1 Whole chicken cut up into parts (or 4 split breasts, 4 legs, whatever combo of chicken parts with skin and bones you like)
3 Tbsp Olive Oil
3 Tbsp Good Red Wine Vinegar
8 Large Shallots sliced thick
1 Cup Flat leaf parsley chopped fine (optional)
1 Cup Chicken Broth
Instructions
Preheat oven to 425.
Place chicken in a shallow roasting pan, sprinkle the shallots in pan, pour the olive oil and vinegar in pan. Salt and pepper. Now, turn the chicken and shallots in the pan all over until everything is coated with vinegar and olive oil. Arrange the chicken with the skin side down.
Cook chicken for 20 minutes. Remove, turn the chicken parts over, salt and pepper, then add about ½ cup to 1 cup of chicken broth to the bottom of the pan. You want the liquid covering about ½ inch of the bottom of the pan.
Finish in the oven for about 20 minutes until the chicken is golden and cooked through.
Rest the chicken on a cutting board, drain the pan juices (reserving the shallots). Grease the pan juices and serve the chicken sprinkled with parsley if using, shallots and the pan juices.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/02/03/roast-chicken-shallots/