Italian Meats and Poultry Recipes - Roasted Italian Chicken

Ingredients                      

• 2 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed

• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

• 1 tablespoon lemon juice

• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

• 1 teaspoon salt

• 1 teaspoon coarsely ground black pepper

• 4 cloves garlic, minced

• 1 3-to 3 1/2-pound whole broiler-fryer chicken

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Method:

1. Preheat oven to 375°F. In a small bowl whisk together balsamic vinegar, olive oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Divide vinegar mixture in half and set aside.

2. On one side of the chicken, slip your fingers between the skin and breast meat of the chicken, forming a pocket; repeat on other side of chicken. Divide one portion of the herb mixture between pockets.

3. Tie drumsticks to the tail. Twist the wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.

4. Insert an oven-going meat thermometer into the center of an inside thigh muscle, making sure the bulb does not touch bone. Roast, uncovered, for 1 hour. Cut string between chicken drumsticks. Brush chicken with remaining portion of herb mixture.

5. Roast for 15 to 30 minutes more or until drumsticks move easily in their sockets, chicken is no longer pink, and meat thermometer registers 180°F.

6. Transfer chicken to a serving platter. Cover with foil; let stand for 10 minutes before carving.