Recipes

Roasted Balsamic-glazed Chicken

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1 4-5lb roasting chicken, inner bits removed

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons herbes de provence

1 large navel orange, juiced and zested, quarters reserved

a few sprigs of fresh rosemary

8 cloves of garlic, peeled

3 fennel bulbs, cut in large pieces

4 medium carrots, peeled and cut in large pieces

1 lb tiny new potatoes, or larger ones cut in 2-in pieces

1 medium vidalia onion, 1/2 thinly sliced, half cut in large pieces

1) Preheat the oven to 500 degrees F.

2) Combine the vinegar, olive oil, salt, pepper, herbes de provence, orange juice and zest and whisk until emulsified.

3) Place the potatoes carrots, fennel, and the thinly sliced onions in the dutch oven.

4) Rinse the chicken well and pat dry with paper towels.

5) Place the rosemary, garlic cloves, large pieces of onion, and orange quarters inside the chicken. Place the chicken on top of the potatoes and veggies in the pan.

6) Pour the glaze over the chicken, making sure to completely coat it.

7) Put the chicken in the oven and reduce the temp to 400 degrees F. Cook uncovered for about 30 minutes.

8) About 10-15 minutes before it’s done, remove the foil. Remove the chicken from the oven and let it rest for at least 15 minutes and serve.

Yield: 4 servings
Prep Time: 0 hr 20 mins
Cook Time: 1 hr 10 mins
Ready In: 1 hr 10 mins
   
Category: Main Course
Main Ingredient: Chicken
Cooking Method: Roasting
Recipe Tags: Roasted Balsamic-Glazed Chicken Balsamic-Glazed Chicken
   
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