This easy and delicious Whole30-friendly recipe for roast chicken with caramelized shallots and a tangy vinegar sauce is one of my favorite weeknight meals!
Ingredients
2 large shallot(s)
Shallots
(minced)
3 green onion (stem)
Green onion
(or Calçot onions, thinly sliced)
3 tbsp
Sherry vinegar
(or balsamic vinegar)
3 tbsp
Extra virgin olive oil
(coconut oil; avocado oil; melted ghee)
Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl.
Then, plop the chicken on top, and use your hands to make sure it's well-covered in marinade.
Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning – that way, the chicken’ll be ready for me by the late afternoon, when I start preparing dinner.
When you’re ready to cook, preheat the oven to 400°F on convection bake (or 425°F non-convection). Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.
Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a minute or two.
Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.
