Roasted Chicken Thighs with Caramelized Shallots

Recipe from Lisa @The Cutting Edge of Ordinary
slighlty adapted from a recipe at David Lebovitz.com

6 tablespoons olive oil

6 tablespoons red wine vinegar

2 tablespoons soy sauce

4 large shallots, peeled and minced

sea salt and freshly ground black pepper

8 chicken thighs, skin on.

Preheat the oven to 425ºF . In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper. I refrigerated these for a few hours before I put it in the oven.

Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

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