Roast Chicken with Caramelized Shallots

This is one of my favorite recipes to use when I’m treating my friends, especially if I’m cooking at their place & want to do something that’s simple to make & simple to clean up. It’s also an ideal recipe to learn if you’re new to cooking! 
 

Roast Chicken with Caramelized Shallots
via David Lebovitz

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
One whole chicken, cut into 8 pieces
one generous handful of coarsely chopped flat-leaf parsley

The original recipe calls for a whole chicken, cut into 8 pieces, but in the video, I'm using 4 thighs and a full recipe of shallot. You may want to make a double batch of them and serve them over pasta or rice or spaghetti squash!

Heat the oven to 425 degrees F.

So let’s get started by dicing shallots. If you’re using a knife, the video demos the quickest, easiest way to dice shallots (& onions). I use my mandoline for this.

Put your shallots in the baking dish you’ll be using, and pour in olive oil, soy sauce, red wine vinegar. And season with salt and pepper.

Now mix it all together so the shallots are evenly soaked in the sauce. Make some room for your chicken, place them skin side up, and top the chicken with some of the shallots.

Roast for 20 minutes, then remove the pan from the oven & flip the chicken, stirring the shallots and putting them back on top, and keep roasting for another 20-25 minutes.

Then remove from the oven and toss with chopped parsley if you like.

See the original recipe at: www.davidlebovitz.com/roast-chicken-recipe-caramelized-s/