Thursday, March 3, 2011
Balsamic Roast Chicken
- 1 whole chicken (5-6 lbs.)
- 1 1/2 tsp. salt
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. dried rosemary
- Fresh ground pepper (liberal sprinkling)
- 4 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- 1 whole onion (peeled)
- 1 cup chicken stock
1. Preheat the oven to 400 degrees, rinse and pat dry the chicken. In a small bowl, mix together the rosemary, thyme, salt and pepper. Rub the olive oil all over the chicken - be sure to loosen the skin and rub the olive oil under the skin also.
2. Rub the chicken all over with the dry spice mixture, be sure to work it well under the skin also. Once the spices are rubbed in, stuff the onion in the chicken cavity, coat well with the balsamic and tie the legs of the chicken together. Pour the chicken broth in the bottom of the roasting pan and set the chicken in the pan.
Note: I could not for the life of me find the kitchen twine I know I have hiding in the kitchen somewhere, so please excuse the random red sewing thread I had to use! Hey, at least it worked!
3. Roast the chicken uncovered for 35 minutes to crisp up the skin. Then cover in foil and cook another 45 minutes (chicken should read 165 degrees when the thermometer is inserted in the thigh).
4. Remove the chicken from the roasting pan and onto a cutting board - cover with foil tightly and let it rest for 10-15 minutes in order to redistribute the juices before carving. Try not to leave a wing behind the way I did!
Slice the chicken off the carcass and serve. Broccoli and couscous were the perfect sides to complete our dinner. Can't wait to cook up some delicious stock tomorrow with the carcass!