Balsamic Roasted Chicken and Vegetables
This robust one-dish meal pairs balsamic-kissed chicken with a colorful tumble of root vegetables-just right for autumn evenings with a little snap in the air. Kim and Sheryl Kimbrough like to make it in a cast-iron skillet, which distributes heat evenly and keeps the vegetables tender beneath a crispy skin.
PREP TIME 15 minutes
COOK TIME 35 minutes
YIELDS 4-6 servings
1 whole chicken, 3 ½ to 4 pounds
½ teaspoon kosher salt
4 carrots, sliced¾ inch thick (about 2 cups)
1 pound small Yukon Gold potatoes, halved
1 large onion, quartered
3 tablespoons balsamic vinegar
3 tablespoons chicken stock
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh oregano, chopped
2 teaspoons fresh rosemary, chopped
FIRST Preheat oven to 500° F. Rinse chicken with water, pat dry, and rub with ½ teaspoon kosher salt. Butterfly chicken by removing the backbone with kitchen scissors and set aside.
NEXT Place carrots, potatoes, and onion inside a 12-inch cast-iron skillet or glass baking dish (coat with cooking spray if using glass) Lay chicken on top of vegetables, breast side up, tucking wing tips. Combine sauce ingredients and pour over top of chicken.
LAST Place skillet on middle rack of oven and roast for 15 minutes. Reduce temperature to 400° F and continue cooking until meat thermometer registers 165° F in thickest part of breast, about 20 to 25 minutes. Let meat rest for 15 minutes before cutting.
Source: Gena Knox, Southern My Way