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balsamic vinegar olive oil garlic honey salt chicken lemon garlic fresh basil tomatoes bella mushrooms red onions arugula
Viewed: 68 - Published at: 3 years agoIngredients
- 1/4 cups Balsamic Vinegar
- 1/4 cups Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- 1- 1/2 Tablespoon Honey
- Salt And Fresh Ground Pepper To Taste
- 1 whole (3 1/2 To 4 Lb. Size) Roasting Chicken
- 1 whole Lemon, Quartered
- 4 cloves Garlic, Peeled And Smashed
- 1 cup Fresh Basil Leaves
- 1 pint Heirloom Cherry Tomatoes (or Regular Cherry Tomatoes)
- 2 cups Baby Bella Mushrooms, Quartered
- 1/2 whole Red Onions, Thickly Sliced (Preferably Into Sixths Lengthwise)
- 4 cups Baby Arugula (optional)
Method
- Preheat oven to 375 degrees F.
- In a small bowl, whisk together the balsamic, olive oil, minced garlic and honey.
- Season generously with salt and fresh ground pepper.
- (Dont be shy with the salt, peeps.)
- Set aside briefly while you prepare the chicken.
- Rinse chicken with cold water, making sure that the cavity is empty and clean, and pat it dry.
- Place the lemon quarters, smashed garlic cloves and the basil (reserving 3-4 leaves to place under the skin) into the cavity.
- Use your fingers to carefully separate the chicken skin from the breasts, being careful not to rip the skin.
- This is not that hard, I promise.
- Pour 1 1/2 tablespoons of the balsamic dressing under the skin and rub it over the breasts.
- Arrange a few basil leaves under the skin as well.
- Place the chicken in a roasting pan or a cast iron skillet and pour 2/3 of the remaining dressing over the chicken.
- Use your hands to rub it all over the chickens skin.
- (Kinda messy and gross, but necessary.)
- Turn the chicken on its side and transfer it to the oven.
- Roast the chicken for 20 minutes.
- Carefully turn the chicken onto its other side (I recommend using tongs for this), baste it with some of its juices, and roast for another 20 minutes.
- While the chicken is in the oven, place the tomatoes, mushrooms and onions in a large bowl and add the remaining dressing.
- Toss to coat and set aside.
- Turn the chicken breast side up and baste it with some more juice.
- Surround the chicken with the tomatoes, mushrooms and onions and tent loosely with foil.
- (This chicken tends to darken quickly thanks to the balsamic.)
- Return to the oven and roast for another 20 minutes.
- Remove the foil and roast for another 15 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F. Remove the chicken from the pan and let it rest for 20 minutes before carving.
- While the beautiful balsamic chicken is resting, place the pan with the vegetables and juices over medium-high heat and simmer until the liquid is reduced and thickened slightly, about 10 minutes.
- Serve chicken warm topped with tomatoes, mushrooms and onions.
- I like to serve mine over some fresh arugula.
