Makes 4 servings. Difficulty
1 small 3-1/2 pound chicken, cut into 8 pieces 2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 2 Tablespoons fresh basil, chopped 1 Tablespoon fresh Italian parsley, chopped 2 teaspoons fresh rosemary, chopped 1/2 teaspoon Hungarian paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
Combine olive oil, balsamic vinegar, basil, Italian parsley, rosemary, paprika, salt and freshly ground black pepper in a large zip- lock bag. Add chicken pieces; seal and turn zip-lock bag until chicken is thoroughly coated. Place chicken in refrigerator and marinate for at least 6 hours or overnight.
Remove chicken from marinade (discarding marinade).
Preheat broiler. Broil chicken, bone-side down first, about 6-8 inches beneath broiler element, turning half-way through, for about 30 minutes.
Transfer chicken to a platter and tent with foil to keep warm; let rest for 5-10 minutes. Serve.