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LOCATION: Recipes >> Poultry >> Sicilain roast chicken

Print this Recipe    Sicilain roast chicken

1 roasting chicken (6-7 pounds)
1/2 cup balsamic vinegar
1/4 cup water
1 teaspoon dried oregano leaves
3/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper or red pepper flakes
3 garlic cloves, pressed
Additional balsamic vinegar (optional)

Directions:
1. Preheat oven to 350F. Rinse chicken with cold water; pat dry. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken.

2. In large bowl, combine vinegar, water, oregano, basil, salt, black pepper and garlic. Place chicken in marinade; turn to coat completely. Place chicken, breast side up, in Deep Dish Baker. Pour remaining marinade over chicken. Bake 45 minutes. Begin basting chicken with pan juices every 15 minutes until Pocket Thermometer registers 180F in meaty part of thigh and juices run clear (approximately 1 hour, 30 minutes).

3. Remove from oven; let stand 10 minutes. Carefully place chicken on carving platter. Pour pan juices into small bowl; skim fat from surface. If desired, add 1-2 teaspoons of additional vinegar to pan juices. Carve chicken; serve using Stainless Serving Fork. Serve with pan juices, if desired.

Yield: 8 servings

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