CHICKEN ROASTED WITH COGNAC, QUATRE EPICES, AND STRONG HERBS

Chicken Roasted with Cognac, Quatre Epices, and Strong Herbs image

Number Of Ingredients 14

1 RawSpiceBar's Quatre Epices
5 whole chicken legs, cut into thighs and drumsticks
4 shallots, peeled and halved lengthwise
1 About a dozen very small red-skin potatoes, halved
8 carrots, on the thin side, unskinned, cut into 1-inch or so lengths
3 garlic cloves, peeled and lightly smashed
1 About 1/4 cup cognac
1 Extra-virgin olive oil
1 About 1 tablespoon quatre epices (see note above)
8 big sprigs rosemary, the leaves chopped
10 big sprigs thyme, the leaves chopped
7 sage leaves, chopped
1 Salt
1 A drizzle of rice wine vinegar

Steps:

1. Preheat the oven to 450 degrees. 2. Put all the ingredients in a big bowl, and toss very well. Make sure you add enough olive oil to coat well. 3. Spread everything out on a sheet pan, turning the chicken pieces skin side up. The ingredients can be jammed fairly closely, but if it all gets overcrowded, use two pans. Pour any remaining marinade over the top. 4. Roast, without turning anything, for about 20 to 25 minutes. The chicken should be sizzling and browned and the vegetables caramelized.