Ingredients
- 1/4 medium yellow onion, minced
- 3 garlic cloves, minced
- 1/4 cup fresh basil, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1 1/2 ounces pancetta ham, minced
- 5 tablespoons balsamic vinegar, divided
- 1 tablespoon oil (extra virgin olive oil)
- Salt and pepper
- 3 1/2 pounds chicken pieces (bone-in, skin-on)
- 6 medium Yukon gold potatoes, scrubbed and cut into 2-inch chunks
- 1 cup dry white wine
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Mince onion, garlic, herbs, and pancetta together. Add 2 tsp balsamic vinegar, and oil.
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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.
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Step 4: Place the bird skin side up in large flat roasting pan. Scatter potatoes around it. Sprinkle everything with salt and pepper.
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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.
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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.
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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
We hope you enjoy this recipe!
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