A Matter of Taste

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Balsamic Chicken

Experience the rich, tangy flavors of the Mediterranean with our Balsamic Chicken recipe. This dish takes a classic Mediterranean preparation and enhances it with a fig-infused balsamic vinegar marinade, making it a favorite. The marinade, combined with root vegetables and pearl onions, creates a harmonious blend of savory and sweet notes that perfectly complement the succulent chicken. Whether served with rice pilaf, mashed potatoes, or atop a fresh salad, this recipe promises a delightful culinary experience.

Ingredients:

  • 1 whole chicken (around 3-4 lbs)

  • ½ cup balsamic vinegar (fig-infused recommended)

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 1 teaspoon dried oregano

  • ½ teaspoon garlic

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • Root vegetables (carrots, potatoes)

  • Pearl onions

Instructions:

Preheat oven to 425°F.

  • Marinade Preparation: In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, oregano, garlic, salt, and pepper.

  • Baking: Place chicken and vegetables in a baking dish and coat with ¾ of the marinade. Baste the chicken with the remaining marinade every 15 minutes. Roast for 1 hour or until the internal temperature reaches 165°F. Let rest for 10 minutes before carving.

  • Serving Suggestions: Serve with rice pilaf or mashed potatoes. The flavors are exceptional over salad!

Wine Pairing:

Pair with Sancerre from Domaine Yves Martin Chavignol, available at A Matter of Taste Bistro and Wine Bar.