Roast Chicken with Balsamic Glaze

Roast Chicken with Balsamic Glaze

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  • Prep Time


  • Total Time


  • Servings



  • 1

    whole chicken, cut into 8 serving pieces

  • tablespoons olive oil

  • 1

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • ¾

    cup balsamic vinegar

  • ¼

    cup soy sauce

  • teaspoons sugar

  • 5

    thin slices (½ inch thick) peeled fresh ginger


1. Preheat the oven to 500* F. Line a large, shallow baking pan with aluminum foil. 2. Pat the chicken pieces dry with paper towels, then put in a large bowl and toss with the olive oil, salt, and pepper. Transfer to the prepared pan, skin side up. Roast until the skin is golden, an instant read thermometer inserted into the thickest part of a thigh away from the bone registers 160*F, and the juices run clear, about 35 minutes. 3. While the chicken is roasting, in a saucepan, combine the vinegar, soy sauce, sugar, and ginger over medium-high heat. Bring to a simmer and cook, stirring occasionally, until reduced to about 1/3 cup, about 10 minutes. 4. When the chicken is done, transfer to a clean large bowl. Add the glaze and toss to coat. Let stand for 5 minutes, then toss again and serve. Servings: 4


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