BALSAMIC ROAST CHICKEN

Serves 4

Ingredients

1/4 medium onion, roughly cut

3 large cloves garlic, roughly cut

1/4 cup tightly packed fresh basil leaves

1/4 teaspoon each dried oregano and marjoram, or 1/4 cup fresh of either herb

2 ounces pancetta, chopped

5 tablespoons Rubio balsamico (2 teaspoons for stuffing, rest to sprinkle finished bird)

1 tablespoon Frantoia Extra Virgin Olive Oil

3 1/2 to 4 pound chicken, organic if possible

6 medium Yellow Finn or Red-Skinned potatoes, scrubbed and cut into 2-inch chunks

1/2 cup to 1 cup white wine

Parsley or fresh thyme for garnish

Using a sharp knife or a small food processor, chop onions, garlic, basil, oregano, marjoram, and pancetta until fine. Remove to small bowl, add 2 teaspoons Rubio and olive oil and stir. Rinse chicken, if desired, and pat dry. Remove backbone and flatten (see Ask the Chef for easy instructions) and lay the chicken on a large heavy baking sheet such as a half sheet pan or in a broiler pan. Loosen the skin around the breast, legs and thighs, and stuff as much of the herb mixture as possible under the skin. Then rub the rest over the chicken. If there is time, refrigerate, lightly covered with plastic wrap, for several hours or overnight. Remove from refrigerator and let sit at room temperature for 1/2 hour.

Preheat oven to 400 degrees F. Scatter the potatoes around the chicken.

Roast chicken for 20 minutes, then pour in 1/2 cup wine. Roast another 60-70 minutes until the juices of the thigh meat run clear when pierced with a sharp fork or when a meat thermometer registers 175 degrees. Several times during the roasting process, check and add wine if the pan is dry. Baste the bird and the potatoes with pan juices. If the chicken skin doesn't brown, turn the heat up to 450 degrees for the last few minutes.

Let the chicken rest at room temperature for 4-10 minutes, then move to large, decorative platter and sprinkle with parsley or thyme. Sprinkle with remaining Rubio or pass Rubio at table for guests to serve themselves.

This recipe is adapted slightly from "THE ITALIAN COUNTRY TABLE" by Lynn Rossetti Kasper

Ingredients

1/4 medium onion, roughly cut
3 large cloves garlic, roughly cut
1/4 cup tightly packed fresh basil leaves
1/4 teaspoon each dried oregano and marjoram, or 1/4 cup fresh of either
2 ounces Pancetta [2], chopped
Salt and pepper to taste
5 tablespoons Rubio Aged Balsamico [3] (2 teaspoons for stuffing, rest to sprinkle finished bird)
1 tablespoon Frantoia Extra Virgin Olive Oil [4]
3 1/2 to 4 pound chicken, organic if possible
6 medium Yellow Finn or Red-Skinned Potatoes, scrubbed and cut into 2-inch chunks
1/2 cup to 1 cup white wine
Parsley or fresh thyme for garnish

Using a sharp knife or a small food processor, chop onions, garlic, basil, oregano, marjoram, and pancetta until fine. Remove to small bowl, add 2 teaspoons Rubio and olive oil and stir. Rinse chicken and pat dry. Remove backbone and flatten (see Ask the Chef for easy instructions) and lay the chicken on a large heavy baking sheet such as a half sheet pan or in a broiler pan. Loosen the skin around the breast, legs and thighs, and stuff as much of the herb mixture as possible under the skin. Then rub the rest over the chicken. If there is time, refrigerate, lightly covered with plastic wrap, for several hours or overnight. Remove from refrigerator and let sit at room temperature for 1/2 hour.

Preheat oven to 400 degrees F. Scatter the potatoes around the chicken. Roast chicken for 20 minutes, then pour in 1/2 cup wine. Roast another 60-70 minutes until the juices of the thigh meat run clear when pierced with a sharp fork, or when a meat thermometer registers 175 degrees. Several times during the roasting process, check and add wine if the pan is dry. Baste the bird and the potatoes with pan juices. If the chicken skin doesn't brown, turn the heat up to 450 degrees for the last few minutes.

Let the chicken rest at room temperature for 5-10 minutes, then move chicken and potatoes to large platter and sprinkle with parsley or thyme. Sprinkle with remaining Rubio or pass Rubio at table for guests to serve themselves.

Serves 4

Referenced Products

Frantoia Extra Virgin Olive Oil (Unfiltered) 1/2 liter [4]

Pancetta [2]

Rubio Aged Balsamic Vinegar [3]