I am always on the lookout for new chicken recipes. This one is adapted from one of my favourite cookbooks, Fiama by Michael White. Italian cooking at its finest.
If you love to dip your bread in oil and vinegar – which is an almost nightly ritual at my house – you will la-la-la-looove this recipe!
You will need:
½ cup balsamic vinegar
1/3 cup lemon juice
2 tbsp Dijon mustard
2 tbsp olive oil
2 cloves garlic, minced
2 springs fresh thyme
Whole chicken, skin on
Sea salt and pepper
½ cup chicken stock
1 tsp lemon zest
1 tbsp fresh parsley, chopped
Whisk together vinegar, lemon juice, mustard, olive oil, and garlic.
Combine with thyme and chicken in a large plastic bag.
Refrigerate for 3 hours or overnight.
(I cheated once before and marinated for only 1 hour because I only used two chicken breasts, still turned out great – but it really is worth the wait if you can find the time.)
Preheat oven to 425°F.
Remove chicken from the marinade bag and pat dry with paper towels.
Chop one small onion into quarters and stuff into the chicken’s butt.
Season again with salt and pepper and place chicken, skin side up, in a heavy baking dish just large enough to hold it. Place thyme from marinade bag on the bottom and top with a little olive oil.
Roast until the chicken is just cooked through, about 1 hour.
Transfer to a serving platter and let rest.
On top of the stove, place baking dish over medium-high heat.
Stir the chicken stock into the pan drippings, scraping up any browned bits at the bottom with a wooden spoon, and bring to a boil.
Spoon the sauce over the chicken, sprinkle with lemon zest and parsley.
Serve with your favourite roasted veggies and big glass of red wine.
Now that’s good eatin’ food right thurr. Yes siree-bob.