Balsamico Roast Chicken and Potatoes

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This delicious pairing comes from "The Italian Country Table" by Lynne Caspar. It's become a family favorite in my house, as well as a dish we frequently use for entertaining. Don't let the ingredient list scare you - it's minced together and rubbed into the chicken. Roasting is largely unattended.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Mince onion, garlic, herbs, and pancetta together. Add 2 tsp balsamic vinegar, and oil.
  3. Quarter the chicken. Flatten as much as possible. Stuff most of the herb mixture under the skin. Toss potatoes with remaining herb mixture.
  4. Place the bird skin side up in large flat roasting pan. Scatter potatoes around it. Sprinkle everything with salt and pepper.
  5. Roast 20 minutes, then pour in 1/2 cup wine. Roast another 70 minutes or so, until the thigh reaches about 175°F on an instant-read thermometer. Baste the potatoes and chicken frequently with the pan juices. Add more wine if the pan becomes dry.
  6. If after an hour of roasting, the chicken isn't browning, raise the oven temp to 500°F for a few minutes to crisp the skin.
  7. Let stand 5-10 minutes at room temperature Present on a warmed platter with the potatoes, sprinkling everything with the remaining balsamic vinegar.


Most Helpful

This is quite simple to make and delicious as well...Thanks

chadbelaney January 20, 2008

I think I may have used too much wine, but everyone at dinner this past Sunday LOVED the taste, and so did I!!! Sticking the herbs and pancetta underneath the skin - never thought of that before. I did use some white meat too and had to make extra to cover the potatoes. It was fine and I'll definitely make it again. Thanks.

Glutton November 21, 2006

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