Roast Chicken With Balsamic Mustard Pan Sauce

Name: Roast Chicken With Balsamic Mustard Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large cloves garlic; 1 1/2 teaspoons kosher salt; 6 bone-in, skin-on chicken breast halves; 2 teaspoons (packed) finely grated lemon zest (about 2 large lemons); 2 tablespoons fresh lemon juice; 2 teaspoons chopped fresh rosemary; 1/3 cup Dijon mustard; 1/3 cup packed light brown sugar; 1/3 cup balsamic vinegar; 1/4 cup extra-virgin olive oil

Servings: persons

1
Toss the minced garlic with the kosher salt and set aside.
2
Wash the chicken pieces and pat dry with paper towels. Press down on each piece with the palm of your hand to flatten slightly. The rib cartilage will pop away or break in half. If it doesn't, use kitchen shears to remove it, there is not much meat on that part of the chicken anyway. Coat each chicken piece roughly with the garlic mixture and place in a large ziplock bag.
3
Combine all of the remaining ingredients in a medium bowl and whisk vigorously to emulsify. Pour over the chicken in the bag, rotating the bag to coat the chicken evenly with the marinade. Refrigerate for 6-24 hours.
4
One half hour before baking, remove the chicken from the refrigerator to take off the chill. Pour the chicken and the marinade into a 10 x 14 baking dish, placing the chicken pieces in a single layer and skin side up.
5
Preheat the oven to 400 F.
6
Place the chicken in the oven to roast. After 30 minutes, baste every 10 minutes with the marinade, and bake for a total of about 50 minutes to 1 hour. As it cooks, the marinade will bubble and reduce. The chicken is done when it turns deep brown and the pan juices have reduced and thickened. The sides of the pan will be very dark brown and look almost burned.
7
Remove the pan from the oven; transfer the chicken pieces to a serving platter and tent with foil. With a large spoon, spoon off as much fat as possible from the sauce and discard. If sauce seems dry, add a small amount of water to the pan, then use a wooden spoon to scrape the baked-on pan drippings from the sides and corners of the pan to form a slightly thickened, deeply colored, rich-looking sauce. Pour this beautiful sauce over the chicken and serve immediately

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 large cloves garlic, 1 1/2 teaspoons kosher salt, 6 bone-in, skin-on chicken breast halves, 2 teaspoons (packed) finely grated lemon zest (about 2 large lemons), and more.

Yes, Roast Chicken With Balsamic Mustard Pan Sauce 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.

That's it — enjoy your meal!