Roast Chicken with Rosemary, Shallots, and Garlic
Recipes > Dinner > Poultry Dishes > Roast Chicken with Rosemary, Shallots, and Garlic

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Ingredients
  • 3 Sprigs of Fresh Rosemary
  • ¼ cup Olive Oil
  • 1 3-5 LB Whole Chicken (Broiler or Roaster)
  • 12-15 Shallots (Peeled & left Whole)
  • 15-20 Garlic Cloves (Peeled & Left Whole)
  • 1 cup Chicken Stock
  • ½ cup of Dry White Wine
  • 4 oz. Whole Butter (Cubed)
  • Kosher Salt to Taste
  • Fresh Ground Black Pepper to Taste
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Mesauring Cup
  • Measuring Spoons
  • Roasting Pan
  • Meat Thermometer
Estimated Time
2 hours
Yield
Serves 2-4
+ -

Preparation

Begin your preparation by Tempering your Raw, refrigerated Whole Chicken in a place where you won’t have Cross-Contamination. Wash your Hands after touching the Raw Poultry. Next, make sure your oven racks are properly adjusted to accommodate a Whole Chicken, before Pre-heating the oven to 450˚ F (232˚ C). 

As the oven heats (and the chicken warms), peel the Shallots as you would Peel an Onion. Place them in the bottom of your Roasting Pan. Do the same for the Garlic.

In a small Mixing Bowl mix together the Kosher Salt, Black Pepper and Olive Oil. Give everything a gentle Whisk to bring them together. Use a Pastry Brush to coat the Shallots with the Olive Oil mixture.

Next, place the tempered Chicken on a sanitary work surface. If you have no other use for them, discard the Giblets. Lard the Whole Chicken with the cubes of Whole Butter by pulling back the Chicken Skin covering the Chicken Breasts and rubbing the White Chicken Meat with the Butter.

The Chicken Stock can be either Brown Chicken Stock or White Chicken Stock.

Next, lay the sprigs of fresh Rosemary over the Larded (buttered) breast and pull the Chicken Skin back over the Chicken Breasts to hold the sprigs in place. Place the whole Chicken, breast-side up, on top of the oil-coated Shallots. Wash up again to avoid Cross Contamination.

Use the Pastry Brush to coat the Chicken with the Olive Oil mixture and it is ready for Oven Roasting.

Method

When your Mise en Place is complete and the oven is at temperature, put the Roasting Pan into the oven on the middle rack. Depending on your oven it may have to go in sideways.

The initial goal is to get a good Sear with High Heat and then lower the heat to allow a gentler and more even cooking. The High Heat should Sear the Chicken to a nice, golden brown in about 10-20 minutes.

Once the bird is Browned, turn the heat down to 375˚ F (190˚ C). Let the Chicken and Shallots Roast together for about an hour, or until the Internal Temperature of the Dark Chicken Meat (Chicken Legs & Chicken Thighs) as measured by a Meat Thermometer reaches the Final Cooking Temperature of 165˚ F (74˚ C) suggested for Chicken by the FDA.

Pull the Roasting Pan with the Chicken from the Oven. Transfer the Chicken to a clean and Sanitized Cutting Board. Set the Roasted Shallots aside for a few moments.

Let the Chicken Rest for 5-10 minutes so that Carry Over Cooking can occur. Once it has rested, remove the Rosemary Sprigs and then Carve the Chicken tableside, or alternatively Break Down the Chicken into individual portions in the kitchen.

If you plan to make a Pan Sauce from the Pan Drippings, place the Roasting Pan on the Stovetop while the Chicken rests. Set a burner on Low Heat under it. Deglaze the Roasting Pan with the Chicken Stock and the White Wine. Use a Wooden Spoon to stir the liquids and loosen the Fond. Add in the Whole Butter and then Reduce the ingredients on Medium/High Heat.

Once reduced by one half, carefully transfer the Pan Sauce to an Electric Blender or Food Processor. Add in two of the Roasted Shallots and a few cloves of Roasted Garlic and then Purée until the Shallots and Garlic disappear into the mixture and it becomes smooth. Re-heat if necessary and taste for a final Seasoning.

Serve the Pan Sauce warm over the carved Rosemary Roasted Chicken portions.