Soy-Balsamic Roasted Chicken With Rosemary

By kimvess

Ingredients

• 1/4 cup  balsamic vinegar
• 1/4 cup  soy sauce
• 1/4 cup  fresh rosemary leaves
• 1/4 cup  honey
• black pepper
• 1 3 1/2- to 4-pound chicken, cut into 10 pieces
• 8 shallots, peeled
• 1 tablespoon  olive oil

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

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.

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.)