Roast Chicken with Garlic, Shallots, and Potatoes
1 3½ to 4 pound chicken salt and freshly ground pepper 1 bunch fresh thyme or rosemary 1 bay leaf olive oil 1½ 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.