Cast Iron Roasted Chicken With Strawberry Rhubarb Balsamic Glaze – a delicious recipe with Strawberry Preserves, onion, balsamic vinegar, red wine vinegar, salt, stalks rhubarb. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 425 degrees F.
2
In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.
3
Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt. Place the chicken skin side down and allow to crisp and golden, 7 to 10 minutes. Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes. Remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and cook another 5 to 7 minutes.
4
Serve the chicken on a platter with additional sauce on the side to spoon over the top.
781
kcal
Calories
18
g
Fat
8
g
Carbs
141
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup Bonne Maman Strawberry Preserves, 1/2 cup chopped onion, 1 tablespoon balsamic vinegar fig reduction, 1 tablespoon red wine vinegar, and more.
Yes, Cast Iron Roasted Chicken With Strawberry Rhubarb Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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