ESPRESSO-BALSAMIC ROASTED CHICKEN

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make ESPRESSO-BALSAMIC ROASTED CHICKEN

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.

Printable Recipe Card

About ESPRESSO-BALSAMIC ROASTED CHICKEN

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American



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