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Balsamic Lemon Chicken

4.9(12)

With crispy skin, sweet sugar, tart lemon, and smooth, buttery pan juices engulfing every nook and cranny, is it any wonder why this is my favorite chicken dish?

by Very Culinary·published 2010-09-14

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Main CoursesPoultry

Servings

Total time

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prep 10 min

Calories / serving

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Ingredients (8)

serves

8 pieces Chicken (legs And Thighs, Skin On, Bone-in)chicken
2 Tablespoons Balsamic Vinegarbalsamic-vinegar
2 whole Lemons, Zested, 1 Juiced, And The Other Cut Into Wedgeslemon
2 teaspoons Kosher Saltsalt
2 teaspoons Ground Black Pepperpepper
2 Tablespoons Sugarsugar
2 Tablespoons Canola Oilcanola-oil
4 Tablespoons Unsalted Butterbutter

Instructions (6 steps)

01Prick the chicken pieces all over with a fork and set aside.
02In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and pepper. Add the chicken and turn to coat. Refrigerate for at least 20 minutes.
03Mix the sugar with the remaining lemon zest in a small bowl and set aside.
04Preheat the oven to 400 degrees F.
05Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 tablespoons of the butter, and 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 inserted into the thickest part of the thigh reads 165 F, about 25 minutes.

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Not rich — missing servings, total time, or calories.