Orange Balsamic Chicken

Silly me...I sometimes forget that I need to take pictures of EVERY-thing, and my husband cut into this chicken before I got a picture of it, post-roasting.

Here is the before-roasting shot, however.

For a delicious Balsamic, Raisin and Fig Sauce to go with the chicken, please see this post.

And here is the breast meat with the potatoes that ended up in the photo. Ooops. 

Orange Balsamic Roasted Chicken

• Whole Chicken, up to 4 lbs.
• 1/3 cup Balsamic Vinegar
• 1 TBL Olive Oil
• 1/8 cup fresh Orange Juice (half an orange)
• 1 TBL Dijon Mustard, coarse ground
• 1 minced Shallot
• 1 1/2 Tsp Kosher Salt
• 1/4 tsp Ground Black Pepper (or more to your liking)

1. Remove giblets and neck from inside cavity.
2. Place chicken breast side up in a roasting pan.
3. Combine remaining ingredients and pour slowly over the chicken, covering as much of it as possible,
4. Using a baster or spoon, baste the chicken with the marinade that ran off until all covered. Add some of the liquid inside the bird, and add the squeezed orange half to the cavity.
5. Leave the chicken at room temperature for an hour and baste it with the excess liquid every 15 minutes.
6. Cover pan with foil.
7. Preheat oven to 450°.
8. Roast for 30 minutes, and then turn the temp down to 400. Remove the foil for last 15 minutes and baste the chicken when you do so.
9. If adding potatoes or other vegetables to the pan, add 1 cup of water to the bottom and oil the vegetables first.

 For more about this recipe, please go here.