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Golden Chicken with Caramelized Shallots and Herbed Potatoes
Whip up a delightful, hassle-free meal with this Golden Chicken with Caramelized Shallots and Herbed Potatoes recipe. Juicy chicken, savory caramelized shallots, and aromatic herbed potatoes come together effortlessly on a sheet pan for a delightful and satisfying midweek dinner or weekend feast.
1 hr 5 min
TOTAL TIME
695
CALORIES
$3.84
PER SERVING
SAVE
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Ingredients
Directions
10 STEPS
20 min
PREP TIME
45 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat the oven to 450ºF.
2
Rub 1 tablespoon of olive oil on a large sheet pan.
3
In a large bowl, combine the baby potatoes, 2 sprigs each of rosemary and thyme, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Spread the potatoes evenly on the sheet pan.
4
In the same bowl, mix together the sliced shallots, red wine vinegar, soy sauce, 3 tablespoons of olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
5
Add the chicken thighs to the shallot mixture along with the remaining 2 sprigs of rosemary and thyme, tossing until chicken is completely coated.
6
Allow the chicken to marinate for 20 minutes if time permits.
7
Place the chicken pieces around the potatoes on the sheet pan, skin-side down, reserving the shallot mixture.
8
Roast for 15 minutes, then remove the pan from the oven, flip the chicken skin-side up, and stir the potatoes. Spoon the reserved shallot mixture evenly over the chicken pieces.
9
Return the pan to the oven and roast for another 25 to 30 minutes, or until the chicken skin is crispy and golden brown, the shallots are caramelized, and the potatoes are tender.
10
Serve directly from the sheet pan, or transfer to a large platter along with all the pan juices.
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Health Info
Macros
50g
CARBS
29g
FAT
56g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT
