1 whole free-range or corn fed chicken, broken down into 8 pieces
8 of your favourite chicken pieces, skin on and bone- in preferable
2 tbsp soy sauce
1 tbsp light brown sugar
2 tbsp red wine vinegar
3 tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Handful of fresh parsley
Salt and Pepper
Preheat oven to 425 degrees.
In a large baking dish, combine marinade and toss with chicken. Season well.
Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.
Garnish with lots of fresh parsley.
**My husband and I are meal planners. We usually plan our meals two weeks at a time. This helps our budget by not buying unwanted ingredients, keeps food from going bad because we use it and challenges us to try new recipes. I usually plan 3 or 4 dishes and the rest of the days are for leftovers or going out to eat. This recipe came across my Pinterest and landed on my must-try list. It looks so easy to make and that is key during a busy week. Original recipe found here. Enjoy!
photo credit: Always Butter