Baked Chicken with Herbs, Garlic & Shallots

Serves four.

To learn more, read:
Crank Up the Heat for the Best Baked Chicken
by Abigail Johnson Dodge
from Fine Cooking
Issue 38
Last Edit Date: 7/13/2011 1:55:09 PM

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.

more about:

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 minutes), 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 minutes. Serve with the shallots and garlic along with a drizzle of the pan drippings.

nutrition information (per serving):
Calories (kcal): 550; Fat (g): 35; Fat Calories (kcal): 310; Saturated Fat (g): 13; Protein (g): 53; Monounsaturated Fat (g): 13; Carbohydrates (g): 5; Polyunsaturated Fat (g): 6; Sodium (mg): 880; Cholesterol (mg): 230; Fiber (g): 0;

Photo: Ben Fink

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by LWhitt58, 11/10/2012I used b/s chicken breasts and shortened the cooking time by about 10 minutes. I poured the pan juices into a small skillet and added about a 1/2 cup of chicken stock and brought it to a boil and reduced it for a bit more pan sauce. It was VERY good!

by route66, 11/7/2012This recipe is fantastic! I have made it many times and always a hit. Use extra shallots and a little extra kosher salt. I stopped using the garlic and thyme because I didn't have them once and the dish was still so good. Make this once and you will make it again and again.

by IPaintMonsters, 12/29/2011Fabulous!! I made this baked chicken dish for the first time and my dinner guests absolutely loved it! I served it with homemade latkes and a side of steamed greens (mustard, collard and green kale) tossed with a little balsamic vinigrette. This recipe is a definitely a keeper!

by atriola702, 9/2/2010

by sunnybee26, 4/23/2010Amazing and very easy! I have made this recipe tons of times and everyone I make it for loves it! Great with a side of asparagus and red potatoes.

by Sandras, 12/18/2008

by luvmy2, 10/13/2008An absolute family favorite!!

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.

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.