Roast Chicken With Shallots

Name: Roast Chicken With Shallots
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1 tsp. orange zest plus 1/2 orange, halved; Kosher salt and pepper; 2 1/2 tbsp. olive oil, divided; 1 tbsp. thyme leaves, chopped, plus 8 sprigs thyme; 2 large cloves garlic, grated; 1 1/2 tsp. grated peeled ginger; 1/2 tsp. cumin seeds, crushed; 1 4-pound whole chicken; 1 lb. shallots, peeled (halved lengthwise if large); Tzimmes for serving (optional)

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By Tina MartinezPublished: Sep 5, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

1 hr 45 mins

Cal/Serv:

786

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The secret to this super-juicy, flavor-packed roast chicken: slathering a citrusy herb oil rub under the skin. Add tzimmes to the spread to round out your Rosh Hashanah meal.

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Ingredients

1 tsp.
orange zest plus 1/2 orange, halved
Kosher salt and pepper
2 1/2 Tbsp.
olive oil, divided
1 Tbsp.
thyme leaves, chopped, plus 8 sprigs thyme
2
large cloves garlic, grated
1 1/2 tsp.
grated peeled ginger
1/2 tsp.
cumin seeds, crushed
1
4-pound whole chicken
1 lb.
shallots, peeled (halved lengthwise if large)
Tzimmes for serving (optional)

Directions

1. Step 1Heat oven to 425°F. In small bowl, stir together orange zest and 1 teaspoon salt until fully incorporated. Add 2 tablespoons oil, chopped thyme, garlic, ginger, cumin, and 1/4 teaspoon pepper. Without tearing, carefully pull skin away from chicken and spread thyme-cumin oil under skin over breasts, legs, and thighs. Drizzle skin with 1/2 tablespoon oil and season with 1/2 teaspoon salt. Fold wing tips back and underneath chicken.
2. Step 2In large cast-iron skillet, toss shallots with 1/4 teaspoon each salt and pepper; arrange flat sides down. Top with chicken, breast side up, then stuff orange and thyme sprigs into cavity. Loosely tie legs together with kitchen twine and roast 40 min.
3. Step 3Spoon any pan juices over chicken to baste and continue roasting until golden brown and instant-read thermometer inserted in thickest part of thigh registers 155°F to 165°F, 18 to 20 minutes more.
4. Step 4Carefully tilt bird to empty any juices from cavity and transfer chicken to cutting board. Let rest at least 10 minutes before carving. Continue roasting shallots until jammy and golden brown, 9 to 12 minutes Serve with tzimmes if desired.

PAIR WITH……a juicy, mediumbodied California Syrah with notes of dark fruit, violets and baking spices, such as Tensley Lite Santa Barbara County Syrah 2023.

NUTRITIONAL INFORMATION (per serving): About 786 calories, 51 g fat (13 g saturated), 201 mg cholesterol, 1,030 mg sodium, 19 g carbohydrate, 3 g fiber, 8.5 g sugar (0 g added sugar), 62 g protein

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