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Baked Chicken with Caramelized Shallots
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!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Resting time
5
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
pieces
Author
Jessy Freimann
Ingredients
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)
Instructions
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.
Notes
I love to serve this with fresh bread to dip in the delicious sauce!