Balsamic Lemon Chicken
Ingredients
8 bone in, skin on chicken pieces (legs and thighs)
2 tablespoons balsamic vinegar
2 lemons, zested, 1 juiced, and the other cut into wedges
1 1/2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 tablespoon granulated sugar
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
Method
Prick the chicken pieces all over with a fork and set aside. In a large bowl, whisk the balsamic vinegar with the zest of 1 lemon, salt, and ground pepper. Add the chicken and turn to coat. Refrigerate for at least a few hours, but preferably overnight.
Preheat the oven to 400°F. Mix the sugar with the remaining lemon zest in a small bowl and set aside.
Heat the olive oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt in the butter, then place 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 each piece over and cook 1 minute more. Sprinkle the lemon sugar over the chicken and transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer interested into the thickest part of the thigh reads 165°F, about 30 minutes.
Remove chicken from oven. Pour lemon juice over everything. Serve with lemon wedges on the side, if desired.
NOTES
Quite possibly one of the best chicken dishes you will ever make. Seriously. And I've had friends make it who felt the same. I won't expound; just make it and come back and tell me how shockingly awesome it was.
10 comments:
Oh ya - you told me about this a few months back and I have it sitting here, printed out, on my desk, ready for me to make. It's a sign. I'm making it this week. I swear.
I only have chicken breasts in the house - do you think I could use those, or does it really need the dark meat/fat from the legs/thighs?
You can use breasts, but honestly, I would make them bone in.
Hmm. Okay, that wasn't very convincing. I'll go and buy some legs and thighs!
Haha! Well, I'm not particularly enthusiastic this morning. But no, I'm thinking they really would be alright, but for sure with bone in skin on... and I've just never done this with anything but dark meat. Did you see Tammy at FotF's old post about this?
http://www.foodonthefood.com/food_on_the_food/2008/02/better-than-hal.html
I wasn't sure if I had actually linked you to it. Hers looks less greasy than mine.
Aint nothin' wrong with shiney! Yours looks just as tasty.
I'm going to make it and will report back.
Writing separate e-mail in a minute...
I made it...finally. OUT.STAND.ING.
OH YAY!! That made my morning. So glad you loved it.
I even posted about it this morning - didn't want to wait. I was sad I couldn't link to you, though!
Gorgeous! Love Tammy.
Can't wait to make em! They were SO good at your house! <3
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