Roast Chicken with Caramelised Onions a.k.a Shallots

Normally, I tend to take advantage of the opportunity to make more involved meals that wouldn't be suitable for a weeknight, but for the past couple of weeks, I have only had 'one day off' each week - Sunday. Which means when Sunday finally rolled around, I would be too busy taking care of things around the house just generally so exhauted that high maintenance meals were not in the cards. It turns out though, this meal is a perfect compromise.

It requires literally less than 10 minutes prep time but the end result is a delicious roast chicken topped with crisp caramelised onions. Paired with some homemade mashed potatoes and steamed mixed vegetables, this is total comfort food with minimal effort.

...chicken pieces, all prep...

... 'throw' them into the oven...

The simplicity of this recipe is great, and I think it would lend itself to variations. I did think it was a tad on the vinegar-y side of me, so next time I may subs part of the vinegar with lemon juice, or just use less vinegar. But there most definately will be a next time because when a recipe is this quick and this tasty, it's too good to pass up.

...look at that onions... starting to caramelise...

The Ingredients:

6 pcs bone-in, skin-on chicken (thighs and drumsticks are good..)

3 tbsp Olive Oil

3 tbsp Vinegar

1 tbsp Light Soy Sauce

4 large onions - peeled and sliced

Salt and Freshly ground Pepper

Parsley (ran out of fresh ones, so I used dried ones)

Directions:

Preheat oven 350 degs.

In baking dish large enough to hold all the chicken pieces in a single layer, combined the olive oil, vinegar, soy sauce and onions.

Toss the chicken in the mixture, coating with onions.

Season with salt and pepper.

Place the chicken pieces in the baking dish so they are skin-side up.

Bake for 20 mins, until the chicken pieces begins to brown on top.

Turn the pieces of chicken over and spoon some of the juices and onions over the top.

Bake for an additional 20 mins or until the chicken is cooked through and the onions are caramelised.

Remove from oven and sprinkle lightly with parsley.

Done...!

Dinner is served.