Roasted Chicken With Balsamic Vinegar and Herbs Recipe

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Roasted Chicken With Balsamic Vinegar and Herbs
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Ingredients
18
Count
Nutrition
845
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Marinate The Night Before:.
  2. Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and oil over the chicken, cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade.
  3. To Bake:.
  4. Preheat the oven to 375 degrees.
  5. Cut the potatoes 1 inch cubes for roasting. Sprinkle them with salt and pepper, coat them with olive oil. Set them aside.
  6. Remove the chicken from the marinade, reserving the liquid. Strain the marinade through a fine sieve.
  7. Reserve the liquid for making the gravy.
  8. Put the potatoes on the bottom of a large roasting pan and place the chicken pieces skin side down on top of the potatoes. Bake for 30 minutes. Turn chicken skin side up and roast for an additional 45 minutes. The chicken will be golden brown with a crispy skin.
  9. Remove chicken to a platter and cover with foil to keep warm.
  10. Turn oven temperature up to 450 degees.
  11. Continue to roast the potatoes in the pan for 15 -20 minutes until they are soft in the center when tested with a fork. Add the potatoes to the chicken platter. Cover with foil and keep warm.
  12. Transfer the roasting pan to a burner on medium high heat. Deglaze the pan with the strained chicken marinade, loosening any browned bits on the bottom of the pan. Add the chicken stock and bring to a boil and cook for 5 more minutes.
  13. Mix the cornstarch with the cold water until it is smooth and add to the sauce in the pan stirring well. Boil for 2-3 minutes, or until thickened . Ladle some of the sauce over the chicken and potatoes and place the extra sauce in a gravy boat. The masterpiece is ready to be served.
  14. For an alternative way to thicken the sauce make a paste with 2 tablespoons of soften butter and 1 1/2 TBSP of flour. Add it to the boiling sauce instead of the corn starch paste. Why should you do it? “ because some time you feel like a nut, and sometime you don’t !”.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 844.98 Kcal (3538 kJ)
Calories from fat 554.91 Kcal
% Daily Value*
Total Fat 61.66g 95%
Cholesterol 153.34mg 51%
Sodium 1114.97mg 46%
Potassium 1194.35mg 25%
Total Carbs 39.69g 13%
Sugars 8.12g 32%
Dietary Fiber 4.39g 18%
Protein 35.79g 72%
Vitamin C 37.7mg 63%
Iron 3.6mg 20%
Calcium 84.5mg 8%
Amount Per 100 g
Calories 188.31 Kcal (788 kJ)
Calories from fat 123.66 Kcal
% Daily Value*
Total Fat 13.74g 95%
Cholesterol 34.17mg 51%
Sodium 248.48mg 46%
Potassium 266.17mg 25%
Total Carbs 8.85g 13%
Sugars 1.81g 32%
Dietary Fiber 0.98g 18%
Protein 7.98g 72%
Vitamin C 8.4mg 63%
Iron 0.8mg 20%
Calcium 18.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.2
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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