Admit it, we all get tired of the same old stuff to eat. Those old, stale recipes handed down from Grandma or Aunt Suzie. Corn casserole, oven-fried chicken, you get the jist. We were thinking of something tangy, but wholesome and full of protein. It would be ideal to have all of the needed ingredients sitting right in the pantry, too! No last-minute run to the grocery for this girl. Mr. Cheese likes to roast our chickens in those oven bags, while I am perfectly content at roasting them all at 350 degrees for 30 minutes per pound. Some say baste, some don’t. I, my friend, am a baster. This simple recipe is sweet but savory and is crazy-good. It’s so easy, you can even throw it together in the morning before running out the door to work and let it marinade all day. Toss it in the oven when you get home – divine.
Roasted Balsamic Chicken
How to Make It!
Preheat oven to 350 degrees and position a rack so the chicken will sit directly in the middle of the oven. Remove the inner pouch (gizzards, etc.) from the chicken, then rinse the chicken inside and out and pat dry. Set aside. Rough chop the onion and celery and place them on the bottom of a roasting pan.
In a small bowl, mix the vinegar, oil, juice, mustard and seasonings together. At this point, I don a plastic baggie on one of my hands. Use your fingers to pry the skin away from the flesh of the chicken, on the breasts and backside. Rub the marinade between the skin and flesh then rub the marinade inside of the chicken. Use the remaining marinade to coat the rest of the chicken, being careful to fully cover the legs and wing tips.
Place the chicken in the roasting pan, on top of the chopped vegetables. Roast in the oven for 30-32 minutes per pound, basting with the chicken’s own juices 2- 3 times while cooking. When the chicken is about ¾ done, loosely cover with aluminum foil if you feel the wing tips may dry out. Serves 4 to 6