Description
A flavorful roast chicken dish with caramelized shallots and a glossy pan sauce, ready in one hour.
Ingredients
Scale
- 1.2 kg (2½ lb) bone-in, skin-on chicken pieces
- 300 g (about 12 small) shallots
- 30 ml (2 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 60 ml (¼ cup) dry white wine or low-sodium chicken stock
- 6–8 sprigs fresh thyme
- 2 garlic cloves, smashed
- Kosher salt and freshly ground black pepper, to taste
- Optional: 1 tsp Dijon mustard or a squeeze of lemon
Instructions
- Preheat the oven to 200°C (400°F) and season the chicken with salt and black pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat and brown the chicken skin-side down for 6–8 minutes.
- Add shallots, garlic, and thyme around the chicken and sauté for 1 minute.
- Pour in white wine or chicken stock to deglaze the pan, then add butter and transfer the skillet to the oven. Roast for 20–25 minutes.
- Remove from the oven and let the chicken rest for 8–10 minutes before serving.
Notes
Resting the chicken is essential to keep it juicy. Use an instant-read thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 160mg