Description
Juicy and flavorful roasted chicken with a sweet and tangy lemon balsamic glaze.
Ingredients
Scale
- 8 pieces bone-in, skin-on chicken (legs and thighs)
- 2 tbsp balsamic vinegar
- 2 lemons (zested, 1 juiced, and the other cut into wedges)
- 2 tsp coarse salt
- 2 tsp ground pepper
- 2 tbsp granulated sugar
- 2 tbsp neutral oil (such as canola or vegetable)
- 4 tbsp unsalted butter (divided)
Instructions
- Prick the chicken pieces all over with a fork and set aside.
- In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and pepper. Add the chicken and turn to coat. Refrigerate for at least 20 minutes.
- Mix the sugar with the remaining lemon zest in a small bowl and set aside.
- Preheat the oven to 400°F.
- Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 tbsp of the butter, and place the chicken skin-side down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip over and cook 1 minute more.
- Sprinkle the lemon sugar over the chicken and transfer the skillet to the oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 25 minutes.
- Remove chicken from oven—be careful! The handle will be hot! Cut the remaining 2 tbsp of butter into small pieces and scatter around the chicken. Pour lemon juice over everything. Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.
Notes
- Ensure the chicken is well coated with the marinade for maximum flavor.
- Using a thermometer ensures that the chicken is safe to eat.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 150mg