I’m on a roll with this balsamic vinegar thing… Last week I finally got to share with you the delicious Balsamic Chicken & Sausage in the slow cooker and this week I’m making one of my favorite recipes, Roasted Balsamic Chicken. This recipe originally came to me from one of my foodie friends for a pork loin. If there was an award for Most Ideal Roasted Meat that pork preparation would be a serious contender. Why get in the way of a good thing? Because that kind of perfection needs to be shared… and sharing with something as generic as chicken isn’t pity, it’s compassion.
- 1 whole fryer chicken, butchered into pieces (or just buy one already cut up… Trader Joe’s has organic, free-range birds for around $13)
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, minced (yields about 2 tsp)
- 2 TBSP extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 tsp Celtic sea salt
Preheat the oven to 400 degrees. Butcher the chicken if it isn’t already cut into pieces. Leave the bones in and the skin on!
Mince the garlic and fresh rosemary. Combine in a large bowl with the salt, stream in the olive oil and add the vinegar.
The chicken is the last to join the party. Add to the bowl a couple pieces at a time, gently tossing to coat. Cover and let rest for 15-20 minutes. The flavors are so bold that not much time is needed to fully marinade the meat.
Lay each piece in a non-stick roasting pan. Pour any remaining marinade over the meat.
Roast for 30-40 minutes or until the largest piece hits 170 degrees. Allow carry-over cooking to bring the bird to the 180 degree ideal doneness.