Skillet Roasted Herb Chicken With Lemon Potatoes and Shallots

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I was inspired by this beautiful chicken recipe during my travels in Greece. The chicken is infused with herb butter from inside and out and roasted with buttery, lemony potatoes and shallots. Between the juicy chicken, herbs, baby potatoes, shallots and fresh lemon juice it’s a winner! With very little work, this delicious skillet chicken dinner can be on the table in just over an hour. Although this chicken dish is simple to prepare, it makes for an impressive Sunday night dinner. I like to serve this chicken dinner dish with steamed beans, carrots or Brussel sprouts 

Ingredients

  • 1 stick (1/2 cup) of salted butter, softened
  • 1 garlic clove, minced
  • 1 Tbsp. GF dried thyme
  • 1 Tbsp. GF dried oregano
  • 1 tsp. GF ground black pepper
  • 1/2 tsp. GF dried rosemary
  • 1/2 tsp. GF ground sage
  • 1/2 tsp. GF paprika
  • 1 tsp. pure sea salt
  • 3 1/2 - 4 lb. whole roasting chicken, backbone removed and butterflied *see note below
  • 1 1/2 lb. Yukon gold baby yellow potatoes, (not larger than 1 1/2-inch in diameter), halved if large
  • 8 small shallots, peeled and halved
  • 2 large lemons, 1 thinly sliced and the other juiced
  • 1/2 cup dry white wine or GF chicken broth
  • Garnish; fresh chopped parsley
  • *to butterfly the chicken. Place the chicken breast side down. Using kitchen scissors, cut along the side of the backbone. Remove the backbone. Turn the chicken over and press down firmly to flatten the chicken. Alternatively, ask your butcher to do it. Done!
  • Instructions

  • Combine, butter, 1 teaspoon of lemon juice, garlic, thyme, oregano rosemary, sage, paprika, pepper, and salt
  • Pat the chicken dry with paper towel. Using half the herb butter, rub the chicken on both sides. Set aside
  • Place potatoes, shallots and lemon slices in a 12-inch skillet and drizzle with melted remaining herb butter and remaining lemon juice. Using your hands or spatula coat everything with the herb butter. Place seasoned chicken skin side up over the potatoes
  • Roast in the oven at 425 F for 15 minutes. Then, reduce heat to 375 F pour the wine/broth around the chicken and roast for another 50 - 60 minutes, or until the chicken is cooked. The internal temperature of the thickest part should read 165 F
  • To serve, generously sprinkle with fresh parsley


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