Tuesday, March 29, 2011

Vinegar Marinated Roast Chicken Recipe

Back when I lived in the land of plenty a run to Trader Joe's was no big deal—and not something you would talk freely about with your friends. In foodie circles TJ's was snubbed for not being green enough (too much packaging), not local enough (who knew where all those rice crackers and coffee beans where coming from), and generally not expensive or unique enough to garnish praise from those in the know.

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.


Adapted from Cheryl Rule


Makes 4 servings

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

1. 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.

2. 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.

3. Roast for about 30 minutes, or until a thermometer inserted in the thickest part of the breast registers 175°F. Serve immediately.

6 comments:

  1. What unique recipes you have. Vinegar chicken, I have never tried this but it sound so good!! Thanks :)

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  2. Please do! And let me know how it turns out!

    Kate

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  3. Ooohh! I have that same vinegar from TJs and it's so good. I'm going to try this with boneless chicken breasts (bones freak me out) or maybe even tofu and see how it turns out!

    Thanks for the great recipe!

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  4. Sounds good Ali! I think tofu would be yummy too!

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  5. I tried it and it was awesome! I even blogged about it :) www.greenandlean09.blogspot.com

    I love your blog, thanks for your posts!
    Ali

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  6. I just bought a bottle of this vinegar today and was searching the web for recipes. Thanks for posting this one. It sounds good and I'll give it a try soon.

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