Real Recipes From Real Home Cooks ®

espresso-balsamic roasted chicken

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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.

yield 6 serving(s)
prep time 35 Min
cook time 25 Min
method Bake

Ingredients For espresso-balsamic roasted chicken

  • 1 lb
    red potatoes, cut into 1-in. chunks
  • 2 lg
    carrots, sliced
  • 1 md
    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

How To Make espresso-balsamic roasted chicken

  • 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.