Lately I have been torn on the topic of Sunday dinner. Normally I tend to take advantage of the opportunity to make more involved meals that wouldn’t be suitable for a weeknight, but for the past month I have only had one day off each week – Sunday. Which means when Sunday finally rolled around, I would be too busy taking care of things around the house and just generally so exhausted that high maintenance meals were not in the cards. It turns out though, this meal is a perfect compromise. It requires literally less than 10 minutes of prep time but the end result is a delicious roast chicken topped with crisp caramelized shallots. Paired with some mashed potatoes, this is total comfort food with minimal effort.
The simplicity of this recipe is great, and I think it would lend itself well to variations. I did think it was a tad on the vinegar-y side for me, so next time I may sub part of the vinegar with lemon juice, or just use a less harsh vinegar such as white wine vinegar. But there most definitely will be a next time because when a recipe is this quick and this tasty, it’s too good to pass up.
