Adventures Recipes

Wednesday, January 25, 2006

Balsamic-Roasted Chicken

Balsamic-Roasted Chicken
from The Foster's Market Cookbook

1 chicken, 3 1/2 - 4 pounds
6 sprigs fresh marjoram
1 lemon, halved
1 yellow onion, halved
1/4 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, chopped
Sea salt
Freshly ground pepper

1. Preheat the oven to 400°F.
2. Remove the giblets and loose fat from the cavity of the chicken. Wash the chicken and pat dry. Carefully loosen the skin from the chicken breast and place several sprigs of marjoram between the skin and the breast. Do the same where the breast meets the thigh.
3. Place the chicken breast side up in a roasting pan and squeeze the lemon juice over the chicken. Place the lemon halves and the onion halves along with any remaining marjoram into the cavity of the chicken.
4. Pour the vinegar and the wine over the chicken. Rub the breast of the chicken with the olive oil, rosemary, salt, and pepper. Then turn the chicken over, breast side down.
5. Roast 30 minutes, basting occasionally with the pan juices. Then turn the chicken breast side up and roast, basting often, 50-55 minutes longer or until a meat thermometer inserted into the thickest portion of the thigh registers 180°F.
6. Transfer the chicken to a grooved carving board, cover loosely with foil and let rest 10-15 minutes before carving.


Post a Comment

<< Home