Balsamico Roast Chicken And Potatoes

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/4 medium onion, minced
• 3 garlic cloves, minced
• 1/4 cup fresh basil, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1 1/2 ounces pancetta, minced
• 5 tablespoons balsamic vinegar, divided
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 3 1/2 lbs chicken
• 6 medium yukon gold potatoes, scrubbed and cut into 2-inch chunks
• 1 cup dry wine

Recipe

• 1 preheat oven to 400°f.
• 2 mince onion, garlic, herbs, and pancetta together. add 2 tsp balsamic vinegar, and oil.
• 3 quarter the chicken. flatten as much as possible. stuff most of the herb mixture under the skin. toss potatoes with remaining herb mixture.
• 4 place the bird skin side up in large flat roasting pan. scatter potatoes around it. sprinkle everything with salt and pepper.
• 5 roast 20 minutes, then pour in 1/2 cup wine. roast another 70 minutes or so, until the thigh reaches about 175°f on an instant-read thermometer. baste the potatoes and chicken frequently with the pan juices. add more wine if the pan becomes dry.
• 6 if after an hour of roasting, the chicken isn't browning, raise the oven temp to 500°f for a few minutes to crisp the skin.
• 7 let stand 5-10 minutes at room temperature present on a warmed platter with the potatoes, sprinkling everything with the remaining balsamic vinegar.