This is one of those recipes that has a ton of amazing flavor with super little effort. This Roasted chicken with sherry vinegar and shallot pan sauce got the ‘can you make this again?’ from my family, which is pretty much the highest endorsement of a recipe I can get 🙂
This recipe could not be simpler. I used bone in, skin on chicken thighs here and recommend them for this recipe since you want the meat to render some fat to use to make the sauce and they also stay super tender and juicy. First you cook the chicken skin side down in a large oven safe roasting pan or cast iron skillet to brown and crisp the skin as well as to render some fat. It is then cooked in the oven for another 15-20 minutes until fully cooked and tender.
The chicken is removed and some shallots and garlic are cooked in the rendered fat and juices and combined with sherry vinegar to make the sauce. Super easy, but it tastes soooo good. You absolutely need to serve this with some toasted bread to sop up the sauce.
Roasted Chicken with Sherry Vinegar & Shallot Pan Sauce
Ingredients
- 3 lbs bone in, skin on chicken thighs I used 8 thighs
- salt and pepper
- 1 tbsp olive oil
- 3 shallots thinly sliced
- 4 garlic cloves thinly sliced
- 2-4 tbsp sherry vinegar to taste, I used 4
- toasted bread for serving
Instructions
- Heat the oven to 450. In a large oven safe roasting pan or two cast iron skillets, heat a tbsp of oil over medium heat. Season the chicken all over with salt and pepper and place skin side down in the pan.
- Cook, rotating the pan a few times for even browning, for about 8-12 minutes, until the skin is golden brown. Flip the chicken over skin side up, and place in the oven and roast about 15-20 minutes more, until fully cooked and tender.
- Remove chicken to a plate, skim any bits out of the juices/fat and heat over medium. Add the shallots and garlic and cook about 2 minutes until the shallot is softened. If the sauce is thick or there isn't a lot, you can add a little water to thin it out. Add in 2 tbsp vinegar and stir and taste. Add more if desired. Season with extra salt and pepper if needed. Plate the chicken and spoon over the sauce and serve with bread.