Espresso Roasted Chicken

Espresso Roasted Chicken

What You Will Need:

1 lb. red potatoes

2 large carrots

1 medium red onion

1 tablespoon Patricia & Paul Tuscan Herb Infused EVOO

1/2 tsp. dried oregano

1 cut-up chicken

1 cup Patricia & Paul Espresso Infused Dark Balsamic

3 tablespoons brown sugar

Chopped parsley

Preheat oven to 425F. 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 165F. Transfer chicken and vegetables to a platter. Strain pan juices into measuring cup; discard fat. Pour juices over chicken and vegetables. Garnish with parsley.