Balsamico Roast Chicken and Potatoes
July 28, 2014
Categories: Chicken, Potatoes, Mediterranean, Sunday Dinner, Oven Roast, No Eggs, Non-Dairy, Herbs, Bone-in Pieces, Chicken Dinner, more
"This delicious pairing comes from "The Italian Country Table" by Lynne Caspar. It's become a family favorite in my house, as well as a dish we frequently use for entertaining. Don't let the ingredient list scare you - it's minced together and rubbed into the chicken. Roasting is largely unattended"
- Serving Size: 1 (819.6 g)
- Calories 765.4
- Total Fat - 21.4 g
- Saturated Fat - 5 g
- Cholesterol - 366.8 mg
- Sodium - 574.1 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 7.9 g
- Sugars - 4 g
- Protein - 83.7 g
- Calcium - 85.9 mg
- Iron - 5.4 mg
- Vitamin C - 30.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Preheat oven to 400°F.
Mince onion, garlic, herbs, and pancetta together. Add 2 tsp balsamic vinegar, and oil.
Quarter the chicken. Flatten as much as possible. Stuff most of the herb mixture under the skin. Toss potatoes with remaining herb mixture.
Place the bird skin side up in large flat roasting pan. Scatter potatoes around it. Sprinkle everything with salt and pepper.
Roast 20 minutes, then pour in 1/2 cup wine. Roast another 70 minutes or so, until the thigh reaches about 175°F on an instant-read thermometer. Baste the potatoes and chicken frequently with the pan juices. Add more wine if the pan becomes dry.
If after an hour of roasting, the chicken isn't browning, raise the oven temp to 500°F for a few minutes to crisp the skin.
Let stand 5-10 minutes at room temperature Present on a warmed platter with the potatoes, sprinkling everything with the remaining balsamic vinegar
No special items needed.