Baked Chicken with Herbs, Garlic, and Shallots
3 Tbs. unsalted butter
6 medium shallots, cut in half and peeled
8 large garlic cloves, peeled
Leaves stripped from 10 sprigs fresh thyme*
Leaves stripped from 8 sprigs fresh rosemary*
3–4 lb. bone-in, skin-on chicken pieces (I used one breast half and three thighs.)
1-1/2 tsp. coarse salt
freshly ground black pepper
*Feel free to substitute other favorite herbs; I used thyme, rosemary, sage, and marjoram.
Heat the oven to 425°. Put the butter into a large, shallow Pyrex pan and put the pan into the oven while it's heating. When the butter is melted (about 10 minutes), remove the pan and add the shallots, garlic, and herbs; swirl the pan to coat the ingredients in the butter.
Dredge the chicken skin side down in the butter and herb mixture, and arrange skin side up in the pan. Sprinkle the chicken generously with the salt and pepper. Bake until the chicken is browned and cooked through, 50–60 minutes. Serve with the shallots and garlic along with a drizzle of the pan drippings.