Sicilian Roast Chicken
- 1 roasting chicken (6-7 lbs/2.7-3 kg)
- 1/2 cup (125 mL) balsamic vinegar
- 1/4 cup (50 mL) water
- 1 tsp (5 mL) dried oregano leaves
- 3/4 tsp (4 mL) dried basil leaves
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper or red pepper flakes
- 3 garlic cloves, pressed
- Additional balsamic vinegar (optional)
Preheat oven to 350°F (180°C). Rinse chicken with cold water; pat dry with paper towels. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken.
In large bowl, combine vinegar, water, oregano, basil, salt, black pepper and garlic. Place chicken in marinade; turn to coat completely. Place chicken, breast side up, in Deep Dish Baker. Pour remaining marinade over chicken. Bake 45 minutes. Begin basting chicken with pan juices every 15 minutes until Digital Pocket Thermometer registers 180°F (82°C) in meaty part of thigh and juices run clear (approximately 1 hour, 30 minutes).
Remove from oven; let rest 10 minutes. Carefully place chicken onto carving platter. Pour pan juices into small bowl; skim fat from surface. If desired, add 1-2 tsp (5-10 mL) of additional vinegar to pan juices. Carve chicken; serve using Beaded Serving Fork. Serve with pan juices, if desired.
- 8 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 470, Total Fat 28 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 3 g, Protein 49 g, Sodium 450 mg, Fiber 0 g