Giadas Balsamic Chicken Drumettes Recipes

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.

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.