Baked Chicken With Herbs Garlic Shallots Recipes

ALTON BROWN'S CHICKEN IN GARLIC AND SHALLOTS

Alton Brown's Chicken in Garlic and Shallots image

Make and share this Alton Brown's Chicken in Garlic and Shallots recipe from Food.com.

Provided by Epi Curious

Categories Chicken Thigh & Leg

Time 1h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

Ingredients

1 whole chickens, cut into 8 pieces (broiiler or fryer) or 10 chicken thighs
salt & freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil
3 sprigs parsley, sage and thyme (fresh)
10 garlic cloves, peeled
10 shallots, peeled and split in half from stem to root

Steps:

Preheat oven to 350 degrees. Season chicken liberally with salt and pepper. toss with 2 tablespoons of olive oil and brown on both sides in a wide, straight-sided, ovenproof frying pan or skillet over high heat. (If you don't have such a pan, you may need to brown the chicken in one pan and then finish the dish in a casserole.).
remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil. (There's no reason to chop the herbs; just distribute them around and in between the chicken pieces.) Cover and bake for 1-1/2 hours.

BAKED CHICKEN WITH HERBS, GARLIC & SHALLOTS

Baked Chicken With Herbs, Garlic & Shallots image

This is the BEST baked chicken I've ever had. It's pretty inexpensive and has a great depth of flavor. I got it from finecooking.com. Everyone in my family loves it. You can vary the herbs but stick to the heartier ones that roast well (thyme, rosemary, sage, oregano). I often use dried herbs in a pinch. I serve it with quick cooking rice blend cooked in chicken broth.

Provided by soulcook1960

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 chicken, cut into quarters (3.5 to 4 lbs)
3 tablespoons unsalted butter
6 medium shallots, cut in half and peeled
8 large garlic cloves, peeled
10 sprigs fresh thyme, leaves stripped
8 sprigs rosemary, leaves stripped
1 1/2 teaspoons kosher salt
fresh ground pepper

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.

Nutrition Facts : Calories 592.4, Fat 43.3, SaturatedFat 15.4, Cholesterol 195.4, Sodium 819.2, Carbohydrate 4.9, Fiber 0.1, Sugar 0.1, Protein 43.7

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