ESPRESSO-BALSAMIC ROASTED CHICKEN

Ellen Bales

By
@Starwriter

Another yummy recipe from the folks at Good Housekeeping magazine. The addition of balsamic vinegar combined with espresso powder gives this dish a special flair.


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Serves:

6

Prep:

35 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 lb
red potatoes, cut into 1-in. chunks
2 large
carrots, sliced
1 medium
red onion, cut into 8 wedges
1 Tbsp
vegetable oil
1/2 tsp
dried oregano
1
(3-1/2-lb.) cut-up chicken
1/3 c
balsamic vinegar
3 Tbsp
brown sugar
2 tsp
instant espresso powder
chopped parsley for garnish

Directions Step-By-Step

1
In a large roasting pan, toss vegetables with oil and 1/4 tsp. each oregano, salt, and pepper. Pat chicken dry with paper towels; place on top of vegetables and sprinkle with 1/2 tsp. salt. Roast 20 minutes in a preheated 425-degree oven.
2
Meanwhile, in a 2-qt. saucepan, stir vinegar, sugar, espresso powder, 1/4 cup water, remaining 1/4 tsp. oregano, 1/8 tsp. salt, and 1/4 tsp. pepper. Heat to boiling on medium-high heat, stirring. Reduce heat, simmer 8 to 10 minutes or until thickened and slightly syrupy.
3
Brush chicken with sauce; roast 15 minutes. Brush with sauce; roast 10 minutes or until thermometer inserted into thickest part of chicken reaches 165 degrees.
4
Transfer chicken and vegetables to platter. Strain pan juices into measuring cup; discard fat. Pour juices over chicken and vegetables. Garnish with parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Onion, #Carrots, #Potatoes