Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 4 garlic cloves, peeled and smashed
- 1/2 cup chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, salt, and black pepper.
4. Rub the mixture all over the chicken, including under the skin and inside the cavity.
5. Stuff the cavity with lemon slices and garlic cloves.
6. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
7. Roast the chicken in the preheated oven for 15 minutes.
8. Reduce the oven temperature to 375°F and continue roasting for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh.
9. Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Preheat oven to 425°F
- Roast chicken at 425°F for 15 minutes, then reduce temperature to 375°F and continue roasting until internal temperature reaches 165°F.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 4g
- Protein: 42g
- Sodium: 630mg
- Sugar: 2g
Substitutions for ingredients:
- Fresh thyme can be substituted for dried thyme.
- Chicken stock can be substituted for chicken broth.
Variations:
- Add chopped vegetables, such as carrots, potatoes, and onions, to the roasting pan for a one-pan meal.
- Use different herbs, such as rosemary or sage, instead of thyme.
- Substitute red wine vinegar for balsamic vinegar.
Tips and tricks:
- To ensure even cooking, truss the chicken with kitchen twine before roasting.
- Baste the chicken with the pan juices every 20-30 minutes for a more flavorful and moist bird.
- For crispy skin, pat the chicken dry with paper towels before roasting and avoid covering the chicken with foil while cooking.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 4 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 a side salad.
Garnishes:
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Pair with a side of roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil and continue roasting.
- If the chicken is not browning enough, increase the oven temperature to 400°F for the last 10-15 minutes of cooking.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Balsamic vinegar is a traditional Italian vinegar made from grape must that has been aged for several years in wooden barrels.
Flavor profiles:
- The balsamic vinegar adds a tangy sweetness to the chicken, while the thyme and garlic provide savory notes.
Serving suggestions:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
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