Lately I have been torn on the topic of Sunday dinner. Normally I tend to take advantage of the opportunity to make more involved meals that wouldn’t be suitable for a weeknight, but for the past month I have only had one day off each week – Sunday. Which means when Sunday finally rolled around, I would be too busy taking care of things around the house and just generally so exhausted that high maintenance meals were not in the cards. It turns out though, this meal is a perfect compromise. It requires literally less than 10 minutes of prep time but the end result is a delicious roast chicken topped with crisp caramelized shallots. Paired with some mashed potatoes, this is total comfort food with minimal effort.
The simplicity of this recipe is great, and I think it would lend itself well to variations. I did think it was a tad on the vinegar-y side for me, so next time I may sub part of the vinegar with lemon juice, or just use a less harsh vinegar such as white wine vinegar. But there most definitely will be a next time because when a recipe is this quick and this tasty, it’s too good to pass up.
Roast Chicken with Caramelized Shallots
3 tbsp. olive oil
3 tbsp. red wine vinegar
1 tbsp. soy sauce
4 large shallots, peeled and minced
8 pieces bone-in, skin-on chicken (I used thighs)
Coarse salt and freshly ground pepper
Minced fresh parsley
Preheat the oven to 425˚ F. In a baking dish large enough to hold all the chicken pieces in a single layer, combine the olive oil, vinegar, soy sauce and shallots; whisk to combine. Toss the chicken in the mixture, coating with shallots. Season with salt and pepper. Place the chicken pieces in the pan so they are skin-side up.
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.