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Roasted Chicken

Sandy Coughlin
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Course Main Course
Cuisine American

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