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espresso-balsamic roasted chicken

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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.

yield 6 serving(s)
prep time 35 Min
cook time 25 Min
method Bake

Ingredients For espresso-balsamic roasted chicken

  • 1 lb
    red potatoes, cut into 1-in. chunks
  • 2 lg
    carrots, sliced
  • 1 md
    red onion, cut into 8 wedges
  • 1 Tbsp
    vegetable oil
  • 1/2 tsp
    dried oregano
  • 1
    (3-1/2-lb.) cut-up chicken
  • 1/3 c
    balsamic vinegar
  • 3 Tbsp
    brown sugar
  • 2 tsp
    instant espresso powder
  • chopped parsley for garnish

How To Make espresso-balsamic roasted chicken

  • 1
    In 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.
  • 2
    Meanwhile, 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.
  • 3
    Brush chicken with sauce; roast 15 minutes. Brush with sauce; roast 10 minutes or until thermometer inserted into thickest part of chicken reaches 165 degrees.
  • 4
    Transfer 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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