OVEN-ROASTED BALSAMIC CHICKEN

Maybe you’ve already heard this, but, um, the economy is broken. balsamic chicken finished

Don’t worry, I’m not going to launch into a politics and blame and shame and fiscal responsibility and healthcare reform and offshore tax shelters. I’ll leave that stuff to NPR and my mother. Suffice it to say that all of the aforementioned events have caused us here at Blue Jean Gourmet to be a little more thoughtful about what we spend and where we spend it. And as much as I admit to being a sucker for my expensive food habits (see: imported cheese, peach lambic, olives!), tinkering with the Blue Jean Kitchen budget has actually been a great boost to my culinary creativity. What is it they say? Necessity is the mother of invention?

And so, necessarily, I learned some new skills. For instance: you’ve totally got to start buying whole chickens and cutting them up yourselves. Seriously people, as my sixth graders would say. You’re going to get SO much more bang for your buck–I bought a lovely little organic, free-range whole chicken for less than ten bucks and it fed the two of us twice! Don’t be intimidated, okay? There’s this handy little guide up at MarthaStewart.com, and it will take you through step-by step. I promise, after the first time, you’ll feel like a pro. A cleverly frugal, old-school pro.

If you can afford it, buy a few chickens at once and cut them all up together, freezing what you won’t use right away. Not only is cooking whole chicken economical, it’s also gastronomical–meat always tastes better when cooked on the bone.

This chicken recipe is super-easy to make and very satisfying. It’s one of our “nice-but-not-fussy” dinner staples, especially when we’re craving something substantive but not heavy. Pairs very nicely with roasted potatoes*, which you can cook at the same time and in the same place as the chicken itself! Or, dress it up for company via wild rice and a green vegetable–say, asparagus sure is lookin’ purty these days!–and it, too, takes well to an oven-roasting. As my good friend Coco would say, aaaaand done!

balsamic chicken finished 2

OVEN-ROASTED BALSAMIC CHICKEN balsamic chicken marinade
serves 4

for the marinade:

1/2 cup balsamic vinegar
1/4 cup olive oil
2 T. honey
2 T. Dijon or whole-grain mustard (the yellow stuff is not going to taste good here)
2-3 cloves garlic, minced (feel free to scale back if you’re not a garlic fiend like I am)
juice of one lemon
salt & pepper

to be marinated: 1 whole chicken, cut-up (you can substitute just chicken breasts or legs)

Whisk marinade ingredients together in a large Ziploc bag (saves you bowl cleanup!) Toss in the chicken pieces, seal the bag, and use your hands to distribute the marinade. Store the chicken bag in the refrigerator, being sure to lay it flat so the chicken pieces are evenly coated by the marinade. Marinate at least one hour or up to all day.

When ready to bake, preheat oven to 400. Turn out the contents of the bag into a heavy-bottomed, shallow baking dish. Bake 45-55 minutes (if you are cooking boneless pieces, your cooking time will be reduced by about 10-15 minutes). Cover the pan carefully with foil if the chicken starts to brown too much. Now, some people will tell you to use a fancy meat thermometer and others will tell you to develop your cooking instincts (which you will!), but the simplest way to figure out if your chicken is done is to take the biggest piece out and cut it in the middle. You’ll know if it’s ready to come out or needs to stay back in, and this prevents you from blasting the heck out of chicken and drying it out, which is not tasty.

deglazing pan for chicken optional: You can make an easy pan sauce for your chicken using some chicken stock. Once you’ve removed the chicken from the pan, place it over your largest stove burner and turn the heat to low. Pour about a cup of stock into the baking pan–this is called deglazing, and it allows you to get up all of the yummy browned bits on the bottom of your baking pan. Use a spatula or wooden spoon to help you loosen the fond (nope, I’m not making that word up). Allow the sauce to thicken a bit over the stove’s heat before pouring over your plated chicken.

* ROASTED NEW POTATOES

2-3 lb. small, starchy potatoes (red, Yukon gold, new)
olive oil
salt & pepper
optional: 2 T chopped fresh parsley or rosemary, OR 1 T dried parsley, rosemary, or herbs de Provence

Scrub potatoes well but don’t remove peel–dice into cubes of similar size (about 1/2 inch). Toss generously with olive oil, then sprinkle with salt & pepper (herbs, if using). Spread out on a sheet pan and bake, 20-25 minutes or until fork-tender.

Share/Save/Bookmark

9 responses to “OVEN-ROASTED BALSAMIC CHICKEN

  1. What a nice marinade for chicken. My mother never could understand why anyone would not buy a whole chicken and cut it up themselves. She didn’t believe it was worth two or three dollars more per pound for pre-cut chicken pieces. She used a clever to separate the joints and split the breasts. Somehow she could cut it into 10 pieces rather than 8.

    • bluejeangourmet

      Don’t mothers always seem to be able to do things in a particular way we can never duplicate?

  2. 1) I LOVE this blog! What a fantastic idea. 🙂
    2) I’m addicted to the roasted chicken @ Fresh Market – often stopping by for a piece w/ some kind of veggie when it’s just me for dinner. Point is I’ve been looking for a good roasted/oven-baked chicken recipe that I can make it myself @ home. Yay!

    • bluejeangourmet

      Tricia–thank you! I hope that this recipe works to satisfy your craving/feed your addiction! let me know how it turns out.

  3. Great ideas and exciting recipe….I look forward to making it. ….and I have all the ingredients.
    Have fun and bring on the next recipe soon.
    Pippa

  4. i LOVE your blog!! i’m so excited about trying all these tasty recipes, and i love that they really do seem feasible. keep it coming!

  5. I tried this recipe yesterday…. it’s marvelicious! oh, and I grilled it instead. looking forward for more yummy summer gourmet!

    • bluejeangourmet

      oh excellent, Lisa! I love the idea of grilling–would guess that the marinade would really caramelize on the skin, yum. Will have to try myself!

  6. Just cooked this tonight, along with the potato recipe and the roasted asparagus recipe – incredible! Katie thought it was delectable as well. That marinade-and-sauce is unbeatable!! I am a super-duper fan!

    Also, I felt like a total pioneer woman chopping up a chicken for the first time!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s