Damn Fine Chicken

9 55 358
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 4
Damn Fine Chicken
Health Highlights
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!


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)
1 tbsp Coconut aminos, Coconut Secret
1 tbsp Fish sauce
1 pinch Kosher salt
1 dash Black pepper (freshly ground)
10 drumstick Chicken, drumstick (skinless) (or 8 chicken thighs)


  1. Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl.
  2. Then, plop the chicken on top, and use your hands to make sure it's well-covered in marinade.
  3. 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.
  4. 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.
  5. 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.
  6. Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.
  7. Simple and ridiculously good!

Nutrition Facts

Per Portion

Calories 358
Calories from fat 165
Calories from saturated fat 32
Total Fat 18.3 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 10.6 g
Cholesterol 170 mg
Sodium 713 mg
Potassium 598 mg
Total Carbohydrate 15.5 g
Dietary Fiber 2.5 g
Sugars 8.1 g
Protein 34 g

Dietary servings

Per Portion

Meat 1.5
Vegetables 0.9

Energy sources