INGREDIENTS

INSTRUCTIONS

How to Prepare the Chicken:
1. Preheat the oven to 350 F. Season the skin and the inside of the cavity
of the chicken generously with salt and pepper.
2. Place the onion, garlic, and fresh herbs in the cavity and truss the
chicken. In a roasting pan over medium-high heat, heat the oil until it
begins to smoke.
3. Place the chicken, breast-side-down, in the oil and cook until all the
sides off the chicken are completely browned.
4. Place the bird, breast-side-up into the oven and baste with 1/4 cup of
the chicken stock. Continue basting with 3/4 cup of the chicken stock every
10 minutes until the chicken is done, approximately 1 hour, or until the
chicken reaches an internal temperature of 170 F.
5. Add the shallots 20 minutes after the chicken has been put into the oven
and the mushrooms 40 minutes after the chicken has been put into the oven.
6. Remove the cooked chicken, shallots, and mushrooms from the oven and set
on a platter, cover and let rest for 10 minutes.
How to Prepare the Sauce:
1. Place the roasting pan back on the stove over medium-high heat and bring
the juices in the pan to a boil. Using a small ladle remove any of the fat
that has risen to the top of the pan.
2. Add the white wine to the pan and, using a wooden spoon, scrape up the
browned bits from the bottom of the pan. Reduce the wine by half and add
the remaining 1 cup of chicken stock.
3. Reduce the stock by half, season with salt and pepper and add the fresh
thyme. Carve the chicken and arrange on a platter with the shallots and
mushrooms. Spoon the pan juices over the meat.
The Perfect Roast Chicken With Roasted Shallots and Portobello
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