I found this recipe on The Reluctant Entertainer site, she’s all about charcuterie boards and her boards are amazing!! So, for Christmas I asked Santa to bring me one of her boards. I LOVE IT!! and I love her site and board recipes. This roasted chicken came from her and its DELICIOUS!! The chicken is so moist and flavorful! It definitely makes A LOT!! My taste tester’s immediate thought was “holy cow, who’s coming to dinner?” It was just the two of us……we now have leftovers for a few days……
Anyway, I can’t wait to make more boards they are so fun and tasty – seriously the idea of these charcuterie boards is quite simple yet with such big flavor, they are so great for entertaining!! I think I found my new best friend!!!
Roasted Chicken
Ingredients
- mixed roasted vegetable potatoes, carrots, mushrooms (whatever you want)
- 6 lb whole chicken
- 3-4 tbsp finely chopped fresh thyme
- 2-3 shallots, minced
- 1 tsp salt
- 1 tsp pepper
- 2 medium red onions, chopped
- 1/2 cup dry red wine (or chicken broth)
- 1/2 cup balsamic vinegar
Instructions
- preheat oven to 350 f
- wash and pat chicken dry, remove the giblets
- In a small bowl, combine the thyme, shallots, salt, and pepper- rub mixture under the skin of the chicken
- Place the onions in a roasting pan (with a lid) , top with the chicken, skin side up. Pour the wine and balsamic vinegar over the chicken. Place the lid back on the dish. Bake covered for 1 hour.
- Remove the lid and bake for another 1 hour, or until a meat thermometer reads 180 f. The chicken will be nice and brown! Let stand for 15 minutes before carving.
- Pour the onion sauce into a small bowl and skim off the fat, and serve