Roasted Chicken with Caramelized Shallots

Today I feel like I've run out of things to say. How many times can you put a unique spin on chicken? I'm hoping the accompanying photo of this juicy roasted chicken with blistered skin and golden sweet shallots will speak for itself. It was succulent and tender and bursting with flavor.

My lack of inspiration this morning probably has something to do with where I am. Spring break came early this year and we escaped farther south in search of sunshine and warmth. Luckily, we found both. We're staying in a gorgeous home situated on a world-class golf course, just minutes from the beach. And we're not alone. We've got a house filled with friends (and their children) and it's chaotic fun. The gorgeous sunsets over our private pool, the walking paths draped in spanish moss, the sight of dolphins just offshore- the best distractions possible.

Roasted Chicken with Caramelized Shallots

INGREDIENTS
1 whole chicken, cut into 8 pieces OR 4-6 large bone-in skin-on chicken breasts
3 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
1 Tbsp. low-sodium soy sauce
4 large shallots, peeled and sliced
sea salt and freshly ground black pepper
handful fresh parsley, chopped (optional)

DIRECTIONS
1. Preheat oven to 425 F.

2. In a large baking dish which will fit all the chicken pieces in a single layer, whisk to combine the olive oil, vinegar, soy sauce, and shallots. Season with salt and pepper. Toss the chicken in the mixture until completely coated. (If you're using chicken breasts, make sure to rub some of the shallot mixture under the skin.) Turn the chicken pieces so they're skin side up.

3. Roast in preheated oven for 20 minutes, until chicken begins to brown on top. Turn the pieces of chicken over and baste with the juices and shallots that have accumulated in the bottom of the pan. Roast chicken for another 20 minutes, or until the juices run clear.

4. Remove from the oven, toss with the chopped parsley (optional), and serve.

Serves 4-6.

(Adapted from David Lebovitz)