It has been really, really cold here in Chicago. I've craved comfort food and this roast chicken fits the bill. 2 or 3 bone-in breasts are tossed in just enough melted butter to coat. 3 halved shallots and 8 whole garlic cloves are given a toss in the butter too. Everything is seasoned and then roasted in a hot (425) oven for about 50 minutes, give or take, longer if you use dark meat. Don't crowd the chicken pieces in their baking dish. The skin will crisp by itself, don't baste.
Your house will smell like heaven while it roasts. After resting for 10 minutes or so, the chicken will be juicy and once defatted, you'll get a lovely jus to spoon over potatoes. The shallots roast up sweet. The garlic is good too, spread it on bread.
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