Damn Fine Chicken
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!
Servings: 4 servings
Ingredients
- 2 large shallots minced**
- 3 Calçot onions or scallions thinly sliced**
- 3 tablespoons sherry vinegar or balsamic vinegar
- 3 tablespoons extra virgin olive oil avocado oil, melted ghee, coconut oil, etc.
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- Kosher salt
- Freshly ground pepper
- 10 drumsticks or 8 chicken thighs
- **in place of all the alliums, you can sub in 3 tablespoons of Penzeys Spices’ Sunny Paris seasoning
Instructions
- 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.
- Simple and ridiculously good!
Notes
You can marinate the chicken for up to 24 hours before roasting it!
Nutrition
Calories: 413kcal | Carbohydrates: 4g | Protein: 34g | Fat: 28g | Fiber: 1g | Sugar: 1g