# Parsley, Sage, Rosemary and Thyme Chicken with Potatoes

> Parsley, Sage, Rosemary and Thyme Chicken with Potatoes (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2022-01-11
Posted by Suzanne Lejeune

- **Yield:** 4 servings
- **Cuisine:** American
- **Course:** Full Meal

## Shop It

### 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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