I used to buy whole chickens from my local butcher shop and hack them apart myself. (Thanks Julia Child!) Then I realized I buy them from a butcher shop, and there are services that butchers provide, like butchering chickens… (Not my finest “a-ha” moment.) The glaze for this recipe is enough for a 3 (ish) lb chicken, I use fryers, because that is what my butcher sells. You can use this on a whole chicken, or pieces, and it can be easily doubled for a larger bird.

Here’s What You Need For The Vinaigrette Glaze:

2 lg cloves of garlic minced

½ c olive oil

3 TBS White balsamic vinegar

1TBS brown sugar

1 tsp oregano (and/or basil, parsley & rosemary- Whatever you like the best)

Salt & Pepper

Here’s What You Do:

Preheat your oven to 425 degrees (It might seem high, but I’ve found this to be the best temp for crispy skin and juicy chicken!)

Lightly whisk (or stir with a fork) to combine the ingredients in a bowl. Drizzle a little bit of the glaze in the bottom of a large roasting pan to keep the pieces from sticking as they cook. Spoon the glaze over the chicken. It should balance out to about 2 TBS per piece. Bake uncovered for about 20 minutes per pound, or until it reaches the temperature of 165 degrees.