Balsamic Roasted Chicken

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR CLASS MENU: Balsamic Roasted Chicken Roasted Acorn Squash Balsamic Reduction Sauce Simple Salad with a Homemade Vinaigrette INGREDIENTS YOU'LL NEED: 8 bone-in, skin-on chicken thighs ¼ cup balsamic vinegar 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary salt and black pepper to taste fresh parsley, chopped (for garnish) 2 small acorn squash, halved and seeded 2 tablespoons olive oil 2 tablespoons honey ½ teaspoon ground cinnamon Salt and black pepper to taste ½ cup balsamic vinegar 2 tablespoons honey 1 teaspoon cornstarch (optional, for thickening) 4 cups mixed lettuce (such as romaine, red leaf, or green leaf lettuce) 2 medium carrots, peeled and shaved into ribbons using a vegetable peeler 1/4 cup extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup 1 clove garlic, minced (optional) Salt and pepper to taste EQUIPMENT YOU'LL NEED: oven preheated to 400°F baking sheet mixing bowls whisk aluminum foil basting brush cutting board sharp chef’s knife measuring cups and spoons small saucepan