Parmesan Chicken with Balsamic Butter Sauce

• Recipe by Anthony Roselli

Grated Parmesan cheese gives Roselli's roasted chicken a lovely crisp crust without the trouble of frying.

Ingredients

1. One 3-pound chicken, cut into 8 pieces
2. 1/4 cup extra-virgin olive oil
3. 1/4 cup freshly grated Parmesan cheese
4. 2 tablespoons minced oregano
5. 2 garlic cloves, minced
6. Salt and freshly ground pepper
7. 1 cup chicken stock or canned low-sodium broth
8. 1/2 cup balsamic vinegar
9. 2 tablespoons cold unsalted butter

Directions

1. Preheat the oven to 400°. In a large bowl, toss the chicken pieces with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken pieces, skin side up, on a large rimmed baking sheet and season with salt and pepper. Bake for about 45 minutes, or until lightly browned and just cooked through.
2. Meanwhile, in a small saucepan, combine the chicken stock and vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.

Serve With

Sautéed spinach or steamed broccoli and roasted potatoes.