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Espresso Roasted Chicken
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Espresso Roasted Chicken
Category
Meat and Poultry
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Ingredients
- 1 lb. red potatoes
- 2 large carrots
- 1 medium red onion
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 1/2 tsp. dried oregano
- 1 cut-up chicken
- 1 cup Fustini's Espresso Bean balsamic
- 3 tablespoons brown sugar
- chopped parsley
Ingredients
Directions
- Preheat oven to 425 degrees F. In a large roasting pan, toss vegetables with olive oil and 1/4 teaspoon of each oregano, salt, and pepper. Pat chicken dry with paper towel, place on top of vegetables and sprinkle with 1/2 teaspoon salt. Roast for 20 minutes.
- Meanwhile, in a 2-quart saucepan, stir vinegar, sugar, 1/4 cup water, remaining 1/4 teaspoon oregano, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling on medium-high, stirring. Reduce heat, simmer for 8 to 10 minutes or until thickened and slightly syrupy.
- Brush chicken with sauce. Roast for 15 minutes Brush with sauce, roast for 10 minutes or until the thermometer inserted into the thickest part reaches 165 degrees F. Transfer chicken and vegetables to a platter. Strain pan juices into measuring cup, discard fat. Pour juices over chicken and vegetables. Garnish with parsley.
Recipe Note
Use your favorite herb-infused olive oil. Adapted from delish.com