Saturday, February 14, 2015

Roast Chicken, Potatoes, and Shallots

Tuesday 10 February
We picked up a fresh chicken at Bare's on Saturday, but we haven't had enough time to roast it until today.  We dried and cooled it in the fridge, then dusted with salt, pepper, and paprika and set it in a shallow tray in the oven at 400º F. (later lowered to 350º). 

Once it went in for the initial roast, we cleaned off some tiny red and gold potatoes and some shallots, tossed with oil and salt, and scattered them across the tray, for the complete and satisfying winter meal.

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