The Pioneer Woman Tasty Kitchen
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Balsamic Lemon Chicken

4.91 Mitt(s) 11 Rating(s)11 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 5

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Level: Easy

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Description

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?

Ingredients

  • 8 pieces Chicken (legs And Thighs, Skin On, Bone-in)
  • 2 Tablespoons Balsamic Vinegar
  • 2 whole Lemons, Zested, 1 Juiced, And The Other Cut Into Wedges
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Ground Black Pepper
  • 2 Tablespoons Sugar
  • 2 Tablespoons Canola Oil
  • 4 Tablespoons Unsalted Butter

Preparation

Prick the chicken pieces all over with a fork and set aside.

In 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.

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

Preheat the oven to 400 degrees F.

Heat 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.

Remove chicken from oven. Cut remaining 2 tablespoons of butter into small pieces and scatter around chicken. Pour the lemon juice over everything. Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.

9 Comments

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gamps on 3.2.2011

I made this dish with boneless skinless thighs and my husband adores it. Thanks for posting the recipe – it’s become one of our favorites.

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jkbybee on 1.13.2011

Has anyone tried this in the crockpot? I adore all these ingredients, and will attempt this in my crockpot for next week’s menu. I’ll let you know!

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Amy Taylor Wright on 1.4.2011

I adore this chicken dish! Thank you so much for the recipe! Tonight, I’m trying 1/2 of the thighs without skin! So far it looks like they’ll be yummy!

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Very Culinary on 12.20.2010

@rach99 No I haven’t. I do believe that the darker meet (bone-in) lends to a juicier texture and retains the flavor better. However, the sauce itself in this dish is so outstanding, I bet chicken breasts would still be super yummy. You should try it and let us know.

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rach99 on 12.17.2010

Have you tried this with boneless, skinless breasts or thighs. We prefer our chicken without bones. Just wondering.

11 Reviews

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gamps on 6.4.2013

Our family loves this recipe – it’s one of our favorites!

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marksoc on 1.27.2012

My husband made this for the family on a worknight for dinner. Easy enough, way out of the park for yumminess!

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equustel on 4.8.2011

This was fantastic! Husband went back for seconds, and so did I. Will be making again!

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afrigal76 on 3.14.2011

Love, love, love it. I just backed off the butter as the skin added plenty of fat for my tasted.

Delish and great for company.

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3kiddofoodies on 3.2.2011

This received the highest possible rating from my three kiddo foodies. Three thumbs up to outer space and all the way back to earth. Then they told me to print it and put it in a sheet protector for frequent use. This is the highest honor that the kiddo foodies bestow. Dad and I loved it too. After reading the other reviews, I’ll give it a try with a combo of bone in thighs and bone in breasts for my two white meat lovers.

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