1/4 cup Blueberry Balsamic Vinegar + 2 Tbsp.
¼ cup Dijon mustard + 2 Tablespoons
¼ cup chicken stock or broth
¼ cup lemon juice + 2 Tablespoons
1 whole roasting chicken or chicken pieces and parts
½ pint blueberries
2 to 3 Tablespoons dried sage leaves
1 Tablespoon dried Thyme leaves
Directions:
¼ cup Dijon mustard + 2 Tablespoons
¼ cup chicken stock or broth
¼ cup lemon juice + 2 Tablespoons
1 whole roasting chicken or chicken pieces and parts
½ pint blueberries
2 to 3 Tablespoons dried sage leaves
1 Tablespoon dried Thyme leaves
Directions:
Preheat oven to 400.
Whisk together ¼ cup blueberry balsamic, ¼ cup Dijon, ¼ cup chicken stock, ¼ cup lemon juice, sage and thyme.
Place chicken or chicken parts in large baking dish or large roasting pan with rack removed. Pour marinade over chicken. Loosely cover chicken with foil (I prefer to tent it). Bake until thermometer reads 170, basting every 10 to 15 minutes. Remove foil from chicken and continue roasting uncovered until meat thermometer reads 180 and skin is browned and crispy.
While chicken is resting stir remaining vinegar, mustard and lemon juice into small skillet on medium high heat. When mixture begins to bubble add blueberries and reduce by half. Slice chicken and serve with blueberry sauce.
Whisk together ¼ cup blueberry balsamic, ¼ cup Dijon, ¼ cup chicken stock, ¼ cup lemon juice, sage and thyme.
Place chicken or chicken parts in large baking dish or large roasting pan with rack removed. Pour marinade over chicken. Loosely cover chicken with foil (I prefer to tent it). Bake until thermometer reads 170, basting every 10 to 15 minutes. Remove foil from chicken and continue roasting uncovered until meat thermometer reads 180 and skin is browned and crispy.
While chicken is resting stir remaining vinegar, mustard and lemon juice into small skillet on medium high heat. When mixture begins to bubble add blueberries and reduce by half. Slice chicken and serve with blueberry sauce.
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