I've been asked to begin a blog that shows a "how-to" for the things that bring pleasure to my life. So, the intent of this blog is to share recipes, gardening, composting, sewing, crafts, art, everyday projects and even psychology tips to aid in healing wounds and living the life you're meant to live, a life with purpose!
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Wednesday, September 19, 2012

Easy Balsamic Roasted Chicken

Balsamic Roasted Chicken
Need something that is easy? Try this Italian dish tonight. ;-)
*Note Prep: It takes 15 minutes to combine your first six ingredients; then just leave the chicken in the marinade for 2 hours. Cooking time is 1 hour. Only about 15 minutes of actual work. ;-)

1/3C balsamic vinegar ( I use Colavita brand for cooking)
3 Tbls dijon mustard (I use MaiLLe brand)
3 Tbls fresh lemon juice (I used all the juice from one juicy lemon)
3 garlic cloves, smashed and chopped
3 Tbls olive oil (I use Colavita brand for cooking)
Salt and freshly ground blk pepper
4 Lbs chicken, cut into pieces (I used legs and thighs, but any kind is fine)
3/4 C low sodium chicken broth
2 tea lemon zest (good idea to zest your lemon of all it's peel before you get it's juice)
1 1/2 Tbls chopped fresh parsley leaves (I used flat this time, bc my garden was out of curly)

1.       Combine first six ingredients into a gallon sized zip-lock bag.

2.       Cut up chicken into pieces if you are using a whole chicken, or if the leg is attached to the thigh, like mine were.

3.       Add chicken to bag and refrigerate for at least 2 hours, up to one day.

4.       Preheat the oven to 400 degrees F. Remove chicken from the bag and dump out the bag, arranging the chicken pieces on a large baking dish that is stove-top usable too.

5.       Roast chicken for one hour; check to see that it is cooked through.

6.       Transfer the chicken pieces w tongs onto the serving platter.

7.       Place the baking pan on a stove top burner. Stir the chicken broth into the pan drippings w a wooden spoon, scraping up any brown bits on the bottom or side of the pan and mixing them w the broth and pan drippings.

8.       Cook down until the mixture reduces in size. I poured the obvious grease off the top before using it as gravy. I use a grease separator too.

9.       Drizzle the gravy over the chicken. Sprinkle the lemon zest and parsley over the chicken.

10.   Serve.
Balsamic Roasted Chicken, Easy and Yum!

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