Balsamico Roast Chicken and Potatoes (Pollo Arrosto)

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  • 1/4 cup finely chopped onion
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 2 ounces pancetta, chopped
  • 5 tablespoons good-quality balsamic vinegar
  • 1 tablespoon olive oil, plus extra
  • 1 teaspoon kosher salt, plus extra
  • 1/2 teaspoon freshly ground black pepper, plus extra
  • 1 (3 1/2-4 pound) chicken
  • 2 pounds fingerling potatoes
  • 3/4 cup dry white wine
  • Parsley to garnish


Preheat oven to 400°F.
Mix together first ten ingredients (onion through black pepper). Stuff most of mixture under skin of chicken thighs, legs and breasts.
Rub remaining mixture all over chicken.
Place in a roasting pan and add potatoes to pan around chicken. Sprinkle potatoes with salt and pepper and drizzle with olive oil.
Bake for 20 minutes, then add wine. Continue to bake for 40-50 minutes more, or until internal temperature of thigh reaches 165°F on an instant-read thermometer.

Recipe from Central Market Poulsbo - Culinary Resource Center
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