Did that title catch your attention? Good.
This recipe was inspired by David Lebovitz — whom I’ve already written about crushing on. I love his easy and delicious recipe for roast chicken with caramelized shallots, and this is my take on it. It’s super simple and scrumptious — MAKE IT ALREADY!
I’ve prepared this dish a number of different ways (subbing in different alliums, vinegars, and fats) depending on what I have available in my pantry, and it always comes out wonderfully.
Here’s how I made enough chicken to feed 6:
- 10 drumsticks
- 2 large shallots, minced**
- 3 Calçot onions or scallions, thinly sliced**
- 3 tablespoons sherry vinegar
- 3 tablespoons avocado oil, virgin red palm oil, coconut oil, etc.
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- Kosher salt
- Freshly ground pepper
- Fines herbes (optional)
(*in place of the alliums, you can sub in 3 tablespoons of Penzeys Spices’ Sunny Paris seasoning)
Here’s how to make it:
Mix together the shallots, onions, vinegar, oil, coconut aminos, salt (2 large pinches), fish sauce, and pepper in a large bowl.
Then, plop the drumsticks on top, and…
…use your hands to make sure the chicken is 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 drumsticks’ll be ready for me by the late afternoon, when I start preparing dinner.
When you’re ready to cook, preheat the oven to 375 F on convection bake (or 400 F non-convection). Arrange the chicken in an oven-safe baking dish, sprinkle on some Fines Herbes seasoning (if you want), and pop it in the oven.
Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time.
Arrange the drumsticks on a platter, and…
Pour the cooking liquid over the chicken.
Simple and ridiculously good!