Steve, that sheet-pan chicken thing looks like a cousin to half a dozen recipes in any given Jamie Oliver collection. I make it without the slices of red pepper; next time, I'll toss those in, too. Roasted red pepper is always good. (Except, of course, when I burn it a bit too much. But hey.)

Yes, shallots are onions, but they taste slightly different from yellow onions, and they caramelize faster -- presumably because they are sweeter. I like the combined effect, which I'm sure is lost on others. YMMV. By the way, what's a banana shallot? I have never seen anything of that name in an Ontario supermarket.