Balsamic roasted chicken with potatoes

This is a delicious, one-pot dish that needs nothing more than a salad to make a complete meal. I use all legs because I think the leg meat is moister and tastier than the breast, but you can use part or all breasts if you prefer.

1/2 medium onion
4 large cloves of garlic
1/2 c packed fresh basil leaves
large pinch each dried oregano and marjoram
2 oz pancetta, diced
4 TB good quality balsamic vinegar, divided
2 TB olive oil
4 whole chicken legs, skin on
6 medium “boiling” potatoes (Yukon gold, red bliss, etc.)
1 c dry white wine
1/2 c chopped parsley

Heat oven to 400 degrees.

Rinse the chicken and separate the legs into thighs and drumsticks. Trim off and discard any excess fat and toss the chicken in a large bowl with some salt and pepper.

Put the onion, garlic, pancetta, herbs, olive oil, and 2 TB of the balsamic vinegar  in a food processor and pulse a few times. You don’t want a paste, rather a coarse, crumbly mixture. Add to the chicken.

Peel the potatoes and cut into 2 inch chunks. Toss with the chicken and flavorings until the chicken and potatoes are more or less evenly coated with the mixture. Turn into a shallow baking pan just large enough to hold everything in 1 layer (note: if the pan is not non-stick, you may want to give it a shot of cooking spray first). Turn chicken parts as needed so the skin side is up.

Roast for 20 minutes then add the wine. Continue roasting for another 40 minutes until the wine is gone and the chicken and potatoes are nicely browned. If necessary, run under the broiler briefly to get the desired browning. Remove to a serving platter, drizzle with the remaining balsamic, and sprinkle with the parsley before serving.

 

Explore posts in the same categories: Poultry

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