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Jim Coleman Recipes

Roasted Butterflied Chicken w/ Rosemary, Thyme and Roasted Shallots

For this recipe you will need:

4 large shallots, peeled
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh rosemary leaves
3 pound chicken, washed and cleaned

To prepare this recipe:

Preheat the oven to 325 F.

Place the shallots in a small baking dish and toss with the olive oil. Season with salt and pepper. Transfer to the oven and roast for about 1 hour, or until the shallots are lightly brown and soft. Put the roasted shallots in a mixing bowl and begin to mash. Add the thyme and rosemary and continue mashing to form a consistent paste. Season with more salt and pepper if necessary.

Turn the oven up to 425 F. With a heavy knife, split the chicken down through the backbone (the non-breast side) and into the cavity. Using your hands, pull the sides of the chicken outwards, keeping the bird in one piece, and flatten evenly with your hands (or use a heavy skillet or pan). Season the underside of the butterflied chicken with salt and pepper. Slide your fingers underneath the skin of the chicken to separate it from the meat as much as you can. Rub the shallot paste under the skin and over the meat. Rub any remaining paste over the skin of the chicken.

Place the chicken on a rack set inside a large roasting pan and transfer to the oven. Roast for 50 minutes to 1 hour, or until cooked through and the internal temperature reaches 165 F. Remove the chicken from the oven and let rest for 10 minutes before slicing.

Serves: 4

Tip: Butterflying is a great way to roast whole chicken because the thigh and leg meat takes about the same length of time to cook as the breast. Normally, the leg meat of chicken tends to be overcooked by the time the breast meat is done.

©2005 WHYY