Roasted Chicken With Potatoes, Mushrooms & Shallots Recipe

By Grammie926

A mid-week dinner idea from Toronto's Ace Bakery. "One-dish meals are great for family dinners and casual weekend entertaining. They can be served right from the roasting pan, or when company is coming, spoon the vegetables onto a favourite serving dish, arrange the chicken on top, and decorate with sprigs of rosemary."

Ingredients

• 3 x 1/4"-thick slices smoked bacon, cut into 1/4" cubes
• 9-10 large garlic cloves, peeled
• 2 tbsp freshly squeezed lemon juice
• 3-4 tbsp olive oil
• 1 tbsp fresh minced rosemary
• 1-1/2 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 large or 4 medium Portobello mushrooms
• 20-25 mini potatoes, 1-1/2" to 2" in length
• 12 shallots, peeled
• 3 sprigs fresh rosemary, plus more for garnishing the finished dish
• 3 chicken legs
• 3 chicken half breasts with bone in
• 12-16 cherry tomatoes (optional)
• Coarsely ground sea salt and black pepper, to taste

Preparation

Step 1

Step 1: Sauté the bacon over medium heat until it has rendered its fat and all the cubes are cooked through. Drain and reserve.

Step 2: Finely grate 3-4 garlic cloves in a small bowl and mix with the lemon juice, 1 tbsp of the olive oil, minced rosemary, 1 tsp of the salt, and pepper.

Step 3: Thoroughly rub the mixture into the chicken and let marinate at room temperature or in the refrigerator for 1-1/2 to 2 hours while preparing the vegetables.

Step 4: Preheat the oven to 450°F.

Step 5: Bring the chicken to room temperature if it has been in the refrigerator.

Step 6: Scrape the black gills from the insides of the mushroom caps using a teaspoon, and cut the mushrooms into 1- to 1-1/2" pieces. Cut the potatoes into halves or quarters, depending on size. Mince 6 garlic cloves.

Step 7: Toss together the shallots, mushrooms, potatoes, 3 small sprigs rosemary, 1/2 tsp salt, 2-3 tbsp olive oil and the minced garlic cloves. Spoon into a shallow baking dish large enough to hold all the chicken in one layer.

Step 8: Place the chicken legs on the vegetables and roast for 10 minutes. Add the chicken breasts and roast for 25-30 minutes, depending on the size of the chicken pieces. The chicken is cooked when the juices run clear, not pink.

Step 9: Transfer the chicken to a dish and loosely tent with tinfoil to keep warm.

Step 10: Put the vegetables back in the oven until the potatoes are cooked through, another 10-15 minutes. This will also allow the chicken to rest. Add the cherry tomatoes, if using, in the last 5-7 minutes of cooking time.

Step 11: Discard the cooked rosemary sprigs and serve the chicken directly from the baking dish or spoon the vegetables onto a serving dish with a small lip. Put the chicken on top of the vegetables and top with the bacon, some fresh rosemary sprigs, and a sprinkle of coarsely ground sea salt and black pepper.

Note: If you decide to roast just chicken breasts, remember to add the "leg time" of 10 minutes to the roasting of the vegetables.