Iris’ Roasted Chicken with Georgia Peach White Balsamic Vinegar and Rosemary Olive Oil recipe serves 2-3 people. For a recipe variation replace our Georgia Peach White Balsamic Vinegar with D’Anjou Pear White Balsamic Vinegar.
1 4 lb. chicken, cut up into 8 pieces
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)
1. Preheat oven to 400 degrees.
2. Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum.
3. 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.
4. 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.
Alternate version of this recipe:
Iris’ Roasted Chicken with D’Anjou Pear White Balsamic Vinegar and Rosemary Olive Oil
From the kitchen of Iris Benjamin; food aficionado and co-owner of BR Blends, a proud distributor of Gourmet Blends.