Shoyu and Vinegar Roast Chicken

Method7 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 425°F (218°C). Use a roasting pan or saucepan that is oven-safe to the final 475°F (246°C) temperature.

2. 2

   Step 2: In the oven-safe pan, mix the 3 tbsp plain rice vinegar, 2 tbsp olive oil, 1 tbsp soy sauce and all the minced large onion (1).

   Uses 3 tbsp plain, unseasoned rice vinegar · 2 tbsp olive oil · 1 tbsp soy sauce · 1 large onion, peeled and minced (sweet Maui onion preferred)

3. 3

   Step 3: Add all 3 lb bone-in, skin-on chicken thighs and turn them in the prepared onion sauce so every piece is coated. Arrange the thighs skin-side up.

   Uses 3 lb bone-in, skin-on chicken thighs · Rice-vinegar, olive-oil and soy mixture with minced onion

4. 4

   Step 4: Roast the coated thighs skin-side up at 425°F (218°C) for the first 15 minutes.

   First half of roast · 15 minUses Coated bone-in chicken thighs with onion sauce

5. 5

   Step 5: At the halfway check, stir the onions and sauce around the thighs and brush onion bits off the skin so they do not burn. Leave the chicken skin-side up and roast another 15 minutes at 425°F (218°C).

   Finish 425°F roast · 15 minUses Chicken and onion sauce after first fifteen minutes

6. 6

   Step 6: Increase the oven to 475°F (246°C) and roast for about 10 minutes more, until the skin is golden and crisp and the thickest meat reaches at least 165°F (74°C) away from bone. Continue as needed for doneness.

   Crisp chicken skin · 10 minUses Chicken and sauce after the full 30-minute roast at 425°F

7. 7

   Step 7: Serve the fully cooked chicken over hot cooked rice. Spoon the roasted onions and cooked pan juices over the rice, or offer those pan juices separately alongside the chicken.

   Uses Golden fully cooked chicken with roasted onion pan juices · Hot cooked rice, for serving