Lemon-Rosemary Balsamic Roasted Chicken w/ Potatoes

So last night was a true testament to my cooking skills. I always trust my palate, my skill set however, is still a work in progress. Proteins also tend to intimidate me, so this was definitely an interesting challenge.

All in all, the chicken came out juicy and tender, potatoes were flavor-filled (and voted the best part of the meal) and I added asparagus to add some green to the meal. Let me preface the ingredients list by saying that I pretty much eye-balled everything last night, and therefore the following list will primarily be estimations.

Ingredients
1 Whole Chicken (5-6 lbs.)
Fresh Rosemary
2 Lemons
1.5 cups Balsamic Vinegar
1 tbsp Dijon Mustard
6-8 Red Potatoes (skin on, cut into 1-inch cubes)
1 large Onion (diced into small cubes)
5 Garlic Cloves
Olive Oil
Salt & Pepper

Prep Time: <10 minutes
Cook Time: 1 hour and 15 minutes
Servings: 3-4

Kitchen Utensils
Large baking pan
Knife
Cutting board
Large Bowl
Small Bowl

Start by preheating the oven to 400 degrees. [Note: This may vary depending on the strength of your oven, I actually used 410 degrees].

Wash and cut the potatoes into 1-inch cubes and put in the large bowl. Next, you’ll want to remove the leaves from approximately two or three rosemary sprigs and add them to the potatoes. Chop three garlic cloves into fair-sized chunks (no need to mince) and add them and the diced onion to the potatoes. BUT, be sure to reserve about a cup of the diced onion to the side for later. Now, drizzle the potatoes with olive oil, sprinkle salt and pepper to taste and spread the potatoes out evenly in the large baking pan. This will be the “rack” – so to speak – for your chicken.

Let’s get to the marinade. Combine the balsamic, dijon mustard and a tablespoon of olive oil in the small bowl and whisk with a fork. Cut a lemon in half and squeeze each half into the bowl as well. Continue mixing. Remove the leaves from one sprig of rosemary and mince as finely as possible and add to the marinade. Feel free to add salt and pepper to this as well, then set aside.

On to the bird! Remove the plastic, packaging and the innards from inside the chicken. Next you’ll want to use your hand or a knife to disconnect the skin from the chicken. Do NOT remove it, just make sure you’re able to fit your hand under the skin, as this is where you’ll be putting some of the marinade. Now, cut your other lemon in half and insert the halves into the chicken. Also insert a few rosemary sprigs, the cup of diced onion you reserved earlier and two halved cloves of garlic. Place the chicken on the bed of potatoes in the large baking pan.

Now for the flavor. Mix the marinade one more time. Lift up the loosened skin on the chicken and pour about half of the marinade inside. Massage the top of the skin and make sure the balsamic mixture is spread evenly. Take the remaining marinade and pour over the top of the chicken. Again, feel free to use your hands to rub in the mixture thoroughly. Last step, take a look at the potatoes and if necessary, drizzle a bit more olive oil over the potatoes. What you end up with should look like this:

Mmm yeah, look at that bird!

Stuffed with rosemary sprigs, two lemon halves, three large garlic cloves and a bit of onion.

Alright, let’s pop that entire pan into the pre-heated oven and set the time for one hour. After an hour, you’ll want to cut open the chicken or use a thermometer to see if it’s done. If not, cook for another 15 minutes and re-check. You’re looking for the the color to be completely white – no pink – and to be able to easily slip a fork into the meat.

When all is said and done you should have a chicken with a slightly crispy skin, plenty of juices soaked into the meat on a bed of roasted balsamic potatoes and onion. Voila!

YUM!

Look at that color, both outside and inside. That's what you're aiming for.

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~ by wintersm on March 26, 2011.

One Response to “Lemon-Rosemary Balsamic Roasted Chicken w/ Potatoes”

  1. […] of the way with water and started it on medium-high on the stove. Using what was leftover from the Lemon-Rosemary Balsamic Roasted Chicken, I put the entire chicken carcass in the water and allowed it to simmer, uncovered for about an […]

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