Balsamico Roast Chicken and Potatoes
Recipe: #13473
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"
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 400°F.
Step 2
Mince onion, garlic, herbs, and pancetta together. Add 2 tsp balsamic vinegar, and oil.
Step 3
Quarter the chicken. Flatten as much as possible. Stuff most of the herb mixture under the skin. Toss potatoes with remaining herb mixture.
Step 4
Place the bird skin side up in large flat roasting pan. Scatter potatoes around it. Sprinkle everything with salt and pepper.
Step 5
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.
Step 6
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.
Step 7
Let stand 5-10 minutes at room temperature Present on a warmed platter with the potatoes, sprinkling everything with the remaining balsamic vinegar
Tips
No special items needed.