1/2 onion
3 garlic cloves
2 handfuls fresh basil
1 tsp Ligurian herb blend*
2 oz pancetta, chopped*
5 T good balsamic vinegar*
1 T good EVOO*
Sea salt & fresh ground pepper*
1 organic chicken
6 baking potatoes, cleaned and cubed into 2″ pieces
1 c dry white wine*
Fresh parsley to garnish
* Available at ATI
In a food processor combine the onion, garlic, herbs and pancetta. Then add 2 T of the balsamic vinegar, the olive oil and season with sea salt & pepper.
Remove the backbone from the chicken and open into one flat piece, skin side up. Break the skin away from the chicken and rub most of the onion mixture under the skin. Rub the remaining mixture on the outside of the chicken. Place the chicken in a large, shallow baking pan skin side up.
Scatter the potatoes around the chicken and season everything with sea salt & pepper. Roast in a 400* oven for 20 minutes. Pour the wine into the pan and roast another 60 minutes or until the thigh temperature is at 175*.
During the roasting baste the potatoes and chicken a few times and move the potatoes around to help them roast evenly. If the pan gets to dry add a little more wine.
Once the chicken is cooked through place it on a cutting board and let it rest for 10 minutes. Place the chicken on a platter surrounded by the potatoes. Sprinkle the remaining balsamic over everything and garnish with parsley if desired.
