September 20, 2024

Roast Chicken with Potatoes, Onions, and Shallots

Healthy Fact of the Day

This Roast Chicken with Potatoes, Onions, and Shallots is a well-balanced meal that offers several nutritional benefits. Chicken is an excellent source of lean protein, essential for muscle maintenance and repair. Potatoes provide complex carbohydrates, fiber, and vitamin C. Onions and shallots are rich in antioxidants and have anti-inflammatory properties. Garlic is known for its potential cardiovascular benefits. The olive oil used provides heart-healthy monounsaturated fats. To make this dish even healthier, you could remove the chicken skin before eating to reduce saturated fat intake, and consider adding more non-starchy vegetables to the roasting pan, such as carrots or Brussels sprouts, to increase the fiber and nutrient content.

Ingredients

1 whole chicken (about 4-5 lbs)
2 lbs small potatoes, halved (mix of red and gold)
1 large onion, cut into wedges
8 shallots, peeled and halved
1 whole head of garlic, cloves separated and peeled
1/4 cup olive oil
2 tbsp unsalted butter, softened
2 lemons, one zested and juiced, one quartered
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves
1 tbsp paprika
1 tsp dried oregano
Salt and freshly ground black pepper to taste
1 cup chicken broth

Instructions

Preheat oven to 425°F (220°C).
Pat the chicken dry with paper towels, inside and out.
In a small bowl, mix softened butter with lemon zest, half of the rosemary and thyme, paprika, oregano, salt, and pepper.
Gently loosen the chicken skin and rub the butter mixture underneath and all over the chicken.
Stuff the chicken cavity with quartered lemon and some herb sprigs.
In a large roasting pan, toss potatoes, onion wedges, shallots, and garlic cloves with olive oil, remaining herbs, salt, and pepper.
Place the chicken on top of the vegetables, breast side up.
Pour chicken broth into the bottom of the pan.
Roast for 20 minutes, then reduce heat to 375°F (190°C).
Continue roasting for about 1 hour to 1 hour 15 minutes, or until chicken is golden brown and internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Baste the chicken and vegetables with pan juices every 20 minutes.
If vegetables brown too quickly, cover them with foil.
Remove from oven and let rest for 15 minutes before carving.
Squeeze the juice of the remaining lemon over the chicken and vegetables before serving.

Gather around the table and feast your eyes (and taste buds!) on this golden Roast Chicken with Potatoes, Onions, and Shallots! This classic dish brings together the timeless combination of succulent roast chicken and perfectly caramelized vegetables, all infused with aromatic herbs and zesty lemon. It’s like capturing the essence of a cozy Sunday dinner in one magnificent roasting pan. Whether you’re hosting a family gathering, impressing dinner guests, or simply treating yourself to a homemade comfort meal, this roast is sure to satisfy. The crispy-skinned chicken, tender potatoes, and sweet roasted onions and shallots create a symphony of flavors and textures that’ll have everyone reaching for seconds. So preheat that oven, truss that chicken, and get ready to fill your home with the irresistible aroma of a home-cooked feast – it’s like wrapping your whole family in a warm, delicious hug!