Pollo Arrosto al Balsamico con Patate – Balsamic Roast Chicken and Potatoes

February 11, 2012 – 8:30 pm

This is another great recipe from Central Market – an Italian take on a classic roast chicken. The original recipe called for chopped onion and pancetta in the rub, which I substituted with more garlic and some nice nitrate/nitrite free applewood smoked bacon (from the always excellent Niman Ranch). This turned out quite nicely and was a good change of pace from our usual Beer Roasted Chicken.

Pollo Arrosto al Balsamico con Patate – Balsamic Roast Chicken and Potatoes
Serves 4

For the rub:
6 large cloves of garlic, pressed
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried marjoram
2 slices bacon (about 2 oz), chopped
5 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

The rest:
1 whole chicken, 4-5 lbs
2 lbs baby yukon gold potatoes
1 small bottle (187 ml) dry white wine (I used a pinot grigio)

Preheat oven to 400 degrees F.

Mix together the rub ingredients and set aside.

Remove any giblets from the chicken and discard them. Place the chicken in a roasting pan and gently loosen the skin from around the breasts, legs, and thighs, making small incisions along the back just through the skin to help if necessary. Stuff most of the rub mixture evenly under the skin. Rub any remaining mixture over the top and sides of the chicken.

Add the potatoes to the pan and sprinkle with additional kosher salt and black pepper.

Bake for 20 minutes, then pour the wine into the pan. Continue to cook for 50-60 minutes more, or until the internal temperature of a thigh reaches 165 degrees F.

Remove from the oven and let rest for 10 minutes before carving and serving warm.

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