Parsley, Sage, Rosemary and Thyme Chicken with Potatoes

• Yield: 4 servings
• Cuisine: American
• Course: Full Meal

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Produce

• 4 Small Russet Potatoes
• Box Shallots
• Bunch Parsley

Meat

• 1 - 4 1/2 lb/2Kg Whole Chicken

Pantry

• Rosemary
• Sage
• Thyme
• Olive Oil
• Bay Leaves

Dairy

• Butter

Liquids

• Large Chicken Broth
• Balsamic Vinegar

Mise It

Prep everything into numbered bowls before you start cooking.

Bowl 1 · Plate

• 1 – 4 1/2 lb/2kg whole chicken

Bowl 2 · Mini Bowl

• 1 tsp salt

Bowl 3 · Small Bowl

• 2 tsp dried rosemary
• 1 1/2 tsp ground sage
• 1 1/2 tsp dried thyme
• 1/2 tsp freshly ground pepper

Bowl 4 · Mini Bowl

• 1 Bay Leaf

Bowl 5 · Mini Bowl

• 2 1/2 tbs olive oil

Bowl 6 · Medium Bowl

• 4 Sm russet potatoes — unpeeled, quartered, but crosswise into 1/2 inch pieces
• 8 Lg shallots — peeled

Bowl 7 · Mini Bowl

• 2 1/2 tbs olive oil

Bowl 8 · Mini Bowl

• 1 bay leaf

Bowl 9 · 2 c. Measuring Cup

• 1 3/4 c./414ml chicken broth

Bowl 10 · 1/4 c. Scoop

• 1/4c./60ml balsamic vinegar

Bowl 11 · Stick of Butter

• 6 tbs butter — cut into 6 pieces

Bowl 12 · Mini Bowl

• 3 tbs parsley — buzzed

Make It

1. Preheat (Oven) 425 F degrees

For the chicken

1. Rub (bowl 2 all over bowl 1): Inside and outside of the chicken
2. Combine (bowl 3)
3. Rub (Pinch of Herb Mixture): Inside of chicken
4. Place (bowl 4): Inside of chicken
5. Tie (Chicken): Using twine, tie legs together
6. Brush (bowl 5): Evenly over the whole chicken
7. Sprinkle (Half of Herb Mixture): Evenly over the whole chicken
8. Place (Chicken): In heavy large roasting pan
9. Surround (Chicken with bowl 6)
10. Sprinkle (Vegetables with bowl 7 and <br>remaining half of Herb Mixture)
11. Add (bowl 8)
12. Mix (Vegetables and Herb Mixture): Well
13. Roast (Chicken): UNTIL instant-read thermometer registers 180 F degrees in thigh, 165 F degrees in thickest part of the breast About 1 hr 15 mins
14. Transfer (Chicken + Vegetables): To serving platter
15. Discard (Bay Leaf): From the chicken
16. Tent (Chicken): With aluminum foil to keep warm
17. Pour (Pan Juices): Into large glass measuring cup
18. Spoon (Pan Juices): Off fat from the top
19. Add (bowl 9 to Pan Juices): To measure 2 cups About 2 cups
20. Add (bowl 10): To empty roasting pan
21. Set/Bring (Roasting Pan): Over 2 burners; to a boil Medium Heat
22. Scrape (Roasting Pan): Any brown bits
23. Boil (bowl 10): UNTIL reduced to a glaze About 4 mins.
24. Add/Boil (Broth Mixture): UNTIL reduced to 1/2 c. About 10 mins.
25. Reduce: Heat Low Heat
26. Whisk (bowl 11): 1 piece at a time
27. Season (With Salt and Pepper)
28. Stir (bowl 12)
29. Pour (Sauce): Over chicken and vegetables

Tools

• Oven
• Cutting Board
• Heavy large roasting pan
• Silicone or basting brush
• Large Glass Measuring Cup
• Aluminum Foil
• Kitchen twine
• Serving Platter

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