Roasted Chicken with Potatoes and Shallots

Unexpected flavors make this restaurant-quality baked chicken dinner with potatoes and shallots worthy — and totally memorable! Replace the legs with chicken breasts with bones and boneless skin. If you have fresh rosemary, use 1 1/2 teaspoons.
Preheat the oven to 450 ° F. Line the bottom and sides of a 9-by-13-inch roasting pan with strong aluminum foil. In a baking dish, combine the potatoes and shallots with the butter, rosemary, and 1/2 tsp salt. Bake for 15-20 minutes.In a small bowl, combine soy sauce, honey, and mustard. Remove the baking dish from the oven and stir in the potato mixture. Drizzle the grate with cooking spray and place on a baking dish.Place the chicken on a wire rack. Brush with the soy sauce mixture and cook until the instant thermometer reads 165ºF when inserted into the thickest part of the thigh, about 35 minutes (check the chicken after 20 minutes; if the skin browns too quickly, cover the chicken with foil). Let stand for 5 minutes. Serve the chicken with the potato mixture.