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Butcher Shop Chicken


Perfect Sunday Dinner

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Rate this recipe 4.8/5 (9 Votes)
Butcher Shop Chicken 1 Picture


  • 2 large shallots, chopped
  • 1-2 carrots , chopped
  • 1-2 celery stalks, chopped
  • 2 bone-in chicken breasts halves with skin on
  • 2 whole chicken legs ( leg and thigh) skin on
  • 2 tbsp extra virgin olive oil
  • Kosher salt
  • table grind Black pepper
  • 1 1/2 tsp crushed rosemary
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tbsp dried basil



Step 1

1. Preheat oven to 450.In a small roasting pan, scatter the shallots, carrots and celery in a even layer
2.Rub the chicken with 2 tbsp olive oil, then generously season with salt and black pepper. Arrange the chicken skin up on top of the vegetables. Combine spices in a small bowl. Sprinkle the spices over the chicken
3.Roast for 45- 60 minutes depending on how thick your chicken breast are. The instant-read thermometer inserted in the inner thigh should read 165. The skin should be golden and juices run clear
4. Serve with mashed potatoes


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