Baked Chicken with Herbs, Garlic & Shallots

By Zeke

Ingredients

• 1 3 1/2 to 4 lb chicken, quartered
• 3 Tbsp unsalted butter
• 6 medium shallots, cut in half & peeled
• 8 large garlic cloves, peeled
• Leaves stripped from 10 sprigs of fresh thyme
• Leaves stripped from 8 sprigs fresh rosemary
• 1 1/2 Tsp kosher salt
• Freshly ground black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Heat the oven to 425 F. Cut away any excess fat and tuck the wings behind each breast.

Put the butter into a large shallow baking pan. (the 10 1/2 x 15 1/2 inch Pyrex pan is ideal for this). Put the pan into the oven while the oven's heating (about 10 minutes), remove the pan and set it on a heatproof surface or on a couple of potholders, Add the shallots, garlic, thyme, and rosemary. Using a potholder, swirl the pan to coat the ingredients in butter.

Dredge the chicken, skin side down, in the butter and herb mixture, and arrange skin side up, in the pan. Sprinkle the chicken generously with the salt and pepper. Bake until the chicken is browned and cooked through, 50 to 60 minutes. Serve with the shallots and garlic along with a drizzle of the pan drippings.