One-Pan Roast Chicken and Shallots
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This one-pan roast chicken and shallots is completely delicious, requires no browning, and emerges from the oven with burnished skin and meat falling off the bone in just about 45 minutes. The best part? The shallots, which caramelize in the oven and melt into the sauce, infusing it with sweetness. Though the 15 shallots nearly make this a one-pan wonder, I serve it with a kale salad and, of course, bread for sopping.
Over the weekend, while searching my email for a chicken and shallot recipe my mother had sent me, I came across a New York Times Cooking newsletter from December 2014. In the letter, Sam Sifton writes about his favorite dish of the year, which came via an Andrew Zimmern tweet: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.”
Andrew’s wife, Rishia, had adapted the recipe from Martha Stewart. Sam made the recipe right away, then posted his adaptation in Cooking, where it has since received thousands of rave reviews.
Is Browning Chicken Necessary?
Rishia’s recipe calls for flouring and browning the chicken before adding shallots, mustard, and white wine. I couldn’t help but wonder if the flouring and browning was necessary. I gave it a go, skipping the flouring and browning, jumping straight to the sautéing of the shallots, then adding the mustard, thyme, and white wine.
Guess what? It worked.
After about 45 minutes in the oven, the chicken emerged as hoped: with burnished skin and meat falling off the bone. This chicken is delicious, but my favorite part about the recipe is the shallots, which further caramelize in the oven and melt into the sauce, infusing it with sweetness. Though the 15 shallots nearly make this a one-pan wonder, I served it with a kale salad and, of course, bread for sopping.
Friends: I don’t brown chicken anymore, and I don’t think you should either 🙂
5 Favorite No-Browning Chicken Recipes
- Diana Henry’s Moroccan Chicken and Rice
- One-Pan Chicken with Sherry Vinegar Sauce
- Chicken legs with white wine, parmigiano, and olive oil
- One-Pot Thai Chicken Curry with Spinach
- Spatchcocked Chicken with Za’atar and Lemon
PS: 18 Weeknight Chicken Recipes Here.
One-Pan Roast Chicken and Shallots
- Total Time: 1 hour 10 minutes
- Yield: Serves 6 to 8
Adapted from this NY Times recipe via an Andrew Zimmern tweet, which read: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.” Andrew’s wife, Risha, had adapted the recipe from Martha Stewart.
Changes I’ve made include: skip the browning. Ever since making Diana Henry’s Moroccan chicken and rice, which calls for a chuck-everything-in-the-oven-at-once technique, I don’t brown chicken anymore. Not browning yields crispy skin in said Moroccan chicken and rice recipe as well as in this Chicken with Sherry Vinegar recipe and here with this roast chicken and shallots.
One caveat: If you use large or fattier chicken pieces, your sauce may be overwhelmed with rendered fat. I rarely have this issue, but every so often, if I taste the sauce at the end of cooking, and it tastes too fatty, I’ll remove the meat (and shallots, here), pour the sauce into a Pyrex, let the fat rise to the top, and skim it off. I find this easier than browning especially since this step isn’t always necessary.
Also, I use thyme because I can’t always find tarragon — not similar flavors, but each works well with the other flavors in this dish.
Also, given the season, I do not add tomatoes.
- 2 tablespoons unsalted butter
- 12 to 15 whole medium shallots, peeled, halved if large
- kosher salt to taste
- 2 tablespoons Dijon mustard
- a few sprigs tarragon or thyme
- 2 cups white wine
- fresh-cracked black pepper
- 8 bone-in skin-on chicken thighs or drummies or a combination
- Preheat the oven to 400ºF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and sauté them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits.
- Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven.
- Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn’t as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop/Oven
- Cuisine: American
Keywords: one-pan, chicken, shallots, mustard, thyme, white wine, tomatoes
This post may contain affiliate links. Please read my disclosure policy.
46 Comments on “One-Pan Roast Chicken and Shallots”
Hi Alexandria, please confirm you did not simmer the chicken covered, as mentioned in Sam Sifton’s recipe. It looks delicious! Thanks!
Correct! After bringing the wine to a simmer stovetop and adding the chicken, I transfer the pan to the oven, where it cooks uncovered for 40-50 minutes.
I love this . It’s from the School of Ali, you always find a way to make good things better. This looks delicious and if I can find shallots that cost less than $1 each I will certainly be making it soon! Thanks for teaching me stuff. <3
Ouch … $1/shallot?! I’m sorry, Dana 🙁 I think you could slice up some red or white onion with success. It won’t be quite the same, but the flavor will still be nice. And thank you 🙂 🙂 🙂
I do a similar thing, and I call it #cheatersbraise! http://nosherium.com/2016/09/honey-braised-chicken-grapes-onions/
That looks delicious Yael!!
Thank you so much! I change up the flavoring and veggies, and it’s pretty much foolproof!
Could skin-on chicken breasts be used in this recipe? Or a mix of breasts and dark meat. I’m not fond of thighs and legs.
Definitely! I would check them after 30 minutes of cooking. If they are cooked but not browned to your liking, throw the pan under the broiler until the skin darkens … watch closely!
nice recipe, reminds me of a similar recipe I use with duck, never thought of applying to chicken, but why not? Thank you for the recipe and for the walk-through photographs!
I made a half recipe a couple to days ago and we loved it. The roasted shallots had amazing flavor and the chicken had brown, crispy skin. but was so moist. No messy browning on the stove top first which is such a time and cleanup saver. I had made a batch of your olive bread which we used to sop up the juices. It went surprisingly well!
So happy to hear all of this, Sunie!! Love the sound of olive bread with this. xo
I made this yesterday with
Boneless chicken. It was superb!
So happy to hear this, Jo Anne!
Can I make this without the skin on the chicken
I can’t say for sure, but I worry that skinless pieces may dry out. You can always remove the skin after cooking. I think it imparts some nice flavor and protects the meat in the process.
I made this last night and could not stop eating it. So so so good. Bravo! Awesome space too!
So happy to hear this Janee!
Most of the chicken pieces are burnt. That’s the best it can get?
Looks awful. Learn cooking.
Oh dear, you sound hungry. Hope you find something to turn your frown upside down. Cheers!
Great comeback, Alexandra! Snarky comments are so unnecessary, but even worse when the commenter hasn’t even tried making the recipe!
I hope you’ve chilled out a bit by now Veit. Maybe taken an anger management class or basic etiquette course…
🙂 🙂 🙂 🙂
An A+ recipe! Thank you for this one. I became a kitchen hero in my husbands eyes. The shallots are so yummy and the chicken was succulent. I served with Arugula Salad dressed with lemony vinaigrette and a few shavings of parmesan.
Yay!! So happy to hear this, Melinda!
This right here is me to do the T!! Love the addition of mustard and great looking pan roasted chicken.
Thank you for sharing ı like it
Help.. Can I make this without the skin on the chicken. Thanks
I came across your website recently and love all your recipes! Which white wine do you recommend to use in this recipe? Thanks!!
I love Sauvignon Blanc or Pinot Grigio — really any white wine you like drinking. Thanks for the kind words!
Thank you for sharing
This just might be my favorite chicken recipe of all time!!! And so easy! I can’t wait to serve it to guests. Thank you.
So happy to hear this, Suzie!
It’s a great article. I like your site very much.
As for searing: I never sear chicken in any of my roast chicken recipes, nor do I sauté the onion if using. I just put the chicken pieces and whatever additions I’m including (onion, lemon, and rosemary is divine) with butter and white wine in a baking dish and throw it in the oven. By the time the chicken is done, the pieces are crispy/juicy and the onion wedges are nicely roasted.
All that said, I’ve got all your ingredients on hand and am definitely trying this recipe! Still so easy, but the sautéed shallots and mustard sound like an especially great addition. Thanks for the inspiration, Alexandra.
Hope you like this one Marcia! I never sear anything anymore … next I’ll give up sautéing the onion 🙂 I have no doubt it is unnecessary.
Made this yesterday for a late lunch for friends. It was delicious! Thanks for another amazing dish to add to the mix.
So happy to hear this, Serena!
Looks very creative and gorgeous.
It looks like a nice recipe. I will surely try.
thanks for such a delicious recipe. When I meet with my daughters, I look forward to trying with them.
Do you ever use the cherry tomatoes that are in Sam Siftons original recipe?
Making this tonight!!
Made this tonight using tarragon. It was absolutely delicious!
Wonderful to hear this, Mary!
This recipe is sooo easy. I did not brown the chicken and I used all thighs skin on bone in and it wasn’t greasy. I baked it in large La Creuset with top off. The sauce was thick and heavenly. The chicken was moist and tender and infused with shallot flavor. This will be a repeat in my home.
So nice to hear this, Christine! I can’t believe I haven’t revisited this post with the method you describe as I never brown chicken anymore. Thanks so much for the inspiration and thanks for writing. Can’t wait to try it!