Ingredients for Balsamico Roast Chicken And Potatoes
- 0 Onion
- 3 cloves garlic, minced
- 0 Fresh Basil
- 0 Dried Basil
- 0 Dried Oregano
- 0 Dried Marjoram
- 0 Pancetta
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt and 1/2 teaspoon black pepper (plus more to taste for potatoes)
- 1 (3 1/2-4 pound) whole chicken
- 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 0 Dry White Wine
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
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How to Make Balsamico Roast Chicken And Potatoes
- Preheat oven to 400°F (200°C).
- In a small bowl, combine the minced garlic, rosemary, thyme, balsamic vinegar, olive oil, salt, and pepper. Mix well to create a fragrant paste.
- Pat the chicken dry with paper towels. Place the chicken in a roasting pan.
- Generously rub the balsamic paste all over the chicken, ensuring it gets into the crevices.
- Peel and chop the potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper.
- Arrange the potatoes around the chicken in the roasting pan.
- Roast for 1 hour and 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender. Baste the chicken with pan juices halfway through.
- Let the chicken rest for 10 minutes before carving and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
88g
Carbs
15g
