Welcome to the second day of the Challenge! This recipe came from a friend , and it’s for a whole chicken (about 4lbs) I made this instead with chicken drumsticks for lunch along with mashed potatoes and steamed carrots. Make it a one skillet or pan meal by quartering up some root vegetables , carrots, potatoes onions if your short on time. Tastes delicious!
3 tablespoons balsamic vinegar
3 tablespoons chicken broth
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh chopped oregano
2 tablespoons fresh chopped rosemary
3-4lbs Chicken, whole or cut up . You can even use all thighs, or all drum sticks, whatever you have on hand.
Combine sauce ingredients. *For a one pan or skillet dinner with vegetables – Place your vegetables if using in the bottom of a greased pan , or cast iron skillet. Butterfly the chicken and split open to face down (breast side up) on the vegetables. Pour sauce over the chicken and vegetables. You would cook it about 40-45 minutes at 400 or until the temp reached 165 in the thickest part of the breast.
If you aren’t using vegetables just grease your pan and place chicken in the pan. Pour sauce over chicken and cook for same amount of time or until the temp reaches 165. *Note, that if you are cooking pieces rather than the whole chicken it could cook quicker, check after 35 minutes *
Enjoy! See you tomorrow for Day 3! 🙂
Did you miss Day 1? First I’ll ask why on earth did you miss day 1!? That’s horrible, but I’ll forgive you (for now) , if you happen to miss a day (which you really should’t) just come back and click on the new tab at the top of the blog. Just hit Recipe Challenge and you can find all the days there , but I warn you….do not miss a day. 🙂