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Roast Chicken with Garlic, Shallots, and Potatoes

4/6 persons

salt and freshly ground pepper

1 bunch fresh thyme or rosemary

1 bay leaf

1 3 1/2 to 4 pound chicken

olive oil

1 1/2 pounds small red potatoes, washed

2 heads garlic, cut in half, crosswise

6 large shallots, root ends trimmed

1 cup chicken stock

Preheat oven to 350?F.  Season the inside cavity of the chicken and tuck in a few sprigs or thyme or rosemary and a bay leaf. Rub the outside with olive oil and season with more salt and pepper. Transfer to a roasting pan, large enough to hold the chicken, potatoes, garlic and shallots.

Scatter the potatoes, shallots, garlic and a few sprigs of fresh herbs, around the chicken, season with salt and pepper. Drizzle the chicken broth and about 1/4 cup olive oil over the vegetables. Bake for about 1 1/2 to 1 3/4 hours, turning the vegetables half way through the cooking time. Bake until the juices in the thigh run yellow when tested with the tip of a knife.

Serve with Tomatoes Provençale and crusty bread.

Tomatoes Provencale

6 servings

6 large, ripe red tomatoes

2 cloves garlic, minced

1/4 cup chopped parsley

1/2 cup unseasoned bread crumbs

salt and freshly ground pepper

olive oil

Preheat oven to 350?F. 

Cut off the stem end of the tomatoes and gently squeeze out some of the juice and seeds, and place cut side up in a roasting pan, large enough to hold tomatoes in one layer. Mix the garlic and parsley together in a small bowl. Cover the tops of the tomatoes with the parsley mixture, then bread crumbs. Season with salt and pepper and drizzle over some olive oil to moisten. Bake for 45 minutes.