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Roast Chicken with Balsamic Vinegar & Oregano

Real Balsamic Vinegar is a vinegar originating from Modena and Reggio Emilia, Italy. It is made from a reduction of cooked white Trebbiano grape juice. It has been produced since the Middle Ages and can cost as much as a bottle of wine. Look on the bottle for the ingredients and it must list the words "aged grape must", "Mosto d'Uva" or "DOC". A bottle will last a long time because you don't use very much. It is also delicious on strawberries in the summer.

1 large roasting Chicken, about 4 lbs (2 kg)
10 sprigs fresh oregano
2 cloves garlic, minced
2 T (30 ml) extra-light olive oil
2 T (30 ml) true Balsamic vinegar
1 t (5 ml) granulated sugar
1 lemon, cut into 8 wedges
Sea salt and freshly ground black pepper

Preheat oven to 400 F degrees.

Trim chicken of any excess fat and skin. 
Pat dry with paper towels and place in a baking pan or large cast-iron skillet.

Tuck 2 sprigs of oregano and garlic into the cavity of the chicken.
Tie the legs together with cotton butcher's twine. 

Remove leaves from on sprig of oregano and chop.

In a small bowl combine the olive oil, balsamic vinegar, sugar, chopped oregano leaves, and juice of 3 lemon wedges.
Season to taste with salt and pepper.
Pour half of the mixture over the chicken and roast for 30 minutes.

Reduce oven temperature to 350 F (180 C) degrees.

Pour the remainder of the sauce over the chicken and continue to roast for another hour or until the meat in the 
thigh registers 175 F (76 C) degrees with an instant read thermometer.

Transfer chicken to a warm platter.
Arrange the rest of the oregano sprigs and lemon wedges around chicken.

Pour the pan juices through a fine mesh sieve into a small saucepan.
Heat for a couple of minutes and serve with along with chicken.

Serve with roasted potatoes, if desired.

Serves 4

This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here

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Roast Chicken with Balsamic Vinegar & Oregano


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