Roast Chicken with Caramelized Shallots


3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon soy sauce

4 shallots, peeled and minced

sea salt and black pepper

1 chicken, cut in 8 pieces

one generous handful coarsely chopped flat leaf parsley


Preheat your oven to 425º. In a large baking dish that will hold all of the chicken in a single layer, mix the olive oil, vinegar, soy sauce, shallots and some salt and pepper. Toss the chicken in the mixture, so they are completely coated with shallots. Turn them skin side up. Roast for about 20 minutes until the chicken starts to brown, then turn the pieces over. Scrape any juices and shallots over the chicken and bake for another 20 minutes or until the chicken is cooked through and the shallots are caramelized. Remove from the oven and toss in the chopped parsley, then serve.

meal or course
brunch, buffet, dinner, lunch, main course