Best Giadas Balsamic Chicken Drumettes Recipes

Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Giada's Balsamic Chicken Drumettes image

Provided by Vanessa

Time 2h31m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/2 cup honey
1/4 cup soy sauce
1/2 cup brown sugar
5 sprigs rosemary
5 garlic cloves, halved
10 -12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup fresh flat-leaf parsley, chopped

Steps:

Mix balsamic, honey, brown sugar, soy sauce, rosemary, and garlic in a big ziploc bag.
Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
Add the chicken to the bag and seal trying to leave as little air as possible.
Marinate in the fridge for 2 hours
Preheat the oven to 450°F.
Place chicken on a foil-lined baking sheet.
Bake until the skin is caramelized (about 30 to 35 minutes).
Place marinade in a saucepan and bring to a boil; reduce heat to simmer on low heat until it thickens (15minutes).
Brush some of the cooked marinade over the chicken (once the chicken is cooked).
Sprinkle with sesame seeds and parsley when serving.