Roasted Quartered Chicken and Shallots
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Martha Stewart Living, September 2006
- Prep Time 5 minutes
- Total Time 55 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon unsalted butter, softened
- 4 pounds chicken quarters, skin on
- Coarse salt and freshly ground pepper
- 4 large shallots, peeled and halved lengthwise
Directions
- Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet and the chicken pieces with butter. Lay chicken, skin side up, on sheet; season with 2 teaspoons salt and the pepper.
- Roast chicken 20 minutes. Remove from oven. Carefully arrange shallots, cut side down, around chicken; season shallots with salt and pepper. Return to oven. Continue roasting, basting chicken occasionally with pan juices, until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees and shallots are tender and caramelized, about 20 minutes more. Transfer to a platter; loosely tent with foil. Let stand 10 minutes before serving.
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This was really good the kids really enjoyed it. and I did string beans and potatoes instead:)
I tried adding sugar dissolved in lemon juice to coarse salt and pepper to add more flavor to the grilled chicken and the taste is perfect.
A shallot is like a cross between an onion and garlic. You can find it in the produce section of most grocery stores.
WHAT ARE SHALLOTS
Breaking down a chicken and filleting chicken breasts is something everyone ought to learn to do. It's also handy to be able to separate the leg quarters into drums and thighs.I't quick and easy once you're shown how and much more economical as well.