Parmesan Chicken with Balsamic Butter Sauce

By LaLaCooks

Grated Parmesan cheese gives Anthony Roselli's roasted chicken a lovely crisp crust without the trouble of frying.

Ingredients

• One 3-pound chicken, cut into 8 pieces
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons minced oregano
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• 1 cup chicken stock or canned low-sodium broth
• 1/2 cup balsamic vinegar
• 2 tablespoons cold unsalted butter

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400°. In a large bowl, toss the chicken pieces with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken pieces, skin side up, on a large rimmed baking sheet and season with salt and pepper. Bake for about 45 minutes, or until lightly browned and just cooked through.

Meanwhile, in a small saucepan, combine the chicken stock and vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.

Serve With
Sautéed spinach or steamed broccoli and roasted potatoes.