Balsamic Chicken

Experience the rich, tangy flavors of the Mediterranean with our Balsamic Chicken recipe. This dish takes a classic Mediterranean preparation and enhances it with a fig-infused balsamic vinegar marinade, making it a favorite. The marinade, combined with root vegetables and pearl onions, creates a harmonious blend of savory and sweet notes that perfectly complement the succulent chicken. Whether served with rice pilaf, mashed potatoes, or atop a fresh salad, this recipe promises a delightful culinary experience.

Ingredients:

• 1 whole chicken (around 3-4 lbs)

• ½ cup balsamic vinegar (fig-infused recommended)

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 teaspoon dried oregano

• ½ teaspoon garlic

• ½ teaspoon salt

• ½ teaspoon pepper

• Root vegetables (carrots, potatoes)

• Pearl onions

Instructions:

Preheat oven to 425°F.

• Marinade Preparation: In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, oregano, garlic, salt, and pepper.

• Baking: Place chicken and vegetables in a baking dish and coat with ¾ of the marinade. Baste the chicken with the remaining marinade every 15 minutes. Roast for 1 hour or until the internal temperature reaches 165°F. Let rest for 10 minutes before carving.

• Serving Suggestions: Serve with rice pilaf or mashed potatoes. The flavors are exceptional over salad!

Wine Pairing:

Pair with Sancerre from Domaine Yves Martin Chavignol, available at A Matter of Taste Bistro and Wine Bar.