6-Year Balsamic Glazed Chicken | Rao's Homemade

6-Year Balsamic Glazed Chicken

Ingredients
  • -For Chicken-
  • 1 3 ½ pound chicken, halved and quartered
  • 1 tablespoon Rao’s Homemade Ligurian Olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Fresh Italian parsley, chopped for garnish
  • 3 Medium sized lemons, 1 sliced into 1/8th inch rings for garnish, 2 lemons juiced for balsamic glaze preparation with seeds removed
  • - For Balsamic Glaze-
  • 1 tablespoon freshly squeezed lemon juice
  • ¾ cups Rao’s Homemade 6-year balsamic vinegar
  • 1 tablespoon fresh Italian parsley, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
ABOUT

“The backbone of my marinade is the balsamic which is bright and lively with robust flavors, creating a modern interpretation of my Uncle Vincent’s incredible original lemon chicken recipe. Taken to the grill or broiled, it’s a great summertime dish that will knock your socks off and have your guests begging for the recipe.”

– Frank Pellegrino Jr.

DIRECTIONS
01

Pre-heat oven to 400F.

02

Balsamic glaze Preparation:
While oven is heating, mix all the ingredients in glass or non-reactive mixing bowl and stir. Set aside and allow to rest.

03

Lightly brush skin side of the chicken with olive oil. Season with salt and pepper to taste. Cover with aluminum foil and place into pre-heated oven and allow to roast for 25 minutes.

04

Whisk together Balsamic Glaze, then using a basting brush, add Balsamic glaze to topside of chicken. Set aside remaining glaze for use later. Return chicken to oven uncovered and allow to cook for 10-15 minutes or until skin is golden brown. Remove and leave uncovered.

05

Whisk the remaining Balsamic Glaze and pour over the chicken. Switch oven to low broil and return the chicken for 3-5 minutes or until the skin begins to
blister and char slightly. Remove from oven, plate, pour juice from baking tray over plated chicken, garnish with spritz of freshly squeezed lemon, place lemon rings atop chicken and dust with chopped parsley and serve immediately.

PRODUCTS USED
6-Year Balsamic Condiment
A condiment balancing sweetness and acidity made from Trebbiano and Lambrusco grapes and aged in open wood barrels, resulting in a complex flavor that’s ideal for cooking.
Ligurian Olive Oil
A fruity and fragrant olive oil with a delicate aroma and notes of pine nut made in the Ligurian region of Italy, famous for its rich soil upon which olive…