ROASTED CHICKEN WITH POTATOES AND SHALLOTS

By á-72428

Ingredients

• 1/2 lb small red potatoes (larger ones cut in 1/2)
• 6 shallots, halved
• 1 Tsp. olive oil
• 1/2 tsp dried rosemary
• Salt 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp Dijon mustard
• 4 bone-in, skin on chicken thigh and leg pieces

Preparation

Step 1

Preheat oven to 450° Line bottom and sides of a 9X13” baking pan with heavy-duty aluminum foil. In baking pan, toss potatoes and shallots with oil, rosemary and ½ tsp salt. Roast for 15-20 minutes.

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 165° 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.