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Rustic comfort food at its finest!
Preheat oven to 375ºF.
In a small bowl, whisk together the balsamic, olive oil, minced garlic and honey. Season generously with salt and fresh ground pepper. (Don’t be shy with the salt, peeps.) Set aside briefly while you prepare the chicken. Rinse chicken with cold water, making sure that the cavity is empty and clean, and pat it dry. Place the lemon quarters, smashed garlic cloves and the basil (reserving 3-4 leaves to place under the skin) into the cavity. Use your fingers to carefully separate the chicken skin from the breasts, being careful not to rip the skin. This is not that hard, I promise. Pour 1½ tablespoons of the balsamic dressing under the skin and rub it over the breasts. Arrange a few basil leaves under the skin as well.
Place the chicken in a roasting pan or a cast iron skillet and pour 2/3 of the remaining dressing over the chicken. Use your hands to rub it all over the chicken’s skin. (Kinda messy and gross, but necessary.) Turn the chicken on its side and transfer it to the oven. Roast the chicken for 20 minutes. Carefully turn the chicken onto its other side (I recommend using tongs for this), baste it with some of its juices, and roast for another 20 minutes.
While the chicken is in the oven, place the tomatoes, mushrooms and onions in a large bowl and add the remaining dressing. Toss to coat and set aside.
Turn the chicken breast side up and baste it with some more juice. Surround the chicken with the tomatoes, mushrooms and onions and tent loosely with foil. (This chicken tends to darken quickly thanks to the balsamic.) Return to the oven and roast for another 20 minutes. Remove the foil and roast for another 15 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165ºF. Remove the chicken from the pan and let it rest for 20 minutes before carving.
While the beautiful balsamic chicken is resting, place the pan with the vegetables and juices over medium-high heat and simmer until the liquid is reduced and thickened slightly, about 10 minutes.
Serve chicken warm topped with tomatoes, mushrooms and onions. I like to serve mine over some fresh arugula.
This sandwich is “the bomb”! My husband loves steak and I am too bored with a simple slice of meat. To mix things up a bit, I made this sandwich for dinner the other day and it turned out heavenly.
Flavorful steak with sweetness from onions, some melted cheese and a kick of garlic. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!