Friday, May 5, 2017

BALSAMIC-BROWN SUGAR ROASTED CHICKEN WITH ROOT VEGETABLES

Cutting the chicken into 10 pieces makes the roasting process much faster. This is a delicious marinade to use for chicken on the grill too.


1 whole roasting chicken or 8 to 10 of your favorite chicken pieces

Marinade
¼ cup balsamic vinegar
¼ cup extra-light olive oil or avocado oil
3 T brown sugar
3 T cup soy sauce
1 T Worcestershire sauce
1 T Dijon mustard
1 clove garlic, pressed or minced
1 T chopped fresh rosemary
1 T chopped fresh oregano
1 T fresh thyme leaves
Zest and juice of ½ lemon
Sea salt and freshly ground black pepper
Rosemary and oregano sprigs, for garnish

Vegetables
3 potatoes, peeled and cut into 1 chunks
2 sweet potatoes, peeled and cut into chunks
3 carrots, peeled and cut into thirds
2 onions, peeled and cut into chunks
1 clove garlic, minced
1 T chopped fresh rosemary
1 T chopped fresh oregano
1 T fresh thyme leaves
2 T extra-light olive oil or avocado oil
Sea salt and freshly ground black pepper


Place chicken, breast side down, on a plastic cutting board and with sharp kitchen shears, cut out the backbone. 
Place backbone in a plastic baggie and freeze for making chicken stock.

Cut the chicken into 10 pieces (breasts cut in half) and place in a covered container.


In 2-cup glass measuring pitcher, whisk together the marinade ingredients.
Pour most of the marinade over the chicken pieces and save the other in the pitcher.
Cover chicken and refrigerator for 4 to 8 hours.
Cover the rest of the marinade and refrigerate.


Remove chicken from refrigerator and place in a heavy roasting pan.
Pour the chicken marinade over the chicken and let sit on counter for 15 minutes while preheating oven.


Preheat oven to 400 degrees F.


Place roasting pan with chicken in oven and roast for 50 to 60 minutes.
Spoon the extra marinade over chicken a couple of times while roasting.


Meanwhile, place potatoes, carrots, and onions in another heavy roasting pan or large cast-iron skillet.
Add the minced garlic, chopped rosemary, and oregano.
Drizzle with the oil and season with salt and pepper.
Mix with a large spoon to distribute the oil and seasonings.
Place in oven along with the chicken and roast for 45 minutes.


Place chicken pieces on a large platter and spoon any accumulated juices from the pan on top.
Spoon vegetables on the sides of the chicken and garnish with sprigs of rosemary, oregano, and thyme.

Serves 4

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