Roasted Quartered Chicken And Shallots Recipes

Steps:

• Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.
• Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

Steps:

• 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.

Steps:

• Preheat oven to 450 degrees. In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste. Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth. into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

Steps:

• Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
• Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.

Steps:

• Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
• Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
• Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
• Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.

Steps:

• Salt Crusted Chicken.
• Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.
• Pre-heat the oven to 180 degrees C/350°F Drain the roasting tray of any chicken juice that has been extracted by the salting process.
• Pour about a cup of water into the roasting tray.
• Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.
• Roasted Garlic Aioli.
• Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
• When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.
• To serve.
• To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.

Steps:

• In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.

Steps:

• Trim any overhanging skin from the chicken pieces. Whisk brown sugar, sea salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, oregano, dry mustard, celery seed, and cayenne pepper together in a bowl. Rub spice mixture over all chicken pieces and under the skin of breast pieces; cover with plastic wrap and refrigerate for about 1 hour.
• Whisk maple syrup, yellow mustard, brown mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and black pepper together in a bowl.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place chicken pieces skin-side up on prepared pan; place breast pieces in center of pan, and place leg quarters near the edges.
• Roast in the preheated oven 15 minutes; baste chicken with maple glaze. Rotate pan; roast 15 minutes, and baste again with maple glaze. Continue roasting until chicken is no longer pink at the bone and juices run clear, basting again if needed, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
• In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
• Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
• Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Steps:

• Heat oven to 425 degrees F. Rinse chicken and pat dry with paper towels. Cut away any excess fat and tuck wings behind each breast.
• Put butter into a large, shallow, baking dish. Put the dish into the oven to melt the butter. Remove dish from oven. Add shallots, garlic and herbs to dish and swirl to coat them with the butter.
• Dredge the chicken, skin side down, in the butter herb mixture and arrange skin side up in dish. Sprinkle chicken with the salt and pepper.
• Bake until chicken is cooked through, 50-60 minutes. Serve with the shallots and garlic along with a drizzle of pan drippings.