I found this recipe on David Lebovitz’s blog. I used four boneless, skinless chicken breasts instead of a whole chicken cut into pieces, just because it was easier and it’s what the Engineer and I prefer eating – that being said, both ways are good, I think. It was really delicious and easy to make. I recommend you put it on the menu this week!
3 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
1 whole chicken, cut into 8 pieces (or four boneless, skinless chicken breasts)
one generous handful of coarsely chopped flat-leaf parsley
Preheat the oven to 425 °F.
In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.
Toss the chicken pieces in the mixture, so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up (if they have skin).
Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.
Remove from the oven, toss in the chopped parsley and serve.
I need to clarify something right now: I often label things as "gluten-free" even when the recipe calls for soy sauce. That's because I'm told there are substitutes, sauces that do not contain gluten but still have that umami taste. Also, most gluten-intolerant people I know are not at the extreme end of the spectrum and can still digest soy sauce.
ReplyDeleteOf course, if you can't, or if you can't find a gluten-free substitute, then omit the soy sauce or skip this recipe!