Chicken Roasted with Potatoes, Shallots, and Olives Recipe

Name: Chicken Roasted with Potatoes, Shallots, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large shallots blanched in boiling water for 2 minutes, peel and halved lengthwise; 2 garlic cloves, minced; 3 tablespoons olive oil; 2 tablespoons finely chopped fresh oregano leaves or 1 tablespoon crumbled; 8 small Yukon Gold potatoes, scrubbed and halved or, if large, quartered; 1/4 cup cracked green olives, pitted; 1/4 cup kalamata olives, pitted; 1 whole 3 pound chicken, rinsed and patted dry; 2 tablespoons fresh lemon juice; 1 cup chicken broth; 1/2 cup dry white wine

Servings: persons

12 large shallots blanched in boiling water for 2 minutes, peel and halved lengthwise
2 garlic cloves, minced
3 tablespoons olive oil
2 tablespoons finely chopped fresh oregano leaves or 1 tablespoon crumbled
8 small Yukon Gold potatoes, scrubbed and halved or, if large, quartered
1/4 cup cracked green olives, pitted
1/4 cup kalamata olives, pitted
1 whole 3 pound chicken, rinsed and patted dry
2 tablespoons fresh lemon juice
1 cup chicken broth
1/2 cup dry white wine

1
Preheat oven to 450 degrees.
2
In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste.
3
Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste.
4
Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes.
5
Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender.
6
Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth.
7
into the skillet, scraping up the brown bits, and boil the mixture for 1 minute.
8
Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.

3081

kcal

Calories

315

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 large shallots blanched in boiling water for 2 minutes, peel and halved lengthwise, 2 garlic cloves, minced, 3 tablespoons olive oil, 2 tablespoons finely chopped fresh oregano leaves or 1 tablespoon crumbled, and more.

Yes, Chicken Roasted with Potatoes, Shallots, and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Roasted with Potatoes, Shallots, and Olives

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