Ingredients:
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Directions:
Heat oven to 400 degrees.
Butter roasting pan large enough to hold chicken breasts in 1 layer. Spread skin side of breasts with the remaining butter. Place breasts skin side up in a pan.
Scrub potatoes and peel shallots. Cut both in half. Scatter around chicken and sprinkle all with salt and pepper. Cover pan with foil. Place in oven and roast for 15 minutes.
Uncover pan. Baste and continue roasting until potatoes are tender and chicken is golden, 20 to 30 minutes.
Transfer chicken, potatoes, and shallots to a platter. Cover platter and keep warm in turned-off oven with the door slightly ajar.
Pour off all but 2 tablespoons of the drippings from the pan. Place pan over medium-low heat and add flour. Cook, stirring with a whisk, 3 minutes, or until mixture is golden. Add stick and continue cooking and stirring until sauce is smooth. Simmer over low heat 3 to 5 minutes and taste, adding salt and pepper, if necessary.
Drizzle half of the sauce over chicken and potatoes and pass remaining sauce separately. Garnish platter with parsley sprigs, if desired. |
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