Description
It's as easy as one, two, three to prepare a delicious roast chicken. Preparation time does not include one day of marinating in the refrigerator for best flavor.
Ingredients
- Onion
- Fresh Rosemary
- Garlic Cloves
- Balsamic Vinegar
- Red Wine
- Salt And Pepper
- Roasting Chickens
Instructions
- Remove neck and giblets from chicken
- Rinse and put in bottom of roasting pan
- Sprinkle half the chopped onion in bottom of roasting pan
- Rinse chicken and pat dry
- Fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan
- Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper
- Put garlic, rosemary, and remaining onion in cavity
- Pour over balsamic vinegar and red wine
- For best flavor, cover pan and refrigerate overnight, basting occasionally
- Remove pan from refrigerator and baste chicken
- Allow to rest at room temperature for one hour
- Preheat oven to 375f
- Baste chicken again and roast uncovered for one hour
- Remove chicken from oven
- Baste
- Reduce temperature to 350f
- Continue roasting uncovered at 350f for 60-90 minutes or until internal temperature reaches 165f, basting every half hour
- Skin will be dark but will not burn
- Sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin
- Remove from oven
- Cover with foil tent and allow to rest for 10-20 minutes before carving
- While chicken is resting, strain pan juices and skim off fat
- Bring to a boil over medium-high heat to reduce
- Season to taste
- Carve chicken
- Dip slices into balsamic reduction and serve