Balsamic Chicken

This balsamic chicken is at the very top of my recipe list, it's one of my all time favorites and I like to bust it out when I really want to impress someone. The first time I made this, my boyfriend said, "tastes like fine dining." He's right, it's so elegant and flavourful but at the same time, so simple to make.

Everytime I make this chicken I comment that if I were ever on one of those cooking competition shows (in my dreams) like "Hell's Kitchen" or "Top Chef," that this would be my "signature dish," it is just that good. This balsamic chicken will seriously knock your socks off, I would even suffer the wrath of Gordon Ramsay to prove it.

RECIPE:
2 chicken legs & 2 chicken breasts, bone in
1 cup balsamic vinegar
4 TBS honey
2 TBS melted butter
1/2 tsp salt
1 tsp pepper

Preheat the oven to 375 degrees. Season the chicken with salt and pepper and place on a roasting rack. Brush the chicken with melted butter and place in the oven. Roast the chicken for about an hour, basting twice. In a small bowl, dissolve the honey into the balsamic vinegar. Remove the chicken from the oven. Place the chicken in the same roasting pan and pour the balsamic mixture over all of the pieces. Return the chicken to the oven and cook for another 15 minutes or so, brushing the balsamic mixture over the chicken every 5 minutes. Remove the chicken from the oven and place on a plate. Loosely cover the chicken with tin foil and allow to rest for about 10 minutes. While the chicken is resting, return the pan with the balsamic mixture to the oven and allow the mixture to thicken slightly (about 10 minutes.) Serve the chicken with an extra drizzle of the sauce.