What’s Cooking: Roasted chicken with caramelized shallots

Authored By shawandamason

Imagine me saying this in my screaming voice: This is so good! I know, I say this a lot for the foods that I share here, but this is ridiculously easy and so good. It was flavorful and so delicious that I contemplated licking the dish after the chicken was done. Well, not really, but you get the point.


8 chicken pieces

2 tbsp soy sauce

1 tbsp light brown sugar

2 tbsp red wine vinegar

3 tbsp olive oil

4 chopped shallots

2 minced garlic cloves 

Parsley or cilantro for garnish

Salt and pepper

Feel free to double the liquids in this recipe if you like.

I’ve cooked with shallots before, and I like them. It wasn’t until recently that I discovered I love them. I grew up hating onions. I thought they were the most evil vegetable that was ever grown, not to mention they make you cry. Actually, you can add peas to that list, too-yuck. However, as I’ve gotten older and developed my palate (how pretentious is that), I’ve grown to tolerate onions. I cook with them, and I don’t mind them in foods, but I still can’t eat them raw or on a sandwich. Baby steps. Shallots, however, are amazing. They’re similar to onions but a little sweeter. They smell so good and add so much depth to whatever you’re cooking.

I love finding dishes that I can just throw in the oven; it frees up so much extra time, so you can finally have a chance to do all of the many things on your to-do list. Cooking is even better when all you have to do is whip up a simple marinade and let the marinade do all the work. Work smarter not harder, right?

Christmas is rapidly approaching, and if you’re in charge of cooking Christmas dinner, you’ll probably want to cook easy meals leading up to the holiday. This dish is perfect for a pre-Christmas dinner with family or friends. The smell that fills your kitchen when this is in the oven is heavenly. Just heavenly. Not a believer yet on how easy this is? Let me prove it.

You see these six ingredients? This is all you’ll need to create the marinade.

Use your favorite chicken pieces-I used thighs and legs. I found that the thighs held more flavor than the legs, so I’ll probably just use thighs or even just chicken breasts next time. I seasoned the chicken with just a bit of salt and pepper first.

Next, make your marinade. Combine soy sauce, brown sugar, vinegar, olive oil, shallots and garlic. Mix well. The marinade smells really good.

Place chicken in a baking dish and add marinade. Totally unnecessary, but I doubled everything in the marinade except for the shallots and garlic, and it was the best decision I’ve made.

In an oven preheated to 425 degrees, roast the chicken for about 30 minutes or until chicken begins to brown. Remove the chicken, and flip each piece over. Baste it with the marinade; bake for an additional 10 minutes.

When it’s done, garnish with cilantro or parsley. So good! I served mine with homemade mashed potatoes. Perfection.

The original recipe was discovered on the Always Butter Tumblr (awesome name for a blog).

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.