ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
BALSAMIC CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
- Preheat the oven to 450 degrees F.
- Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
- Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
- Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
- Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
BALSAMIC CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
- Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
- Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Make and share this Roasted Chicken With Balsamic Vinaigrette recipe from Food.com.
Provided by seahorse73
Categories Whole Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
- Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
- Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F.
- Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
- Roast until the chicken is just cooked through, about 1 hour.
- If your chicken browns too quickly, cover it with foil for the remaining cooking time.
- Transfer the chicken to a serving platter.
- Place the baking dish on a burner over medium-low heat.
- Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings.
- Drizzle the pan drippings over the chicken.
- Sprinkle the lemon zest and parsley over the chicken, and serve.
Nutrition Facts : Calories 480.4, Fat 35.8, SaturatedFat 9.5, Cholesterol 142.6, Sodium 198.7, Carbohydrate 3, Fiber 0.2, Sugar 1.8, Protein 34.2
BALSAMIC-ROASTED CHICKEN WITH LEMON
Steps:
- Mix marinade and lemon juice until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each chicken piece with marinade mixture.
- Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Cover rimmed baking sheet with foil; spray with cooking spray. Remove chicken from marinade; place chicken on prepared baking sheet. Discard marinade.
- Bake 45 min. to 1 hour or until chicken is done (165°F).
- Sprinkle with parsley and lemon zest.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 390 mg, Carbohydrate 9 g, Fiber 0.6539 g, Sugar 6 g, Protein 30 g
SEARED LEMON CHICKEN WITH GARLIC, HONEY & BALSAMIC VINEGAR
A tasty, lemony, low fat dish. Needs to be marinated for 30 minutes. Accompany with rice and a green vegetable.
Provided by Carolyn Jay
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
- Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
- Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
- Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.
More about "balsamic lemon chicken food"
LEMON-BALSAMIC MARINATED CHICKEN BREASTS - TODAY.COM
From today.com
Estimated Reading Time 2 mins
BALSAMIC LEMON CHICKEN - TASTY KITCHEN
From tastykitchen.com
4.9/5
BALSAMIC LEMON CHICKEN RECIPE - BELLY FULL
From bellyfull.net
Ratings 17Calories 215 per servingCategory Main Course
LEMON BALSAMIC GRILLED (OR PAN-FRIED) CHICKEN - JOYOUS …
From joyousapron.com
LEMON BALSAMIC CHICKEN - PERFECT KETO
From perfectketo.com
BALSAMIC CHICKEN MARINADE (FOR GRILLING / PAN SEARING)
From lemonblossoms.com
SHEET PAN LEMON BALSAMIC CHICKEN AND VEGETABLES
From withpeanutbutterontop.com
EASY BALSAMIC CHICKEN - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (111)Calories 288 per servingCategory Main Course
LEMON-BALSAMIC CHICKEN THIGHS RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 25 minsCategory Healthy Chicken Thigh RecipesCalories 340 per serving
CHICKEN BREASTS, WITH ONIONS & MUSHROOMS AND LEMON/CILANTRO …
From reddit.com
HOW TO MAKE BUTTERY BALSAMIC CHICKEN - FOOD52
From food52.com
BALSAMIC CHICKEN MARINADE - CARLSBAD CRAVINGS
From carlsbadcravings.com
HONEY BALSAMIC CHICKEN RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love