Roast Chicken with Caramelized Shallots

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
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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.

Source: adapted from The French Farmhouse Cookbook by Susan Herrmann, via David Lebovitz

23 Responses

  1. yum sounds more interesting to the usual roasted chicken dish

  2. i love recipes like this with so few ingredients but pack a punch. very homey and delicious!

  3. Yum! Caramelized shallots sounds so good! My family would love this.

  4. Beautiful presentation! Between church, family time, football (go Eagles!) and housework, time is more limited on Sundays than other days around here for preparing dinner. This would be perfect for a Sunday dinner. Thanks for sharing! 🙂

  5. I’m a big fan of the Sunday dinner, but as busy as you are, I don’t know how you handle it. Maybe white balsamic vinegar would work? It’s not too overpowering and has great flavor.

  6. Hi Annie:

    Do you have a go-to recipe for mashed potatoes? I have a basic one that I’ve played around with but I’ve never been totally satisified with it. Thanks! 🙂


  7. this is such a simple recipe, but the end result looks so impressive! delicious 🙂

  8. Looks great. I’m going to try it, though I will have to omit the soy sauce. My husband can’t have anything made with soy.

  9. This weekend is our Thanksgiving and I`m not making Turkey, but this sounds like quick yummy way to celebrate.

  10. We definitely eat a lot of bone-in chicken at our house because it’s less expensive to buy it organic that way. Thank you for sharing a new way to cook it!

  11. Nice and simple. Congrats.

  12. I love shallots, and I love it that this is ‘roast chicken’ without being a roast chicken. I’m definitely going to try this…thanks for sharing!

  13. Yummy…this is what I envision to be the perfect fall meal. 🙂

  14. Yum! This looks great. I love how you used shallots and caramelized them My mom would love this recipe since it is not caramelized onions. She hates onions!

  15. You’re right, it is a simple meal but the end result looks stunningly good. Can’t wait to try it out soon 🙂

  16. Oh delicious! I made this for supper tonight and it was so yummy. I used chicken breasts without skin and the recipe still turned out very yummy. The onions were so perfect! Thanks.

  17. Thanks for sharing, Annie! I made this with cottage potatoes (inspired by Paula Deen), steamed broccoli, and the soft garlic knots. Perfect comfort food for a rainy Sunday.

  18. This did not disappoint. We loved it!!! I halved the recipe and used 4 thighs and did not find the vinegar overwhelming at all. Super yummy! We will be making this again and again and again.

  19. I didn’t have red wine vinegar, so I used Rice wine vinegar instead. The chicken came out delicious! Thank you so much for sharing this recipe.

  20. Hi Annie:
    Do you think this recipe would work subbing chicken breasts for thighs? Or does the skin/flavor of the thigh meat contribute too much to the dish? Thanks!

    • Kristin, I think chicken breasts would be fine but they should still be skin-on, because the skin does contribute a lot of flavor to the dish.

  21. Never mind – I just reread the recipe and it looks like chicken breasts would be fine 🙂

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