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Recipe Title ESPPESSO-BALSAMIC ROASTED CHICKEN

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EACH $ERVIt4G o A bout 435 calories,
35 g protein, 26 g carbohydrate,
21 g total of(5 g saturated), 2 fiber,
104 mg cholesterol, 475 mg sodium.

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Recipe Title ESPPESSO-BALSAMIC ROASTED CHICKEN 0 Picture

Ingredients

  • .
  • ACTIVE TIME 25 minutes TOTAL time 1 hour makes 6 main-dish servings
  • 1 lb. red potatoes, cut into
  • 1 -in, chunks
  • 2 1g. carrots, sliced
  • 1 med. red onion, cut into
  • 8 wedges
  • 1 Tbsp. vegetable oil
  • 1/2 tsp. dried oregano
  • 1 (31/2..Ib.) cut-up chicken
  • 1/3 c. balsamic vinegar
  • 3 Tbsp. brown sugar
  • 2 tsp. instant espresso powder Chopped parsley, for garnish

Details

Preparation

Step 1

L Preheat oven to 425°F.
2. In lg. roasting pan, toss vegetables with oil and 1/4 tsp. each oregano, salt, and pepper. Pat chicken dry with paper towel; place on top of vegetables and sprinkle with 1/2 tsp. salt. Roast 20 mm.
3. Meanwhile, in 2-qt. saucepan, stir vinegar, sugar, espresso powder, 1/4 c.
water, remaining 1/4 tsp. oregano, 1/8 tsp. salt, and 1/4 tsp. pepper. Heat to boiling on medium-high, stirring. Reduce heat; simmer 8 to 10 mm. or until thickened and slightly syrupy. 4. Brush chicken with sauce. Roast
15 min. Brush with sauce; roast 10 mm. or until thermometer inserted into thickest part reaches 165° F.
5. 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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