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Balsamico Roast Chicken And Potatoes (Pollo Arrosto)

Balsamico Roast Chicken And Potatoes (Pollo Arrosto) is a ** chicken italian recipe made with Onion, Garlic, Fresh Basil Leaves, Dried Basil, and Dried Oregano. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4
• 3
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 2 oz
• 5 tbsp
• 1 tbsp
• 1
• 3/4 cup

Method (preview)

1. 1

   Quite good and very easy.

2. 2

   Blend in 2 teaspoons balsamic vinegar, oil, salt and pepper to taste.

3. 3

   To season chicken: Cut out chicken's backbone.

4. 4

   Or you could roast bird whole.

5. 5

   The cooking time will be different; check doneness with meat thermometer.) Using palm, firmly press down on breast area to flatten.

6. 6

   Stuff most of herb mixture under skin of thigh, leg and breast areas.

7. 7

   Rub remaining herb mixture over rest of chicken.

8. 8

   Place bird skin side up on large shallow pan (a broiler pan or jellyroll pan).

9. 9

   Season chicken in refrigerator for several hours or overnight if possible.

10. 10

    To roast chicken: Preheat oven to 400 degrees.

11. 11

    Scatter potatoes around chicken.

12. 12

    Sprinkle potatoes and chicken with salt and pepper.

13. 13

    Roast for 20 minutes.

14. 14

    Add 1/2 cup wine.

15. 15

    Roast for 70 minutes, or until thigh reaches about 175 degrees on instant-read thermometer. (Note: Baste potatoes and chicken frequently with pan juices, turning potatoes often to brown evenly and prevent them from sticking.

16. 16

    Add more wine if the pan is dry.

17. 17

    Turn over chicken two-thirds of the way through cooking for even browning.) If after 60 minutes, chicken isn't browning, raise heat to 500 degrees to finish cooking. (Or wait until it is done and run it under the broiler for 5 minutes to crisp skin.)

18. 18

    To serve: Let chicken rest for 5 to 10 minutes at room temperature.

19. 19

    Garnish with bouquets of parsley or fresh thyme.

20. 20

    "Saint Paul Pioneer Press, October 17, 1999"

21. 21

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra