Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
- In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
- Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
- Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.
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Reuben Godwin
[email protected]This recipe is a great weeknight meal. It's quick and easy to make and the cleanup is minimal.
Journee Booker
[email protected]I made this recipe in a cast iron skillet and it worked perfectly. The chicken was evenly browned and the shallots were perfectly caramelized.
Sajid Mithun
[email protected]I used boneless, skinless chicken breasts and they cooked perfectly. I also added some vegetables to the skillet and they roasted perfectly.
Prince Lewis
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken salad with the leftovers and it was delicious.
Amrito Sarkar
[email protected]The shallots were a bit too sweet for my taste. I think I'll use less sugar next time.
Levi Switch
[email protected]The chicken was a bit bland. I think I should have added more seasoning.
Ofashi Iyke
[email protected]I followed the recipe exactly and the chicken came out dry. I think I should have cooked it for less time.
YOUTUBE KD OFFICIAL (UC KING KD OR WOTT)
[email protected]This was my first time making skillet roast chicken and it turned out great! The chicken was cooked evenly and the shallots were delicious. I will definitely be making this again.
Yatrika Rai
[email protected]I love this recipe! The chicken is always moist and tender, and the shallots are perfectly caramelized. I've made this dish several times and it's always a crowd-pleaser.
Rohan Ahammed prince420
[email protected]This skillet roast chicken with caramelized shallots was a hit with my family! The chicken was juicy and flavorful, and the shallots added a delicious sweetness. The recipe was easy to follow and didn't take too long to make. I'll definitely be makin