1. Heat oven to 425 deg. Combine vinegar, soy sauce, rosemary, honey and 1/2 tsp pepper in a a 9X13" or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place SKIN SIDE down.
2. Toss the shallots with the oil in a medium bowl and arrange on top of the chicken.
3. 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 thigh register 165 deg, 15-20 min more. (tent the dish loosely with foil if the chicken browns too quickly).
TIP: this soy sauce-vinegar mixture works as a flavorful marinade, too. Try it on steak, pork or shrimp.
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