Roasted Chicken With Potatoes And Shallots
- 1/2 pound small red potatoes (larger ones cut in half)
- 6 shallots, halved
- 1 tablespoon olive oil
- 1/2 teaspoon dried rosemary
- Salt
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 4 bone-in, skin-on chicken thigh and leg pieces
- Preheat oven to 450u0b0F. Line bottom and sides of a 9-by-13-inch baking pan with heavy-duty aluminum foil. In baking pan, toss potatoes and shallots with oil, rosemary and 1/2 tsp. salt. Roast for 15 to 20 minutes.
- In a small bowl, combine soy sauce, honey and mustard. Remove baking dish from oven and stir potato mixture. Mist a wire rack with cooking spray and place it on top of baking dish.
- Place chicken on rack. Brush with soy sauce mixture and roast until an instant-read thermometer registers 165u0b0F when stuck into thickest part of thigh, about 35 minutes (check chicken after 20 minutes; if skin is browning too quickly, tent chicken with foil). Let rest 5 minutes. Serve chicken with potato mixture.
red potatoes, shallots, olive oil, rosemary, salt, soy sauce, honey, mustard, chicken thigh
Taken from www.myrecipes.com/recipe/roasted-chicken-potatoes-shallots (may not work)