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ROASTED CHICKEN WITH ROSEMARY, THYME AND ROASTED SHALLOTS

½ cup chopped Thyme and Rosemary combined (1/4 cup of each)
2 tbsp. Filippo Berio® Olive Oil
Salt & Pepper to taste
4 large Shallots, peeled, but left whole
1 – 3 lb Chicken, washed and cleaned

Method

1. Place the shallots in a small baking dish and toss with Filippo Berio® Olive Oil. Season with salt and pepper.
2. Bake in a preheated 325° oven until the shallots are lightly brown and soft. About 1 hour. Start mashing shallots in mixing bowl
3. Add chopped herbs with the shallots and continue mashing until a paste is form. Season with additional salt & pepper.
4. Split chicken down the backbone to open it up and butterfly. Flatten chicken with pan or hands until evenly flattened.
5. Season underside of the chicken with salt & pepper. Using your hand & fingers, remove the skin away from the meat and rub the paste on the meat of the chicken. Additional paste, rub on top of the chicken.
6. Place on a rack on a baking dish in a preheated 425° oven until cooked through approximately 50 minutes to 1 hour.
7. Remove and let rest for 10 minutes before slicing.