ROAST CHICKEN WITH SHALLOTS & GREENS by FSC Program
Serves 4 to 6
*You can cut a whole chicken into eight pieces; You could also just use eight of your favorite chicken pieces.
INGREDIENTS:
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon fresh thyme or rosemary or a combination
- 4 large shallots, peeled and quartered
- kosher or sea salt and freshly ground black pepper
- One whole chicken, cut into 8 pieces
- 7 oz. baby spinach or baby kales
- 1 cup coarsely chopped flat-leaf parsley
INSTRUCTIONS:
- Preheat the oven to 425ºF
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In a large baking dish, preferably glass and one which will hold all the chicken pieces in one layer, mix the olive oil, lemon juice, herbs, shallots, and some salt and pepper.
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Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.
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Roast the chicken for about 20 minutes, until it starts to brown on top.
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Remove the chicken from the oven, turn the pieces of chicken over.
- Scrape any juices and shallots over the chicken that may be clinging to the pan; remove the chicken from the pan, add the greens to the bottom of the pan, return the chicken on top and bake for another twenty minutes, or until the pieces of chicken are cooked through (165°) and the shallots are caramelized.
- Remove from the oven and toss in the chopped parsley, then serve.
