Like most sheet pan dinners, this Sheet Pan Chicken with Caramelized Shallots is fast, delicious, and versatile. It's the perfect recipe for a mid-week feast after a busy day, or to serve to guests on the weekends.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 4
Ingredients
4tablespoonsolive oil, plus 1 teaspoon, divided
2poundsbaby potatoescut in half, or quarters if they are large
6sprigs rosemary, divided
6sprigs thyme, divided
sea salt and freshly ground black pepper
4large shallots (about 5-6 ounces)peeled and finely diced (*see notes)
3tablespoonsred wine vinegar
2tablespoonssoy sauce
8bone-in, skin-on chicken thighs, or a mix of chicken thighs and drumsticks
Instructions
Preheat the oven to 450ºF. Rub 1 teaspoon oil on a large sheet pan. Use two pans if doubling the recipe.
Place the potatoes in a large bowl. Toss in 3 sprigs each of rosemary and thyme, 1 teaspoon salt, a few grindings of pepper, and 1 tablespoon of the olive oil. Mix well to combine then spread the potatoes out on the sheet pan.
In the same bowl, combine the shallots, vinegar, soy sauce, remaining 3 tablespoons of olive oil, salt, and pepper. Add the chicken to the bowl along with the remaining sprigs of rosemary and thyme. Toss well until chicken is completely coated with the shallot mixture. If time allows, let the chicken marinate for 20 minutes.
Nestle the chicken pieces around the potatoes, skin-side down, leaving behind most of the liquid and shallots (but don't discard).
Roast the chicken and potatoes for 15 minutes. Remove the sheet pan from the oven, flip the chicken skin-side up, and give the potatoes a quick stir. Spoon the reserved shallot mixture evenly over the chicken pieces.
Roast for another 25 to 35 minutes, or until the chicken skin is crispy and golden brown, the shallots are nicely caramelized, and the potatoes are soft when pierced with a fork.
Serve directly from the sheet pan or transfer to a large platter with all the pan juices.
Notes
Recipe adapted from David Lebovitz via the French Farmhouse Cookbook*Because shallots vary so much in size, it is best to weigh them. I found 1 cup of diced shallots equalled about 5 to 6 ounces of shallots. This is about 4 large shallots, or 6 to 8 small.TIPS FOR MAKING ONE PAN ROASTED CHICKEN
For crispier chicken: This chicken is so tender it will melt in your mouth. The amount of liquid in the marinade, however, might prevent it from getting ultra crispy. Leave more liquid behind when topping the chicken with the shallots.
Broil for more colour and crispy skin: You can also turn the broiler on for a few minutes to give the chicken more colour and crispier skin. Just be careful not to burn the shallots.
Use another sheet pan for crispier potatoes: The juices from the chicken make the potatoes super flavourful and delicious. However, all the liquid on the sheet pan can keep them from getting crusty and brown. If you prefer crispier potatoes, bake them in a separate sheet pan.
Add more veggies: If you don't mind using another sheet pan, it's a great idea to add other veggies to this dish. I often make it with sweet red peppers, Brussels sprouts, and mushrooms. Delish!