Easy Oven Roasted Chicken

This recipe is perfect for a rainy day. It smells and tastes so good! Earlier this year I went to New Orleans and had a roasted chicken dish that I loved. I was craving it so I looked up a roasted chicken recipe and thought it came pretty close. This recipe can feed 4 people and is from Tatyana’s Everyday Food.

Ingredients

• 2 1/2 to 3 lbs bone-in, skin-on chicken, thighs, drumsticks, or leg quarters
• 1/4 cup olive oil
• Sea salt & ground black pepper, to taste
• 3 medium shallots, thinly sliced
• 20 to 25 garlic cloves, whole
• small bunch fresh thyme
• 3 to 4 sprigs fresh rosemary
• 1/2 cup chicken broth
• 1/2 cup white wine, such as chardonnay or pinot grigio

Directions

1. Preheat the oven to 400°F/204°C.
2. Thinly slice the shallots and spread them evenly on the bottom of the dish.
3. Add about half of the whole garlic cloves. Sprinkle the fresh thyme and rosemary evenly.
4. Place the chicken on top of the shallots and garlic. Drizzle generously with oil on both sides.
5. Season generously all over with salt and ground black pepper.
6. Arrange the seasoned chicken skin side up in the dish.
7. Sprinkle more fresh thyme over the top and add the remaining garlic cloves in between the chicken pieces.
8. Pour the chicken broth and white wine along the edges of the pan. Try not to pour it over the chicken. (Instead of wine you can squeeze the juice of 1 lemon into a measuring cup, then add chicken broth until you have ½ cup.)

Roasting Instructions

1. Roast the chicken uncovered at 400°F/204°C for about 1 hour, until the chicken skin is golden and crispy. The internal temperature should reach 165°F/74°C.
2. For extra crispy and darker skin, turn on your oven broiler for the last 5 to 7 minutes.
3. Remove the chicken from the oven and use a spoon to pour the sauce over the chicken to keep the skin hydrated.

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