Sorry for the delay in posting, things are always a roller coaster in my life. Here is my most recent favorite, Balsamic glazed chicken! This recipe is so, so easy. I can't stress enough how perfect it is on a cold night in with the babe. The Chicken is Split or butterflied before Roasting giving it fast baking time as well as the option to cook either on the grill or in a crock pot as well. The vegetables, or winter roots, are roasted in the pan under the chicken, absorbing all the juicy goodness and making them perfectly seasoned and tender.
You will need;
1 6-7lb Split or Butterflied whole fresh Chicken*
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil
3 tablespoons Herbs de Providence or any other Salt Free poultry seasoning**
3 teaspoons salt, divided
1 tablespoon fresh ground black pepper
1/4 stick of butter
6 sprigs fresh rosemary and thyme
1 whole lemon juiced and remains saved
1 1/2lbs Yukon gold potatoes, wedge sliced
1 white onion, thickly sliced
2 carrots, thickly sliced
1 head of garlic cut in half width wise
1 bulb of fennel, thickly sliced
1 teaspoon olive oil, reserved
Preheat oven to 400°F. in a bowl whisk together balsamic, olive oil, lemon juice, 2 of the teaspoons of salt, pepper and dried herbs to emulsify. Toss the potatoes, onion, lemons remains, carrots and fennel slices in the reserved teaspoon of olive oil. Scatter vegetables loosely in a large heavy bottom pan or steel lasagna pan. (i don't recommend a glass pan as the vegetables wont get crisp enough).Reserve 4 sprigs of both the rosemary and thyme. Chop remaining fresh herbs and in another bowl cream with butter and 1 teaspoon of salt. Place chicken, breast side up, on top of vegetables in pan. Massage chicken sensually with balsamic dressing mix and separate breast skin with fingers or spatula. Stuff between skin and breast meat butter mixture and again, massage chickens breasts. Make sure balsamic mixture covers all of chicken. Any remainder of balsamic sauce let pool under chicken onto vegetables. Wedge 4 each of the fresh sprigs of herbs in the chickens cavity on each side along with the garlic pieces.
Bake in oven at 400°F for 35 minutes and then drop the oven temperature to 350°F and continue to bake for 35 minutes. By the end of this hour if chicken does not seem crispy enough, put back in oven and broil for about 2-5 minutes. When done baking let rest in pan for 20 minutes before cutting to seal the juices in.
I served this bad boy with some lemon garlic green beans and my boyfriend was needless to say smitten with me and asking for thirds.The juices that remain in the pan are amazing. You can remove the chicken and vegetables to cool and place the pan back in under broil to thicken up the saucy goodness and serve it as a reduction over the chicken and vegetables!
Happy nomz
*Any butcher will split or butterfly your whole fresh chicken for free at most grocery stores
** I was out of this particular herb blend so in a pinch (har har) I used Perfect Pinch Original- No salt by McCormick.
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