David Lebovitz's Roast Chicken with Caramelized Shallots for the week
- Yield 6 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
David Lebovitz's Roast Chicken with Caramelized Shallots for the week sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons avocado oil or cooking fat of choice
- 3 tablespoons Banyuls vinegar, or a reliable vinegar
- 4 large shallots, peeled and minced
- 1 tablespoon coconut aminos
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 8 chicken thighs, bone-in and skin-on
- Chopped Italian parsley
Method
Warm the oven to 425°F. In a 9×13 baking dish, whisk together the avocado oil, vinegar, shallots, coconut aminos, a generous amount salt (the cook used 3 large pinches) and freshly ground black pepper.
Then, toss the chicken in with the mixture making sure the pieces are well-coated with shallots.
Turn the chicken skin-side up and pop the dish in the oven. After 20 minutes, the cook flip the chicken pieces (making sure to top the chicken pieces with shallots again).
Continue baking the chicken for another 25 minutes. The chicken is finished cooking when the shallots are caramelized. Lift the chicken from the oven, flip it skin side up, and top with chopped parsley.
