Ingredients for Balsamico Roast Chicken And Potatoes
- Onion
- Garlic Cloves
- Fresh Basil
- Dried Basil
- Dried Oregano
- Dried Marjoram
- Pancetta
- 2 tablespoons balsamic vinegar
- Extra Virgin Olive Oil
- Salt And Pepper
- 1 (4-5 pound) whole chicken
- Yukon Gold Potatoes
- Dry White Wine
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!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
88g
Carbs
15g
