Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Rinse the chicken inside and out with cold water and pat dry with paper towels.
3. In a small bowl, whisk together the red wine vinegar, olive oil, rosemary, thyme, parsley, salt, and black pepper.
4. Rub the chicken all over with the herb mixture, making sure to get some under the skin.
5. Place the chicken in a roasting pan breast-side up.
6. Roast the chicken for 1 hour and 15 minutes or until the internal temperature reaches 165°F.
7. Let the chicken rest for 10 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Protein: 33g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 550mg
Substitutions for ingredients:
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Olive oil can be substituted with vegetable oil or canola oil.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add sliced lemons and garlic to the roasting pan for extra flavor.
- Use different herbs such as sage, oregano, or basil.
- Substitute the chicken with turkey or Cornish hens.
Tips and tricks:
- Let the chicken rest before carving to allow the juices to redistribute.
- Baste the chicken with the pan juices halfway through cooking.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with roasted vegetables and potatoes.
Garnishes:
- Garnish with fresh herbs such as parsley or rosemary.
Pairings:
- Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts.
- Mashed potatoes or sweet potatoes.
- Green beans or asparagus.
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil.
- If the chicken is not cooked through, continue roasting until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
Food history:
- Vinegar has been used as a preservative for centuries, and red wine vinegar is made from red wine that has been allowed to ferment.
Flavor profiles:
- The red wine vinegar adds a tangy flavor to the chicken, while the herbs add a savory note.
Serving suggestions:
- Serve the chicken with a glass of red wine.
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