Now I see a run to Trader Joe’s as my biannual (if I’m lucky triannual) occasion to stock up on food that actually tastes better than cardboard. Like squirrels stocking up for the winter, The Professor and I pile our carts (and yes we each have our own cart) high with pasta, olive oil, coffee, and organic milk that I don’t have to take out a small loan for.
On my last run, I picked up a bottle of orange muscat champagne vinegar and immediately thought of a recipe that has been burning a hole in my have-to-make-it folder. I ran across this fruit vinegar marinade on one of my favorite blogs 5 Second Rule and loved the idea for a new twist on roast chicken. I was going to use plain old apple cider vinegar but now finally I had the vinegar to really do it justice.
A flavorful chicken marinade recipe made with fruity vinegar and Worcestershire sauce creates delicious, crispy roast chicken. Dairy and Gluten Free!
Adapted from Cheryl Rule
- 1/3 cup fruit vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 cup olive oil
- 1 (3-4 pound) whole chicken cut into 8 pieces, or 3-4 pounds chicken legs and thighs
- Combine vinegar, Worcestershire sauce and olive oil in a 9 x 13 inch baking dish. Lay chicken pieces in a single layer and season generously with salt and pepper on both sides. Place chicken in vinegar marinade and turn to coat. Cover and refrigerate for several hours, turning occasionally.
- Heat oven to 400°F. Cover a baking sheet with foil and coat with nonstick spray. Remove chicken from marinade (letting excess drip back into dish) and place in a single layer on baking sheet. Pat dry with paper towels.
- Roast for about 30 minutes, or until a thermometer inserted in the thickest part of the breast registers 175°F. Serve immediately.