Roast Chicken With Caramelized Shallots

752 faves | 12 recommends
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David Lebovitz
Nutrition per serving    (USDA % daily values)


bx0e1yv5959h   •  20 Oct   •  Report
Easy to make, really tasty
Kimberly fox   •  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.
5b756c7a8e12   •  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   •  13 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.
6d939422d645   •  11 Nov   •  Report
Looks yummy
64cc1f75ca62   •  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   •  16 Oct   •  Report
Or sweet potato
Andrea Cutright   •  15 Oct   •  Report
Yummy roasted squash!
Andrea Cutright   •  15 Oct   •  Report
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Ingredients for 4 servings

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon 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

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