Espresso Balsamic Roasted Chicken
1 lb red or yukon gold potatoes cut into 1" chunks
1-2 carrots, sliced
1 red onion, cut in wedges
1 Tbsp olive oil
1/2 tsp. dried oregano
1 cut up chicken
1/3 cup balsamic vinegar
3 Tbsp. brown sugar
2 tsp. instant espresso powder
Preheat ove to 425 degrees.
In a large roasting pan, toss vegetables with olive oil, 1/4 tsp. oregano, salt and pepper.
Pat chicken dry with paper towels.
Place on top of vegetables.
Sprinkle with salt.
Roast for 20 minutes
Meanwhile, in a suacepan, stir together vinegar, sugar, espresso powder, rest of the oregano, salt and pepper.
Heat to boiling on medium high.
Reduce heat, simmer 8-10 minutes until thickened.
Brush chicken with sauce, roast 15 minutes
Brush chicken with sauce,roast 10 more minutes
Transfer chicken and vegetables to a platter. Pour remaining glaze over whole dish