Ingredients
The following ingredients have 4 Servings
- 1 chicken, 4 to 5 lb. (2 to 2.5 kg)
- 12 shallots, peeled, halved lengthwise if large 
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. herbes de Provence, plus more for serving
- 1 baguette, lightly toasted
Instruction
- Preheat an oven to 400°F (200°C).
- Rinse the chicken inside and out and pat dry with paper towels. Tie the legs together with kitchen twine.
- In a large ovenproof fry pan or a medium roasting pan, arrange the shallots in a single layer. Drizzle with 3 Tbs. of the olive oil and season with salt and pepper. Place the chicken, breast side up, on top of the shallots and rub with the remaining 5 Tbs. (3 fl. oz./80 ml) olive oil. Season with a few pinches of salt and sprinkle with the herbes de Provence.
- Roast the chicken for 40 minutes, then reduce the oven temperature to 350°F (180°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C), about 25 minutes more.
- Transfer the chicken to a carving board and let rest for 10 minutes, then carve into serving pieces. Arrange the chicken and shallots on a serving platter and sprinkle with herbes de Provence. Serve with the toasted baguette for dipping in the chicken drippings. Serves 4.
- Williams Sonoma Test Kitchen
