Ingredients with Measurements:
- 1 whole chicken (about 4-5 pounds)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper.
3. Pat the chicken dry with paper towels and place it in a roasting pan.
4. Brush the balsamic vinegar mixture all over the chicken, making sure to get it into all the nooks and crannies.
5. Roast the chicken in the preheated oven for 15 minutes.
6. Reduce the oven temperature to 375°F and continue roasting the chicken for another 45-60 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Preheat oven to 425°F, then reduce to 375°F for cooking.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 2g
Protein: 40g
Substitutions for ingredients:
- You can use chicken thighs or drumsticks instead of a whole chicken.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add chopped vegetables such as carrots, onions, and potatoes to the roasting pan for a one-pan meal.
- Use different types of vinegar such as red wine vinegar or apple cider vinegar.
Tips and tricks:
- Make sure to pat the chicken dry before brushing on the balsamic vinegar mixture to ensure it sticks to the chicken.
- Letting the chicken rest before carving allows the juices to redistribute and results in a juicier chicken.
Storage instructions:
- Leftover chicken can be stored 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 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with roasted vegetables and a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs such as parsley or thyme can be sprinkled on top of the chicken for added flavor and color.
Pairings:
- This chicken pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and onions
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent it from burning.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Roast chicken is a classic dish that has been enjoyed for centuries. It is believed to have originated in medieval Europe.
Flavor profiles:
- The balsamic vinegar and garlic give the chicken a tangy and slightly sweet flavor, while the thyme adds an earthy note.
Serving suggestions:
- Serve the chicken with a side of roasted vegetables or a green salad for a complete meal.
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