Roasted Chicken With Vinegar & Rosemary

This savory roasted chicken dish offers a perfect balance of tender meat and crisp skin, enhanced by the zesty tang of white wine vinegar and the earthy aroma of fresh rosemary. The simple marinade penetrates the flesh, ensuring every bite is flavorful and moist. Ideal for a hearty Sunday dinner or a special weeknight meal, it pairs beautifully with roasted root vegetables or simple mashed potatoes. The quick pan sauce made from the drippings adds an extra layer of richness and depth to the plate. Easy to prepare with pantry staples, this recipe delivers restaurant-quality results at home.

Cooking Method: Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 59.8

Dietary: Gluten-free

Description

This savory roasted chicken dish offers a perfect balance of tender meat and crisp skin, enhanced by the zesty tang of white wine vinegar and the earthy aroma of fresh rosemary. The simple marinade penetrates the flesh, ensuring every bite is flavorful and moist. Ideal for a hearty Sunday dinner or a special weeknight meal, it pairs beautifully with roasted root vegetables or simple mashed potatoes. The quick pan sauce made from the drippings adds an extra layer of richness and depth to the plate. Easy to prepare with pantry staples, this recipe delivers restaurant-quality results at home.

Ingredients

3 lbs Chicken, cut in half and well trimmed of fat
3/4 cup Chicken broth
1/3 cup White wine vinegar
2 tbsp Minced fresh rosemary
4 sprigs Fresh rosemary
1 tbsp Minced garlic
1/2 tsp Coarse salt
1/2 tsp Freshly milled ground pepper

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Place chicken halves on a roasting rack set inside a shallow baking pan, skin side up.
3
In a small bowl, combine white wine vinegar, minced garlic, and minced fresh rosemary.
4
Brush the vinegar mixture generously over the chicken skin.
5
Pour the chicken broth into the bottom of the roasting pan.
6
Roast in the preheated oven, basting with pan juices every 20 minutes, until the skin is nicely browned and crisp and the internal temperature reaches 165ÃÂ°F, about 1 hour.
7
Transfer chicken to a serving platter and cut each section in half between the breast and upper portion of the leg.
8
Cover the chicken loosely with foil to keep warm.
9
Spoon off excess fat from the roasting pan.
10
Add 2 tablespoons of cold water to the hot pan and place over high heat.
11
Scrape any browned fragments from the bottom of the pan with a wooden spoon.
12
Strain the pan juices into a bowl and season with salt and pepper to taste.
13
Spoon the pan juices over the chicken and garnish with fresh rosemary sprigs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Remove skin before serving if desired.

For a deeper flavor, let the chicken marinate in the vinegar mixture for 30 minutes before roasting.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.

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Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-with-vinegar-rosemary/