Baked Chicken with Caramelized Shallots is about to become your go-to weeknight roast chicken recipe. Tender chicken with crispy golden-brown skin and the most flavorful sauce, this easy recipe is a real winner!
This recipe is part of my Dump it 'til it's hot series of dump recipes. It's all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!
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Baked Chicken with Caramelized Shallots
I've been making this roast chicken recipe for a super long time. So long, in fact, that I don't even remember where I first got it. Over the years, I made it so often that I even stopped measuring out the ingredients, I just eyeball them. But I measured them just for you to make this super easy.
My family always gets super excited when they find out that this oven roasted chicken is our dinner. They love how perfectly tender the chicken comes out, but the real star of the show is the sauce that develops in the bottom of the pan. I always make sure to serve this with a nice, crusty loaf of Italian breast so we can sop up that amazing sauce!
Tips for how to bake chicken with shallots
- Although it can be tempting to use regular onions, use shallots. Seriously, the flavor is so much better with shallots.
- I'm terrible at breaking down a whole chicken, so I always ask the butchers at my local grocery store to do it for me while I shop. It saves me so much time!
- Save the carcass and the wings from the chicken to make soup (make my awesome chicken noodle soup- it's so easy and you can totally add the leftovers from this recipe!). You can also freeze it to make later.
- I start my chicken pieces skin-side down. You'll be turning them half way through cooking and that allows the skin to get crispy and perfectly golden brown during the second half of the cook time.
- Rest the chicken for 5-7 minutes before serving to redistribute the juices and allow the chicken to fully come to temp (165 degrees).
Frequently asked questions about making oven baked chicken with shallots
- Can you freeze baked chicken? Yes- either before cooking (be sure to thaw before cooking) or after works just fine, but if you're freezing the leftovers, they typically come out best when you shred them before freezing.
- Can I reheat baked chicken? Yes- I reheat this in the microwave or in a pot on the stove.
- How long does baked chicken last? 3-4 days covered in the refrigerator.
- How do you serve roast chicken? I like to serve this with potatoes or rice, a steamed vegetable and a crusty loaf of Italian bread.
- How long to bake chicken? I bake these for 20 minutes on each side, so a total of 40 minutes at 425 degrees. Since the breast pieces are thicker, I always check the temperature for doneness on those. Every oven is different, so make sure they're cooked to 163 degrees and add additional bake time if needed.
- When baking chicken do you cover it with foil? While you might for some recipes, I don't cover this recipe because I like the skin to get nice and crispy.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Peas with Onions
- Easy Garlic Green Beans
- French Onion Mashed Potatoes
- Quick and Easy Chocolate Pudding Cake
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Gallon freezer zipper bags
- 9" x 13" pan
Baked Chicken with Caramelized Shallots
- 1 cup shallots diced
- ¼ cup red wine vinegar
- ⅓ cup soy sauce
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 whole chicken cut into pieces (I freeze the carcass and wings separately to make chicken noodle soup)
- In a bag or bowl, combine shallots, vinegar, soy sauce, oil, salt and pepper.
- Toss with chicken pieces until they’re fully covered.
- If freezing, place bag into the freezer and fully thaw when ready to bake. Or refrigerate until ready to bake.
- When ready to bake, preheat the oven to 425 degrees.
- Pour all ingredients including extra marinade into 9” x 13” baking pan arranging chicken pieces so that they’re skin-side down.
- Bake uncovered for 20 minutes.
- Remove the pan from the oven and turn the chicken over so that the skin side is up.
- Bake and additional 20 minutes or until skin is golden brown and largest pieces reach an internal temperature of 162 degrees.
- Rest the chicken for 5-10 minutes, top with chopped fresh parsley for garnish and serve immediately.
Now that you know how to make this Baked Chicken with Caramelized Shallots recipe, be sure to share it and tag @thelifejolie on Instagram and Facebook. And be sure to pin it to save for later or bookmark it!
Check out other Dump It ‘Til It’s Hot posts:
- Dump recipes main page
- My introduction post
- Best tools for prepping dump recipes
- Tips for making dump dinners
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