Balsamic Roast Chicken: A Holiday Dish
Ingredients (for 4 people)
- 1 whole chicken (about 1.5 kg)
- 3 tablespoons of Midolini Aged Balsamic Dressing 10 or 15 Years
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- Salt and pepper to taste
- 1 teaspoon sugar (optional, to balance the acidity)
- 1 lemon, halved (optional)
Procedure
Preparing the chicken:
Preheat the oven to 200°C. Remove any innards from the chicken and pat dry with paper towels. Sprinkle the chicken with salt and pepper inside and out.
If you like, insert half a lemon and a few sprigs of rosemary or thyme inside the chicken for an extra aromatic touch.
Prepare the marinade:
In a bowl, mix Midolini balsamic dressing, olive oil, crushed garlic cloves, rosemary, and thyme. If the balsamic is very acidic, add a teaspoon of sugar to balance the flavor.
Generously brush the chicken with this marinade, massaging the skin well to distribute it evenly. You can also slip a little marinade under the skin of the chicken for extra flavor. Marinate for at least 30 minutes (or 1-2 hours if you prefer a more intense flavor).
Roasting the chicken:
Place the chicken in a baking dish. If you want, you can also add some potatoes or diced vegetables to the dish as a side dish.
Place the chicken in the preheated oven and cook for about 1 hour and 15 minutes, basting occasionally with the remaining marinade to keep the chicken moist and flavorful. The chicken is done when the skin is golden brown and crispy and the juices run clear.
Serve:
Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. Serve the chicken whole, accompanied by a side of roasted vegetables or potatoes, with its rich, aromatic juices.
Suggestions
The aged balsamic dressing adds a rich, sweet and sour flavor that pairs perfectly with the roast chicken. The marinade gives the chicken a savory crust, while the balsamic enhances the flavor, making it tender and juicy.
