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Ingredients
- 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
Details
Preparation
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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