Roast Chicken with Caramelized Shallots
Ingredients
The marinade
-
3
tablespoons
avocado oil
-
3
tablespoons
Banyuls vinegar
-
4
large
shallots
-
1
tablespoon
coconut aminos
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
The chicken
-
8
pieces
chicken thighs, bone-in and skin-on
Garnish
-
1
large handful
Italian parsley, coarsely chopped
Instructions
- Preheat the oven to 425°F.
- In a baking dish, whisk together avocado oil, vinegar, shallots, coconut aminos, salt, and pepper.
- Toss the chicken in the mixture, ensuring it is well-coated with shallots.
- Place the chicken skin-side up in the dish and bake for 20 minutes.
- Flip the chicken pieces and top them with shallots again, then continue baking for another 25 minutes.
- Once finished, remove the chicken from the oven, flip it skin-side up, and top with chopped parsley.
Nutrition Facts (estimated)
Servings
6
Calories
408
Total fat
32g
Total carbohydrates
4g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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