Rating: 3.5 stars
126 Ratings
  • 5 star values: 36
  • 4 star values: 29
  • 3 star values: 25
  • 2 star values: 28
  • 1 star values: 8

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Credit: Sang An

Recipe Summary

total:
1 hr
hands-on:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Combine the vinegar, soy sauce, rosemary, honey, and ½ teaspoon pepper in a 9-by-13-inch or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down.

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  • Toss the shallots with the oil in a medium bowl and arrange on top of the chicken.

  • Roast the chicken for 30 minutes. Turn the pieces skin-side up and continue to roast, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to 20 minutes more. (Tent the dish loosely with foil if the chicken browns too quickly.)

Nutrition Facts

568 calories; fat 24g; saturated fat 6g; cholesterol 165mg; sodium 1071mg; protein 56g; carbohydrates 30g; sugars 22g; iron 3mg; calcium 38mg.
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