I love a good roasted chicken and it’s so simple to do! Once in a while, I feel a little more adventurous and want to create something a little more special, and this is how Roast Chicken with Shallots and Baby Bok Choy came about. This recipe also makes good use of clementines which are in season. You can also add stemmed, sliced shiitake mushrooms to the baby bok choy and shallots, or even substitute carrots for the baby bok choy. Love how beautifully golden brown the skin becomes~
ROAST CHICKEN WITH SHALLOTS AND BABY BOK CHOY
- 3 1/2 pound whole chicken, rinsed and dried
- 8 small bunches of baby bok choy, washed and cut in half lengthwise
- 6 large shallots, peeled and sliced in half
- 1 tablespoon agave nectar or honey
- 1 tablespoon grated clementine zest
- Pinch of red pepper flakes
- 2 tablespoons extra virgin olive oil, divided
- 1 cup low-sodium chicken broth
- 1/4 scant cup freshly squeezed clementine juice (about 2-3 clementines)
- kosher salt and freshly ground black pepper
For the sauce:
- Chicken pan juices
- splash of white wine (a tablespoon or two – optional)
- 2 tablespoons freshly squeezed clementine juice (1-2 clementines)
- 1 tablespoon soy sauce
- 1 scallion, light and dark green parts, chopped
- freshly ground black pepper
- 1 teaspoon cornstarch
- Preheat oven to 400 degrees F.
- In a small roasting dish, toss the baby bok choy and shallots with 1 tablespoon extra-virgin olive oil, the agave nectar, zest, and red pepper flakes. Season with salt and pepper. Arrange the chicken on top, tie legs together with kitchen twine, and pour the chicken broth and clementine juice over the chicken. Drizzle with 1 tablespoon of extra-virgin olive oil, and season liberally with salt and pepper.
- Roast at 400 degrees F for approximately 1 hour and 15 minutes, until juices run clear.
- When the chicken is done, carefully tilt the chicken so the cavity juices run into the pan and remove to a plate and keep warm.
- With tongs, remove the baby bok choy and shallots to a serving dish and keep warm.
- Pour pan juices into a 2-cup measuring cup and spoon off any fat from the top. Transfer to a small or medium saucepan and bring to a boil. Add the wine, clementine juice, and soy sauce. Reduce heat and simmer for about 7 minutes or until reduced by half. Season with salt and freshly ground black pepper.
- Mix the teaspoon of cornstarch with 1 tablespoon of water and add to the sauce, stirring constantly to thicken. Pour into a small serving dish and garnish with the green onions. Serve with the chicken.
Makes 4 servings