Balsamic Roasted Chicken with Rosemary

1/4 c. balsamic vinegar
1/4 c. soy sauce
1/4 c. fresh rosemary leaves
1/4 c. honey
black pepper
1 3-1/2 to 4 lb. chicken, cut into 10 pieces
8 shallots
1 T. olive oil

Heat oven to 425 degrees. Combine the vinegar, soy sauce, rosemary, honey and 1/2 t. pepper in a 9 x 13" or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin side down.

Toss the shallots with the oil in a medium bowl and arrange on top of the chicken.

Roast the chicken for 30 minutes. Turn the pieces skin side up and continue to roast, basting occasionally, until the shallots are tender, the chicken is glazed, and a thermometer inserted in the thickest part of a thigh registers 165 degrees, 15 to 20 minutes more. Tent the dish loosely with foil if the chicken browns too quickly.

Serves 4.

From Real Simple magazine, April 2013, p. 209.