Whole Roasted Chicken and Shallots Provençal
When you want a simple but satisfying supper, there’s nothing like a roast chicken, with beautifully crisp skin and juicy meat. Here we season the bird with fragrant herbes de Provence, then roast it with shallots that become exceptionally juicy in the hot oven. Serve with a frisée salad plus a toasted baguette for soaking up all those delicious juices. Then savor a perfect meal in the style of Provence.
Ingredients:
- 1 chicken, 4 to 5 lb. (2 to 2.5 kg)
- 12 shallots, peeled, halved lengthwise if large
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. herbes de Provence, plus more for serving
- 1 baguette, lightly toasted
Directions:
Preheat an oven to 400°F (200°C).
Rinse the chicken inside and out and pat dry with paper towels. Tie the legs together with kitchen twine.
In a large ovenproof fry pan or a medium roasting pan, arrange the shallots in a single layer. Drizzle with 3 Tbs. of the olive oil and season with salt and pepper. Place the chicken, breast side up, on top of the shallots and rub with the remaining 5 Tbs. (3 fl. oz./80 ml) olive oil. Season with a few pinches of salt and sprinkle with the herbes de Provence.
Roast the chicken for 40 minutes, then reduce the oven temperature to 350°F (180°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C), about 25 minutes more.
Transfer the chicken to a carving board and let rest for 10 minutes, then carve into serving pieces. Arrange the chicken and shallots on a serving platter and sprinkle with herbes de Provence. Serve with the toasted baguette for dipping in the chicken drippings. Serves 4.
Williams Sonoma Test Kitchen
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