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 soy sauce

1 tbsp light brown sugar

2 tbsp red wine vinegar

3 tbsp olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper
Read more at http://myfridgefood.com/recipes/entree-chicken/easy-roast-chicken/#XsJ6XZQZo4ado1VO.99

1 whole free-range or corn fed chicken, broken down into 8 pieces 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced

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

Read more at http://myfridgefood.com/recipes/entree-chicken/easy-roast-chicken/#XsJ6XZQZo4ado1VO.99