Espresso-Balsamic Roasted Chicken

By Zopmama

Impress the table with this tangy, yet surprisingly simple glaze. The sweet undertones of balsamic vinegar are brought out by a drizzle of honey.
Original recipe from Good Housekeeping. I made a couple of modifications to make it a bit healthier; also original recipe called for espresso pwdr. which is near to impossible to find where I live.

Ingredients

• Glaze:
• 1 pound butternut squash, cut into 1-inch chunks
• 2 large carrots, thickly sliced
• 1 medium red onion, cut into 8 wedges
• 1 tablespoon vegetable oil
• 1/2 teaspoon each dried oregano, salt, & pepper
• 4 chicken breasts, halved or quartered depending on size
• 1/3 cup balsamic vinegar
• 3 tablespoons honey
• 1/4 teaspoon dried oregano
• 1-2 Tablespoons espresso, brewed extra strong(French press)
• 3 tablespoons Chopped parsley, for garnish

Details

Preparation time 15mins
Cooking time 60mins
Adapted from goodhousekeeping.com

Preparation

Step 1

1.Preheat oven to 425 degrees F.

2.In large roasting pan, toss vegetables with oil and 1/2 teaspoon each oregano, salt, and pepper. Pat chicken dry with paper towel; place on top of vegetables and sprinkle with salt and pepper. Roast 20 minutes.

3.Meanwhile, in 2-quart saucepan, stir vinegar, honey, espresso, 1/4 cup water, remaining 1/4 teaspoon oregano, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling on medium-high, stirring. Reduce heat; simmer 8 to 10 minutes or until thickened and slightly syrupy.

4.Brush chicken with sauce. Roast 15 minutes Brush with sauce; roast 10 minutes or until thermometer inserted into thickest part reaches 165 degrees 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.