Balsamic Lemon Chicken

Yesterday I hit a great sale and got some new summer clothes for my kids. Doesn't Hannah look cute trying on her new dress with matching hair bows and bracelet? I couldn't get her to look at the camera, she was too excited about the bracelet.

Trying on summer clothes really put me in a summer mood, so I made this meal from Tasty Kitchen. The chicken was very flavorful and, paired with a salad, it made a light summery meal.

printable recipe

Balsamic Lemon Chicken

serves 4

8 pieces chicken (bone-in legs and thighs, skin on)
2 Tbsp balsamic vinegar
2 whole lemons, zested, 1 juiced, and the other cut into wedges
2 tsp kosher salt
2 tsp black pepper
2 Tbsp sugar
2 Tbsp canola oil
4 Tbsp butter

Prick the chicken pieces all over with a fork and set aside. In a large bowl, whisk the balsamic vinegar with the salt, pepper, and half of the lemon zest.

Add the chicken and turn to coat. Refrigerate for at least 20 minutes.

Mix the sugar with the remaining lemon zest in a small bowl and set aside.

Preheat the oven to 400F. Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 Tbsp of butter.

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 165F, about 25 minutes. Cut remaining 2 Tbsp of butter into small pieces and scatter around chicken. Squeeze the first lemon over the chicken.

Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.