There’s not going to be a lot of fanfare today.
Not a lot of hoopla.
Not even a long introduction to the first Mondays on Main St. of 2014.
Nope, I’m simply going to give it to you straight and with minimal fuss.
Later on this week I’ll catch up a little more and share some divine recipes for breakfast and brunch. I so wished I have been able to do that last week, but a bug invaded our household and slowed us all down.
You’ll also need to peel 4 shallots and separate them.
In a medium bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup low sodium soy sauce, 1/4 cup honey and the 1/4 cup minced fresh rosemary. Add the sauce to a shallow baking dish and place the 3-4 lbs bone-in chicken skin-side down.
Toss the peeled shallots with a scant 1 tbsp of olive oil and then place onto baking dish with chicken. Drizzle the chicken lightly with olive oil and a sprinkle of fresh ground black pepper. Roast in the preheated oven for 30 minutes. Turn the chicken skin-side up and roast until a thermometer registers 165 degrees.
The shallots will become soft and buttery after being roasted and the chicken will have a sweet, syrupy coating from the combination of the vinegar, soy sauce and honey. You can garnish your platter with additional rosemary if you want to impress your friends and family, or skip it altogether and serve it with some brown rice to soak up all the juices.
A warning though, this is an extra napkin kind of supper. Enjoy!
To see the original recipe, click here.
Rosemary-Balsamic Roasted Chicken
1/4 cup balsamic vinegar
1/4 cup low-sodium soy sauce
1/4 cup fresh rosemary, minced
1/4 cup honey
freshly ground black pepper
3-4 lbs bone-in chicken (I used breasts and legs)
4 shallots, peeled and separated
1 1/2 tbsp olive oil
Heat oven to 425° F. Combine the vinegar, soy sauce, rosemary, honey, and ½ teaspoon pepper in a small bowl, whisking to combine. Add the sauce to a shallow baking dish and then add the chicken, turning to coat, and place skin-side down.
Toss the shallots with a scant 1 tbsp of oil in a medium bowl and arrange in the baking dish with the chicken. Add 2-3 additional grinds of black pepper to chicken and shallots (omit if your children may not like it) and drizzle additional olive oil over chicken if desired.
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 the breast registers 165° F, about 15 additional minutes.