A simple oven-roasted chicken with a sweet and savory marinade of soy sauce, brown sugar, red wine vinegar, garlic and shallots. Roasting at high heat gives the chicken beautifully browned skin while keeping the meat tender and flavorful.
Servings: About 4
Prep Time: About 15 minutes
Cook Time: About 40 minutes
Ingredients:
- 1 whole free-range or corn-fed chicken, cut into 8 pieces
or 8 favorite bone-in, skin-on chicken pieces - 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 4 shallots, chopped
- 2 cloves garlic, minced
- Handful of fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions:
- Preheat oven to 425°F (220°C).
- In a large baking dish, combine the soy sauce, brown sugar, red wine vinegar, olive oil, shallots and garlic.
- Add the chicken and toss thoroughly to coat with the marinade. Season with salt and freshly ground black pepper.
- Arrange the chicken pieces skin-side up in the baking dish.
- Roast for 30 minutes, or until the chicken begins to brown.
- Remove the baking dish from the oven and baste the chicken generously with the pan juices and marinade.
- Turn the chicken pieces over and return to the oven for another 10 minutes, or until the chicken is cooked through.
- Transfer to a serving platter, spoon some of the flavorful pan juices and shallots over the chicken, and garnish generously with fresh parsley.
Tip: Bone-in, skin-on chicken works particularly well because the high oven temperature crisps and browns the skin while the bones help keep the meat moist.
Source: Not provided