ESPRESSO BALSAMIC ROASTED CHICKEN

 

  • Cooking Time: 60
  • Servings: 6
  • Preparation Time: 25

Ingredients

  • 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

Directions

  • 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

Notes

Categories: Poultry 
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