Oven Roasted Chicken with Carmelized Shallots and Blackberry Salad

This recipe comes from  David Lebovitz.  I was looking for something quick and easy that I could do in the little time I had to work with today.  This turned out great and was really simple.  I'll make it again for sure.  I made a side of carrots and squash to roast, and put together a quick salad while everything was in the oven. Can't get much more low maintenance.

You need:
8 pieces of chicken, I used four drumsticks and four thighs, bone in
3 tablespoons of olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce, I used lower sodium
salt and fresh ground pepper
It called for 4 large shallots, peeled and minced, I used 3 and I think for me that was plenty
1 handful flat leaf parsley

For the salad:
One small handful of baby field green salad mix per person in a medium bowl
large handful of fresh blackberries rinsed and dried gently
top with pecans and dried cranberries
no dressing

For the side:
1 cup of baby carrots whole
2 small squash cut into 1/2 inch pieces
1 tablespoon olive oil
salt and pepper

What to do:
In a glass casserole dish, mix the olive oil, red wine vinegar, soy sauce, salt and pepper, and shallots.
place the chicken in a single layer in the dish, and use your hands to mix the chicken with the marinade until the chicken is coated.

In a separate dish, coat the carrots and squash with olive oil and salt and pepper.

Put both dishes in a a 425 degree oven.
Turn the chicken once after about twenty five minutes, when it is beginning to brown.  Let the chicken cook for another twenty five minutes or so until the skin and shallots are nice and brown.  Let the carrots and squash cook the whole time the chicken is in.  When they are ready, remove from oven and garnish chicken with parsley.  Serve with the blackberry salad.