Monday, June 18, 2012

Roast Chicken with Caramelized Onions

3 tbsp olive oil
1 tbsp red wine vinegar
Juice of 1 lime
1 tbsp soy sauce
1 yellow onion, chopped 
8 bone-in, skin-on chicken pieces 
Salt and black pepper

Preheat the oven to 425˚ F. Season the chicken with plenty of salt and pepper. 

In a small bowl, whisk together the olive oil, vinegar, lime juice, and soy sauce. Place the chicken pieces in a pan lined with foil for easy cleaning. Pour the mixture over the chicken and toss to combine. Arrange the chicken in a single layer, skin side up. Top with the chopped onions.

Bake for 20 minutes, until the chicken pieces begin to brown on top. Turn the pieces over and spoon some of the juices and onions over the top. Drizzle with more olive oil if needed. Bake for an additional 25 minutes or until the chicken is cooked through and the onions are caramelized. Remove from the oven and serve with a salad, steamed veggies, mac and cheese, or mashed potatoes.

Source: adapted from French Farm House Cookbook
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