Balsamic Roasted Chicken

BalsamicChicken1

Yesterday I got off of work a little early, so I went clubbing. You know, Sam’s Club-bing. The suburban version of clubbing.

I was making this balsamic chicken, which I tend to make in large quantities, because I will eat it on anything and everything. So I went out to Sam’s and bought 10 pounds of chicken. For $22 dollars. Who doesn’t love Sam’s Club? It’s like recession-proof grocery shopping.

Anyhoodle, this chicken is the best. Like I said, I will eat it on anything and everything. It freezes well, so I tend to have some on hand at all times. It’s just that good, so much so that I don’t seem to get tired of it.

Balsamic-Roasted Chicken

Adapted from Everyday Italian by Giada di Laurentiis

Ingredients:

  • 1/2 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 1/4 cup Dijon mustard
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup olive oil
  • 4 pounds chicken

Combine vinegar, lemon juice, Dijon mustard, garlic, salt, pepper, and olive oil in a large Ziploc bag.

BalsamicChicken2

By the way, how do you mince your garlic? I have this handy gadget that minces it for me:

BalsamicChicken3I have no idea what it’s called, but I love it. I used to use a garlic press, but I always found myself picking out a large piece of garlic skin from the press, and the garlic was always mashed, not really minced. And mincing with a knife is sort of time consuming, in my opinion. Anyways, this thing is rad, I tell you. (Yes, I just said rad. No, it is not 1985. Yes, all the cool kids will be using it now.) The teeth cut the garlic into teensy pieces and all you have to do is peel the garlic cloves before you put them in, then give it a twist, and you have perfectly minced garlic. I implore you, get thee to a cooking store if you hate your garlic press. This gadget is way better!

BalsamicChicken4Seal bag and shake to mix. Open bag and put chicken inside. Seal bag again and shake to coat chicken with marinade. Place bag on a sheet pan or inside a bowl and allow to marinate for at least 2 hours or up to 24 hours in the refrigerator. (The sheet pan/dish will prevent the marinade from leaking all over the inside of your fridge, just in case the bag has a hole.)

BalsamicChicken5Preheat the oven to 400 degrees. Remove chicken from bag, and place on sheet pan or in baking dish. Roast the chicken uncovered until cooked through, about 45 minutes. While chicken is cooking, pour remaining marinade into a saucepan, spooning off the excess oil from the marinade.  Boil until the liquid reduces by half and thickens slightly.

BalsamicChicken5Note: If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

If I’m serving this immediately, I just spoon the sauce over the top of each piece of chicken. If I’m going to put some away for later, I put the rest of the chicken in a plastic container and pour the extra sauce over it, so that the chicken doesn’t dry out. If I’m going to freeze it for later, I put each piece of chicken into it’s own sandwich bag, and pour a little sauce into each.

Simple and tasty. Let me know what you think!

UPDATE:  Everyone has been asking me where I got my garlic twisty thingy. You can find them on Amazon, however, the price is more than I paid for it. I would recommend keeping a lookout at your local cooking store, or at TJMaxx, which is (I think) where I found mine.

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6 thoughts on “Balsamic Roasted Chicken

    • By the way, since you live at Sam’s and CostCo… feel free to tell the DH “you’re going clubbing” from now on.

    • I think so! You’d definitely have to drain the chicken of the marinade before putting it on the grill, otherwise the excess oil might drip into the fire and cause flare-ups. You could either reduce the marinade in a saucepan on the side of the BBQ, or just forego that entire step… it would still be really delicious either way.

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