Roast Chicken Dinner

Cooler weather this weekend means  a chance to make a family favorite – roast chicken.  Here’s my recipe –

Larksong’s Roast Chicken with Shallots

1 chicken, washed and patted dry with paper towels left to stand at room temp for 20 min.

2 – 3 Tbsp (approx) Penzeys Bicentennial Rub (or spice rub of your choice that contains salt)

2 Tbsp Tillamook Butter, cut into small pieces.

4 cloves garlic, crushed

1 pinch dried rosemary (from my friend, Jerilee.  Thanks!)

about 6 large shallots

4 large potatoes, washed and quartered

2 handfuls chopped carrots (I used baby carrots for convenience)

Olive oil

Directions –

1) Preheat oven to 425 F.  Slice the shallots thickly and place them in the bottom center of a lightly oiled roasting dish.

2)Rub chicken (instead and outside and under the skin) with the butter.  Then rub entire chicken with the spice rub (especially under the skin for maximum flavor).  Place garlic, rosemary and a few carrot slices inside the cavity.  Truss the chicken.

3)Place chicken breast side down on top of the shallots in the roasting pan.  Arrange the carrots and potato slices around the bird and drizzle them with olive oil.  Bake at 425 F for approximately 1 1/2 hrs, or until juices run clear.  Let rest on the counter 15 min before carving.