Created by dianegrapegrower on July 28, 2014
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