I totally mean this too! This is the EASIEST recipe and you’ll impress everyone by making it because it’s delicious. It’s also CHEAP so college students if you live in a house or apartment you can make this and feed yourself and your roommates in an elegant way. It sure beats mac and cheese from a box! I promise you, this is the real deal. Actually making this easy recipe was an accident for me because I had intended to roast a whole chicken but I defrosted a cut up chicken mistakenly. I decided, what the heck, I’ll roast the cut up chicken and I’ll tell you it was just as wonderful as the whole chicken in half the time. I will always do it this way from now on for sure!
Balsamic Roasted Chicken
First get a big, cut up chicken from the store. Easy so far, right? You can get them on sale frequently, and just throw it in your freezer until you need it. Thaw it out first of course before you try to cook with it though. Preheat your oven to 450 degrees.
Next, cut up 4 potatoes, throw in a third of a bag of small carrots, and a whole onion chopped in large chunks. Cover all those with a quarter cup of extra virgin olive oil (EVOO), a sprinkle each of garlic powder, herbs de province, salt and pepper.
Now take the chicken pieces, put them in the baking pan, and cover it with the same stuff as above, a quarter cup of EVOO and a sprinkle of garlic powder, herbs de province, salt and pepper. Add a half cup of balsamic vinegar to the chicken and put it in the oven, skin side up for 50 minutes uncovered.
Here’s the great thing, at this point you could be absolutely done and serve it the way it is as a complete meal. I like to go a step further and make a gravy for the chicken because my family is saucy and always likes something to dip their food into. Don’t be afraid because gravy is really easy to make so if you have the time, take the next step.
Gravy is not difficult, believe me. You take a tablespoon of butter and melt it in a saucepan on medium heat. When it’s melted take 2 tablespoons of flour ( I use rice flour because it’s gluten free), and add it to the pan and stir until combined. It will suck up all the butter and make a sticky paste. That’s ok, don’t get nervous. I stir it around for another minute to brown the flour/butter paste a bit. Then, you add half of the drippings from your pan of roasted chicken and stir, stir, stir until combined. Next, you add the other half of the drippings and stir again. This is the point at which you make the decision, is it thick enough? Is it too thick? If it’s too thin, add more flour. If it’s too thick, add more pan drippings, and if you’re out of drippings, add chicken broth. I always add salt and pepper to my gravy and let it get a bit bubbly on the stove for a few minutes before serving. Then you pour it into a gravy boat (or just pour it from the pan onto your plates) and serve.
At this point, if you’ve made gravy, pour a little over your meat and veggies. If you haven’t then just serve it the way it is and it’s fantastic either way! The balsamic adds a nice flavor to the chicken and I’m not a big balsamic fan so believe me when I say that it really gives the chicken a lovely flavor. Plus, the balsamic gives the skin a nice dark color, and even if you take the skin off it still looks pretty to serve it that way.
So, that’s my quick, easy and delicious balsamic roasted chicken. Anyone can make it and look like a real chef to their husband, significant other, or roommates. It’s an elegant meal and a complete “one dish meal” too so that means not too much clean up which is always important to me since I can’t enjoy the rest of my evening until my kitchen is spic and span! Let me know how you like it if you try it. If you think about it, there are very healthy ingredients involved in this meal-meat, vegetables, spices, EVOO, salt and pepper. Eat this healthy meal and it will help you live a life of vitality- like Valerie!