espresso-balsamic roasted chicken
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.
prep time
35 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound red potatoes, cut into 1-in. chunks
- 2 large carrots, sliced
- 1 medium red onion, cut into 8 wedges
- 1 tablespoon vegetable oil
- 1/2 teaspoon dried oregano
- 1 - (3-1/2-lb.) cut-up chicken
- 1/3 cup balsamic vinegar
- 3 tablespoons brown sugar
- 2 teaspoons instant espresso powder
- - chopped parsley for garnish
How To Make espresso-balsamic roasted chicken
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Step 1In 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.
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Step 2Meanwhile, 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.
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Step 3Brush chicken with sauce; roast 15 minutes. Brush with sauce; roast 10 minutes or until thermometer inserted into thickest part of chicken reaches 165 degrees.
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Step 4Transfer chicken and vegetables to platter. Strain pan juices into measuring cup; discard fat. Pour juices over chicken and vegetables. Garnish with parsley.
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