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Whole30 roast chicken in a baking dish topped with chopped parsley.
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5 from 2 votes

David Lebovitz's Roast Chicken with Caramelized Shallots

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 6

Ingredients

  • 3 tablespoons avocado oil or cooking fat of choice
  • 3 tablespoons Banyuls vinegar or your favorite 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

Instructions

  • Preheat the oven to 425°F. In a 9×13 baking dish, whisk together the avocado oil, vinegar, shallots, coconut aminos, a generous amount salt (I 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, I 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. Remove the chicken from the oven, flip it skin side up, and top with chopped parsley.

Nutrition

Calories: 408kcal | Carbohydrates: 4g | Protein: 25g | Fat: 32g | Fiber: 1g | Sugar: 1g