Balsamic-Soy Roasted Chicken with Rosemary

Preheat oven to 425 degrees F. Combine the balsamic vinegar, soy sauce, rosemary, honey, rosemary oil, and 1/2 tsp pepper in a 9" x 13" or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down. Toss the shallots with the olive oil in a medium bowl and arrange on top of the chicken. Roast the chicken for 30 minutes. Turn the pieces skin-side up and continue to roast 15 to 20 minutes more, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers at 165 degrees F. (If the chicken browns too quickly, you can tent the dish loosely with foil.)

Entrees

Ingredients

Number Of Servings: 4

1/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
1/4 C soy sauce
1/4 C fresh rosemary leaves
1/4 C honey

3 T of The Olive Bin's Rosemary Olive Oil
Black pepper, to taste
2.5-3 lb chicken, cut into 10 pieces
8 shallots, peeled
1 T of The Olive Bin's Herbes de Provence Olive Oil

Directions

Preheat oven to 425 degrees F. Combine the balsamic vinegar, soy sauce, rosemary, honey, rosemary oil, and 1/2 tsp pepper in a 9" x 13" or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down.
Toss the shallots with the olive oil in a medium bowl and arrange on top of the chicken.
Roast the chicken for 30 minutes. Turn the pieces skin-side up and continue to roast 15 to 20 minutes more, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers at 165 degrees F. (If the chicken browns too quickly, you can tent the dish loosely with foil.)