Roasted Chicken with Sherry Vinegar & Shallot Pan Sauce
Tender oven roasted chicken with sherry vinegar and 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.
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