ris’ Roasted Chicken with Georgia Peach White Balsamic Vinegar and Rosemary Olive Oil
(from Lucianolinda’s recipe box)
Source: RecipeThing user largomason
Categories: chciken, main dish
Ingredients
- General Ingredients:
- 1 4 lb. chicken, cut up into 8 pieces
- Marinade Ingredients:
- 1/3 cup Georgia Peach White Balsamic Vinegar
- 2 tsp Rosemary Olive Oil
- 1 sprig fresh rosemary, stripped and finely chopped
- 3 cloves garlic, finely minced
- 1 Tbs fresh ginger root, grated or finely chopped
- 4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
- 6 shallots, peeled and cut into wedges
- 1/2 lb. brussels sprouts, cleaned with bottoms trimmed
- Coarse salt/fresh ground pepper to taste
- 1/2 cup low sodium chicken stock
- 1/2 cup dry white wine (optional)
Directions
-
Preheat oven to 400 degrees.
-
Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.
-
Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper.
-
Bake for 1 to 1/4 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.