Lemon Balsamic Chicken
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
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.
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.