Balsamic-Glazed Roast Chicken Recipe
Most of you who know me, even just a little bit, are probably well aware of my passion for food. It’s actually more of an obsession really. All day long, I dream and drool over my next meal, often while I’m still eating my first! Anyone who has ever worked with me can vouch for this. At long last I’m taking the steps to transform this food addiction into more than just a hobby. My hope is to have my website up and running within a month or two, granted it always takes longer than you anticipate. I don’t want to give away all my secrets quite yet though. But believe me, I’m going to pour my heart and soul into it and it will be great!
In the meantime Facebook will be my platform for spreading the word. So many people ask me what I’m cooking, whether it be for a Wednesday night or an upcoming party. I love being a source for either information and inspiration, and I want to nurture that as best I can. For now I’ll be posting regular notes on what I’m cooking with lots of stories and tips along the way.
Your feedback is essential to my success so I want to hear what you have to say. What topics do you want me to cover? What do you struggle with in the kitchen? If you have questions about any of my recipes, please ask me! I love talking about food so much it would make the average person sick. So if my recipe calls for cream of tartar and you don’t have that in your pantry, let me know and I’ll give you a good substitute that will work just as well.
Ok enough talking (or should I say, typing) and onto the food! I thought I’d start with one of the easiest recipes you could probably make. Don’t let this recipe fool you though. Even though you can whip it together without skipping a beat, it’s still worthy of being served to your toughest critics. Anyone with an oven can master this recipe.
Roast Chicken with Balsamic Glaze
Served with Parmesan Polenta & Roasted Broccoli Crowns
4 pieces of chicken, preferably skin on
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
2 shallots sliced
finely chopped parsley or rosemary
Pre heat your oven to 425
The chicken for this dish can be all breasts, or a combination of breasts, thighs and legs. I personally prefer a combination of white and dark meat. Finding chicken pieces with the skin still on is pretty key in this recipe. I know it adds a lot of fat but its essential for keeping the chicken moist throughout the cooking process and the flavors in the marinade and glaze really stick to the skin to give it that amazing flavor.
Combine the red wine vinegar, olive oil and soy sauce in a small bowl and drizzle it evenly over the chicken and sliced shallots in an oven-proof casserole dish. Season the chicken pieces with salt and pepper. Place the dish in the preheated oven and roast for approximately 40 minutes or until the internal temperature reaches 165 degrees. (If you don’t have a digital thermometer, get one! Otherwise you’re forced to cut into your meat to check it’s done-ness and all those precious juices escape)
Pull it out of the oven to rest. With a small brush, spread the balsamic vinegar over the hot pieces of chicken multiple times til you’ve used all the vinegar. Sprinkle with the chopped herbs
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