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Roast Chicken with Caramelized Shallots and Fingerling Potatoes
- 1 3½-to 4-pound chicken(s), rinsed and patted dry with paper towels
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh rosemary
- 1½ pounds fingerling potatoes, cut on the diagonal into 1½-inch pieces
- 4 shallots, peeled
- 1 tablespoon sherry vinegar
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 716kcal (36%)|
|Total Fat 42g (65%)|
|Saturated Fat 14g (71%)|
|Cholesterol 196mg (65%)|
|Total Carbohydrate 33g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|