Ingredients for Balsamic Roast Italian Chicken
- 1 (3-4 lb) whole fryer chicken
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Dried Thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
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How to Make Balsamic Roast Italian Chicken
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently loosen the skin of the chicken breast and legs. Carefully slide your fingers underneath to create pockets and spoon the herb mixture evenly inside.
- Place the chicken in a shallow roasting pan, breast side up.
- Roast for 70-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Remove the chicken from the oven, tent loosely with foil, and let rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
5g
Fat
80g
Carbs
0g
