Yes, I said DAMN FINE CHICKEN.

Did that catch your attention? Good.

This recipe was inspired by David Lebovitz – whom I’ve already written about crushing on. I love his easy and delicious recipe for roast chicken with caramelized shallots, and this is my take on it. It’s super simple and scrumptious – MAKE IT ALREADY!

I’ve prepared this dish a number of different ways (subbing in different alliums, vinegars, and fats) depending on what I have available in my pantry, and it always comes out wonderfully.

Time to make Damn Fine Chicken!

Serves 6

Ingredients:

2 large shallots, minced**

3 Calçot onions or scallions, thinly sliced**

3 tablespoons sherry vinegar (or balsamic vinegar)

3 tablespoons extra virgin olive oil, avocado oil, melted ghee, coconut oil, etc.

1 tablespoon coconut aminos

1 tablespoon Red Boat fish sauce

Kosher salt

Freshly ground pepper

10 drumsticks or 8 chicken thighs

(**in place of the alliums, you can sub in 3 tablespoons of Penzeys Spices’ Sunny Paris seasoning)

Method:

Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl. Then, plop the chicken parts on top, and…

…use your hands to make sure the poultry is well-covered in marinade.

Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning – that way, the drumsticks’ll be ready for me by the late afternoon, when I start preparing dinner.

When you’re ready to cook, preheat the oven to 400°F on convection bake (or 425°F non-convection). Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.

Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a few minutes.

Arrange the drumsticks on a platter and pour the cooking liquid over the chicken.

Simple and ridiculously good!

Still not sure how to make this dish? Watch the replay of me preparing this recipe on Facebook Live (recorded April 5, 2017 from my kitchen in Portland). There’s even a cameo by my mother at the end!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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