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Roast Chicken With Caramelized Shallots

View full recipe at: David Lebovitz
Recipe Details
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Details

Cook time:

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7 Ingredients

  • 3 Tbsps olive oil
  • 3 Tbsps red wine vinegar
  • 1 Tbsp 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

Preparation

Read recipe preparation at David Lebovitz  

“Easy to make, really tasty”
Kimberly Rutledge   •  29 May   •  Report
“I marinated in the fridge for a few hours and cams out great! I broiled for last 5 min to get skin crispy. ”
Eri Nishiyama   •  16 Jan   •  Report
“I found this to be better with legs and thighs than breasts. Also, I let the chicken marinate in the shallot mixture for several hours. I may try it again with melted butter instead of olive oil to help the chicken brown better. Otherwise, very tasty!”
Pamela Salzman   •  12 Sep   •  Report
“Abigail : i wonder if having it on broil for the last 5 minutes would work?”
Andrea Cutright   •  11 Nov   •  Report
“Easy enough to prep. Good flavor. However, the skin didn't get crisp. It just stayed sort of gummy, slimey. What would do this? I welcome advice because I'd like to try again.”
Abigail Ferris   •  11 Nov   •  Report
“Looks yummy”
Alexa Mavroudes   •  11 Nov   •  Report
“It was yummy, but too much juice so shallots never caramelized. Ended up reducing the pan drippings into a gravy instead.”
Hillary Mickell   •  15 Oct   •  Report
“Or sweet potato”
Andrea Cutright   •  15 Oct   •  Report
“Yummy roasted squash!”
Andrea Cutright   •  15 Oct   •  Report
“Going to store to buy chickens now. Looks amazing. What should I serve on the side for vegetarian guests?”
Hillary Mickell   •  15 Oct   •  Report
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