To learn more, read the article:
Crank Up the Heat for the Best Baked Chicken
Test Kitchen Approved

Baked Chicken with Herbs, Garlic & Shallots

by Abigail Johnson Dodge
One Star Two Stars Three Stars Four Stars Five Stars read reviews (4)
Like this recipe? Become a member for access to thousands more!

This recipe is very similar to one my mother often cooked when I was growing up; now it's a staple of my weeknight dinner repertoire. Vary the herbs as you like, but stick to the hardy ones—thyme, rosemary, sage, and oregano. They'll roast without burning and have a stronger flavor.Serves four.

ingredient discovery
Ingredients butter garlic thyme more more
1 chicken (3-1/2 to 4 lb.), cut into quarters
3 Tbs. unsalted butter
6 medium shallots, cut in half and peeled
8 large garlic cloves, peeled
Leaves stripped from 10 sprigs fresh thyme
Leaves stripped from 8 sprigs fresh rosemary
1-1/2 tsp. coarse salt
Freshly ground black pepper

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.

Put the butter into a large, shallow baking pan (the 10-1/2x15-1/2-inch Pyrex pan is ideal for this). Put the pan into the oven while it's heating. When the butter is melted (about 10 min.), remove the pan and set it on a heatproof surface or on a couple of potholders. Add the shallots, garlic, thyme, and rosemary, and swirl the pan to coat the ingredients in the butter.

Dredge the chicken, skin side down, in the butter and herb mixture, and arrange, skin side up, in the pan. Sprinkle the chicken generously with the salt and pepper. Bake until the chicken is browned and cooked through, 50 to 60 min. Serve with the shallots and garlic along with a drizzle of the pan drippings.

photo: Ben Fink
From Fine Cooking 38, pp. 39
April 1, 2000

user reviews

Rate this Recipe
Star Star Star Star Star by Sandras, 12/18/2008
Star Star Star Star Star by luvmy2, 10/13/2008An absolute family favorite!!
Star Star Star Star Star by kathymcmo, 7/30/2008This is a sure-fire hit, my guests have raved about it. Very simple to make and leaves you time to visit and make side dishes. I add more garlic cloves and shallots than called for because they are so delicious with this dish.
Star Star Star Star Star by nfrey, 11/23/2007This recipe is one of our family favorites. It is easy and results in a beautifully crisp flavorful chicken. Don't overcrowd to baking dish use lots of koser salt and you will be rewarded with crispy chicken and nicely roasted garlic cloves that can be slathered onto warm french bread. Serve with your favorite pinot noir. It's a killer.