Mme. Lascourreges's Chicken with Shallots

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   1.

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   Preheat the oven to 425F (220C).

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   2.

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   Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer.

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   Add the chicken pieces and turn them so they are thoroughly coated with oil.

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   Drizzle the vinegar over the chicken, and sprinkle with the shallots.

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   Turn the chicken so the shallots are evenly distributed over and under the pieces.

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   With all the pieces skin side up, sprinkle generously with salt and pepper.

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   3.

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    Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes.

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    Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper.

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    Return the dish to the oven and continue roasting until the chicken is thoroughly cooked ( the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes.

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    4.

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    Mince the parsley.

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    5.

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    Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout.

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    Let sit for 10 minutes, and then serve.

* Per serving · 4 servings · Values may vary.