatoes
Photo by James Carrier

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 chicken (6 to 7 lb.)
  • 1 chicken (6 to 7 lb.)
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons salt
  • + 12 more ingredients
    • 2 tablespoons olive oil
    • ½ cup lightly packed fresh sage leaves
    • 1 pound shallots (each about 1 1/2 in. wide), peeled
    • ½ cup lightly packed fresh sage leaves
    • 2 teaspoons paprika
    • 4 pounds Yukon Gold potatoes (about 1 in. wide; halve or quarter if larger), scrubbed
    • 2 lemons (12 oz. total), rinsed
    • 2 lemons (12 oz. total), rinsed
    • 1 teaspoon ground cumin
    • ½ teaspoon pepper
    • 4 pounds Yukon Gold potatoes (about 1 in. wide; halve or quarter if larger), scrubbed
    • 1 pound shallots (each about 1 1/2 in. wide), peeled

1. Remove and discard giblets and lumps of fat from chicken. Rinse bird inside and out; pat dry. If desired, fold wing tips under first joint and tie drumstick ends together. Set breast side up on a V-shaped rack in an 11- by 17-inch roasting pan. Squeeze juice from half of 1 lemon, reserving rem...

View full recipe at My Recipes

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