Roast Chicken With Balsamic Vinegar And Sage (Pollo Arrosto Al Balsamico)
This savory roasted chicken recipe features a flavorful blend of fresh sage, garlic, olive oil, and balsamic vinegar that infuses the meat with aromatic goodness. The chicken is tender and juicy, with a crispy skin that is sure to delight your taste buds. It's a classic dish that is perfect for a cozy family dinner or a special gathering with friends.
— Constant Cookbook
Ingredients
- 1 chicken, about 5 lb.
- 12 fresh sage leaves
- 2 large garlic cloves, chopped
- 2 Tbs. olive oil
- 2 Tbs. balsamic vinegar
- 1/2 tsp. sugar
- Salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 350ºF.
- Rinse the chicken and pat dry. Tuck the wings behind the back. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin. Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly. Pat the skin firmly back in place. Tuck the remaining sage leaves and garlic into the cavity.
- In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper. Rub some of the mixture over the chicken and pour the remainder inside the cavity. Cross the drumsticks and, using kitchen string, tie the legs together. Place the chicken, breast side up, on a rack in a roasting pan.
- Roast the chicken, basting occasionally with the pan drippings, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF and the juices run clear when a thigh is pierced, about 1 1/2 hours.
- Transfer the chicken to a carving board and cover loosely with aluminum foil.
- Pour the pan juices through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature, if necessary.
- Carve the chicken and arrange on a warmed platter. Pour the pan juices over the chicken and serve immediately.
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