I’m always on the look out for good chicken recipes that I can whip up on a weeknight.  And, I’m always drawn to recipes that have sauces, or other components, that I can assemble the night before so I can cut down my pre-dinner prep time!  I found this recipe in “the pile”.  I must have printed it from a website or blog, but I don’t know where — for some reason, the site didn’t print.  Maybe I cut and pasted?  Oh well.

Roast Chicken with Carmelized Shallots
Compliments of It’s a Keeper
www.everydaytastes.com

3 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp soy sauce
4 shallots, peeled and minced
8 pieces bone-in, skin-on chicken
Salt and pepper
Minced fresh parsley

Preheat the oven to 425˚ degrees.  In a large baking dish, place chicken in a single layer, skin side up.  Combine the olive oil, vinegar, soy sauce and shallots; whisk to combine.  Pour the sauce evenly over the chicken.  Spread minced shallots over the top of the chicken. Season with salt and pepper.

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Bake for 20 minutes, until the chicken pieces begin to brown on top.  Turn the pieces of chicken over and spoon some of the juices and shallots over the top.  Bake for an additional 20 minutes or until the chicken is cooked through and the shallots are caramelized.  Remove from the oven and sprinkle lightly with fresh parsley.

Is It a Keeper?

This was pretty good!  Lots of flavor and definitely easy enough.  I love using shallots.  They give a great mild, onion flavor.  And the soy sauce and vinegar created a great sauce — perfect for serving with brown rice!  It was a lot like my Roasted Chicken with Balsamic Bell Pepper recipe.  And, I LOVE that recipe!

I used boneless, skinless chicken breast and it turned out fine.  I did end up cutting the cooking time down by about 10 minutes.    I tend to cook with my nose — it always tells me when things are done before the timer goes off.   I just kept  an eye (or nose!) on it and used my meat thermometer to make sure I didn’t over do it.

I’ll definitely be making this recipe again!

Christina

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