Roasted Chicken Seasoned Potatoes Shallots Recipe

I absolutely adore this chicken recipe because it’s incredibly satisfying to make a dish that turns out both delicious and Instagram-worthy. Plus, the combination of crispy roasted chicken and perfectly seasoned potatoes feels like a comforting, homemade hug after a long day.

I relish the simplicity and harmonious balance of flavors in the dish I prepare and serve as Roasted Chicken with Seasoned Potatoes and Shallots. A whole chicken, rubbed inside and out with olive oil, kosher salt, and a whisper of smoky paprika, is complemented by earthy Yukon gold potatoes.

Do you know how to infuse something with depth? Shallots and rosemary work wonders in this dish.

They set the stage and create the aromatic ambiance that makes this meal so wholesome and satisfying.

Ingredients

Whole Chicken:
An excellent protein source that supplies the body with necessary amino acids.

Olive Oil:
Comprises nutritious monounsaturated fats, conducive to cardiac health.

Yukon Gold Potatoes:
Carbohydrates are plentiful in this food, offering energy and dietary fiber.

Shallots:
Provide a delicate sweetness and are teeming with antioxidants.

Garlic:
Provides a deep, delectable taste and serves as a potent anti-inflammatory.

Fresh Rosemary:
Introduces a fragrant herbal touch and has antioxidants.

Lemon:
Imparts zesty brightness, with an abundance of vitamin C and antioxidants.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds)
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 pounds Yukon gold potatoes, quartered
• 6 shallots, peeled and halved
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 lemon, zested and juiced
• 2 tablespoons unsalted butter, melted

Instructions

1. Set your oven to 425°F (220°C) to start.

2. Using paper towels, pat the chicken until dry and then put it in a further stated pan.

3. In a tiny dish, combine 2 tablespoons olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this all over the chicken, including under the skin and inside the cavity.

4. In a sizable mixing bowl, mix together the potatoes that have been cut into quarters and the shallots that have been cut in half. Drizzle them with the last tablespoon of olive oil. To that, add minced garlic, chopped rosemary, and a generous amount of lemon zest. Squeeze half a lemon over the whole thing, and give everything a good toss until all the ingredients are well combined and the potatoes and shallots are coated.

5. Place the seasoned potatoes and shallots around the chicken in the roasting pan.

6. Drizzle the melted butter over the chicken and scatter any leftover rosemary on top.

7. Place the chicken in the oven; in about 70-90 minutes, check to see if the skin has turned golden brown. For further assurance, insert a meat thermometer into the thickest part of the thigh. It should register 165°F (75°C) when the chicken is done.

8. When the chicken is done, take it from the oven and allow it to rest for about 15 minutes before carving.

9. Before serving, add flavor to the roasted potatoes and shallots by lightly tossing them in the pan juices.

10. Cut the chicken into serving pieces. Serve with the potatoes and shallots, drenching with pan juices to taste.

Equipment Needed

1. Oven
2. Roasting pan
3. Paper towels
4. Small dish
5. Measuring spoons
6. Knife
7. Cutting board
8. Large mixing bowl
9. Juicer (optional)
10. Meat thermometer
11. Tongs or carving fork
12. Serving platter

FAQ

• Q:Are there any alternatives to using Yukon gold potatoes? A: Yes, red potatoes or russet potatoes work well in place of Yukon gold. Just be sure to keep an eye on the cooking time.
• Q:Can dried rosemary be used instead of fresh rosemary? A: Yes. Substitute 1 tablespoon dried rosemary for 1 tablespoon fresh rosemary. Although you can use the same quantity of dried rosemary, the flavor will be a bit different.
• Q:What can I use in place of smoked paprika? A: You can substitute regular paprika, or, if you prefer a bit of heat, use a pinch of cayenne pepper.
• Q:How can I tell when the chicken is completely cooked? A: The chicken is completely cooked when it attains an internal temperature of 165°F (74°C) at the thickest, meatiest part.
• Q:Is it possible for me to make this dish in advance? A: You can soak the chicken in marinade and ready the vegetables several hours in advance. Still, they reach their peak deliciousness when you roast them just before serving.
• Q:What are excellent side dishes to accompany this dish? A simple green salad or steamed green beans complement the roasted chicken and potatoes very well.
• Q:Is it permissible to utilize chicken parts rather than a whole chicken? A: Thighs and drumsticks work wonderfully and may even decrease the cooking time, so check for doneness a little earlier than you would if using a whole chicken.

Substitutions and Variations

Olive Oil:
Instead of using canola oil or melted coconut oil, you can use other types of oil.
Kosher Salt:
Replace with sea salt or table salt (but very slightly reduce the quantity).
Smoked Paprika:
Replace with ordinary paprika or cayenne pepper for an extra kick of spice.
Yukon Gold Potatoes:
Replace with red or russet potatoes.
Fresh Rosemary:
Use dried rosemary (half the amount) or fresh thyme.

Pro Tips

1. Dry Brining For even tastier chicken, dry brine by applying the salt up to 24 hours in advance. This will help the seasoning penetrate deeper and result in juicier meat. Let it sit uncovered in the refrigerator to also help dry out the skin for better crispiness.

2. Enhanced Aromatics Stuff the chicken cavity with additional aromatics, like lemon halves (ones not used for juice), extra garlic cloves, and some rosemary sprigs. This will infuse the chicken with more flavor as it roasts.

3. Crispier Potatoes To achieve extra crispy potatoes, parboil them for about 10 minutes before tossing them with the shallots and seasonings. This ensures a tender interior and crispy exterior when roasted.

4. Butter Basting Halfway through roasting, baste the chicken with its own juices mixed with the melted butter. This adds richness and helps develop a beautiful golden-brown skin.

5. Resting Properly Rest the chicken not only after it comes out of the oven but on a wire rack, if possible. This helps maintain crispiness by allowing air to circulate around the chicken while it rests.