Sprinkle chicken inside and out with salt and pepper. Combine
rosemary, sage, and thyme in a small bowl. Rub some of the
mixture inside the chicken. Place 1 bay leaf in cavity. Tie legs
together to hold shape. Brush chicken with some of the olive
oil. Sprinkle with half of remaining herb mixture. Place in large
baking pan. Preheat oven to 425F. Surround chicken with
potatoes and shallots. Sprinkle vegetables with remaining
herb mixture and remaining olive oil. Add bay leaf to
vegetables and mix well.
Bake chicken until juices run clear when chicken is pierced in
the thickest part of thigh and legs can be moved easily, basting
chicken with pan juices and turning vegetables occasionally,
about 1 hour and 15 minutes. Transfer to platter. Using slotted
spoon, surround with vegetables. Tent with foil.
Pour pan juices into large glass measuring cup and degrease.
Add enough broth to measure 2 cups. Add vinegar to baking
pan and brink to boil over medium heat, scraping up any
browned bits. Boil until reduced to glaze, about 4 minutes.
Add broth mixture and boil until reduced to 1/2 cup, about 10
minutes. Reduce heat to low and whisk in butter 1 piece at a
time. Season sauce to taste with salt and pepper. Serve
chicken with sauce.
Originally Submitted
1/25/2018
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