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Espresso-Balsamic Roasted Chicken

  • 6servings
  • 60minutes
  • 435calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B9, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) red potatoes , cut into 1-inch chunks

  2. 2 large carrots , sliced

  3. 1 medium red onion , cut into 8 wedges

  4. 1 tablespoon(s) vegetable oil

  5. 1/2 teaspoon(s) dried oregano

  6. 1 (3 1/2-pound) cut-up chicken

  7. 1/3 cup(s) balsamic vinegar

  8. 3 tablespoon(s) brown sugar

  9. 2 teaspoon(s) instant espresso powder

  10. Chopped parsley , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. In large roasting pan, toss vegetables with oil and 1/4 teaspoon each oregano, salt, and pepper. Pat chicken dry with paper towel; place on top of vegetables and sprinkle with 1/2 teaspoon salt. Roast 20 minutes.

  3. Meanwhile, in 2-quart saucepan, stir vinegar, sugar, espresso powder, 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.

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