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| photo from Always Butter. com |
1 whole free-range or corn fed chicken, broken down into 8 pieces
(or 8 of your favorite chicken pieces, skin on and bone- in preferable)
2 tbsp Gluten-free Tamari soy sauce or Coconut Aminos
1 tbsp light brown sugar
2 tbsp red wine vinegar or Pomegranate Juice
3 tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Handful of fresh parsley
Salt and Pepper
(or 8 of your favorite chicken pieces, skin on and bone- in preferable)
2 tbsp Gluten-free Tamari soy sauce or Coconut Aminos
1 tbsp light brown sugar
2 tbsp red wine vinegar or Pomegranate Juice
3 tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Handful of fresh parsley
Salt and Pepper
Directions
1. Preheat oven to 425 (220)
2. In a large baking dish, combine marinade and toss with chicken. Season well.
3. 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.
4. Garnish with lots of fresh parsley
much more at http://www.alwaysbutter.com/one-of-the-only-roast-chicken-recipes-you-will
2. In a large baking dish, combine marinade and toss with chicken. Season well.
3. 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.
4. Garnish with lots of fresh parsley
much more at http://www.alwaysbutter.com/one-of-the-only-roast-chicken-recipes-you-will
Read more at http://myfridgefood.com/recipes/entree-chicken/easy-roast-chicken/#7m9upOoDPZAXAtta.99
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