Roasted Chicken With Balsamic Vinegar

This is an absolutely fantastic chicken recipe that's easy to make with fantastic results. You can have sumptuous, tender roasted chicken in under 2 hours.

Ingredients

  • 2 tablespoons kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1 (5 pound) chicken
  • 2 tablespoons garlic powder
  • 2 tablespoons olive oil
  • 2 Ounces lemon juice
  • 1 tablespoon onion powder
  • 1 tablespoon yellow corn flour
  • 1 tablespoon Balsamic Vinegar
  • 2 Medium Roasting Red Potatoes
  • 1 Tablespoon Jake's Southwestern Hickory Dry Rub

Directions Balsamic Roasted Chicken W/ Red Potatoes Recipe

Heat the oven to 375 degrees F and arrange a rack in the middle.

Wash and pat dry chicken. Mix all ingredients together including salt, pepper, garlic powder, onion powder, yellow corn flour, lemon juice, balsamic vinegar, and olive oil in a small bowl and set aside. When chicken is dry and ingredient thoroughly mixed rub mixture all over (under skin too).

Place chicken in a 3 to 4-quart baking dish. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.

Collect juices from dish and baste occasionally, continue roasting chicken until temperature on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more. Raise oven temperature to to 450F, return chicken in dish to over while basting occasionally. Cook chicken until temperature on the inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.

When completed remove chicken and let rest 10 minutes before carving. If desired you can pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve.

Red Potatoes With Balsamic Roasted Chicken:

Take 2 medium red potatoes and pierce 3 or 4 times with a dinner fork. Wrap the potatoes in aluminum foil. Place the potatoes along side the chicken roasting dish. Roast with the chicken for 1 hour at 375F. When completed remove the potatoes and let rest for 5 minutes. Open potatoes lengthwise and cover with butter or margarine, sour cream and Jake's Santa Barbara Smoked Rub.

Serves: 4

Roasted Chicken Yum!

Just the mere mention of roasted chicken brings my mouth to water.  It's awesome how some markets put chickens on a spit and let them roast in their own juices for hours on end.  The result is the savory, salty, tender selection that makes you literally want to sit and each the entire thing.  I've often bought the chickens arrived home and sat there for the next 30 minutes picking off select portions until I've had my fill.

Our Roasted Chicken with Red potatoes is better than actually visiting your local grocer or deli that's taken the time out to roast a chicken.  The chicken is juicy, savory, a slight bit salty and flavorful with hints of Balsamic Vinegar and lemon juice.  The roasting produces a nice golden to savory brown and crispy skin and the potatoes when complete are just the perfect combination to the recipe.  Ultimately we think you will enjoy this recipe over and over again. 

 


This product was added to our catalog on Wednesday 20 September, 2017.

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