Honey-Glazed Chicken and Shallots

cooking.nytimes.com

Fraucindy

2 pounds bone-in, skin-on chicken thighs or drumsticks (6 to 8 pieces)

Salt

2 tablespoons neutral oil, such as grapeseed or canola

1 pound shallots (about 8), peeled and halved, quartered if large

3 tablespoons honey

2 tablespoons lime juice

1 garlic clove, minced

1 fresh hot chile, such as Thai, Scotch bonnet or serrano, minced with or without seeds

1 tablespoon sherry vinegar

½ cup fresh flat-leaf parsley leaves

Directions at cooking.nytimes.com

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