Shoyu and Vinegar Roast Chicken
Ingredients
3 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 large onion, peeled and minced (a sweet Maui onion is ideal)
3 pounds chicken thighs (bone-in skin-on)
Directions
Preheat the oven to 425F.
In a roasting pan/oven proof saucepan, mix together rice vinegar, olive oil, soy sauce, and minced onion.
Add the chicken thighs to the skillet and toss so that every piece is evenly coated in the mixture.
Roast the chicken skin-side up for 30 minutes at 425F. Give the chicken/sauce a stir halfway through. Turn the heat up to 475F and roast for 10 more minutes.
