I recently made Chicken Roasted with Shallots, Garlic and Thyme using a couple of free-range chicken legs, and it was absolutely delicious. Just as flavorful and satisfying as I remembered from the days when I used to make it with guinea hen, back when it was easier to find. It’s such a simple, tasty recipe. Since guinea hen is still available at some specialty butchers and larger markets, I’ll be keeping an eye out so I can revisit the original version soon and I’d recommend you do the same.
Tip : Add a few fingerling or baby potatoes sliced in half to the roasting pan to make a complete meal.
Ingredients
- 2 bone in skin on chicken legs
- kosher salt
- 4-5 whole shallots
- 2-3 cloves garlic
- 4 small carrots
- 1 tbsp olive oil
- 2-3 tbsp balsamic vinegar
- 1-2 sprigs fresh thyme or 1 tbsp dried
- 2 sprigs fresh rosemary finely chopped or 1 tbsp dried
- Optional for Sauce
- 1-2 tsp red currant jelly
- 3-4 tbsp heavy cream
Instructions
- Gather all ingredients before starting recipe.
- Preheat oven to 375°F.
- Season 2 bone in skin on chicken legs with kosher salt on both sides. Add 1-2 sprigs fresh thyme or 1 tbsp dried and 2 sprigs fresh rosemary finely chopped or 1 tbsp dried to a roasting pan. Peel and halve 4-5 whole shallots and smash 2-3 cloves garlic and add to roasting pan. Peel 4 small carrots and add to roasting pan. Top herbs and vegetables with chicken and drizzle all with 2-3 tbsp balsamic vinegar and 1 tbsp olive oil.
- Place pan in pre-heated 375°F oven for 40-45 minutes, or until the chicken is nicely browned.
If making sauce
- When the chicken is golden and done, transfer chicken and vegetables to a plate. Strain the pan juices into small pan, add 2 tablespoons of balsamic vinegar, cream and red currant jelly, and bring to a boil, reduce and simmer until the cream is reduced by half.
Serving
- With or without sauce, place cut pieces on a platter, surround with roasted vegetables and top with pan juices or sauce.
