I love Giada De Laurentis’s idea of adding balsamic vinegar to chicken marinade (isn’t she pretty?). In her new cookbook “Giada’s kitchen”, she has a recipe for sweet and sticky chicken drumsticks using this vinegar.
I liked the idea but I changed the recipe (quite a bit). I thought she put too much sugar and honey which will make the chicken taste waaaaay too sweet, the oven temperature too high which might (probably will) burn the chicken (because of the honey and sugar) and also cause the meat to shrink from the high roasting heat. So, here is my version. It turned out just perfect, as you will see in the end.
By the way, there is a poll here on the right side column where you can vote for your favorite protein. I see that for now, chicken is leading. Don’t forget to vote for your favorite candidate.
Balsamic and sweet roasted chicken
Inspired by Giada De Laurentis sweet and sticky chicken drumsticks recipe
Makes 4-6 servings
½ cup balsamic vinegar
1/3 cup honey (½ cup in original recipe)
¼ cup light brown sugar (½ cup in original recipe)
¼ cup soy sauce (I use low sodium soy)
3 rosemary sprigs, leaves picked off the stem
5 garlic cloves, sliced
Ground black pepper
3 tablespoons extra virgin olive oil
4 whole chicken legs, split to drums and thighs, or use 10-12 drumsticks
Combine all the marinade ingredients together in a big dish (like a 3 * 9-inch pan) which you will use for baking the chicken. Add chicken and mix well. Cover and marinade for 1-2 hours.
Roast the chicken with the marinade in a 350 F degrees oven for 50-60 minutes.
If you see that the skin is getting too dark, place an aluminum foil loosely over the chicken to prevent the skin from browning too much.
This chicken turned out delicious!
More chicken recipes:
Leftovers: Roasted Chicken
Roasted chicken with orange-mustard marinade, yellow jasmine rice, steamed broccoli
Whole roasted chicken with chardonnay-tarragon sauce, roasted potatoes and carrots
Chicken thighs, Israeli couscous, steamed cauliflower, and salad with feta