Balsamic Roasted Chicken


Preparation info

  • Serves


    • Difficulty


Appears in

Modern Mediterranean

Modern Mediterranean

By Melia Marden

Published 2013

  • About

We’ve had this roasted chicken on the menu at the restaurant since we first opened for dinner, and I always end up eating it at my personal staff meal. Intuitively, I would think that soaking chicken in a vat of vinegar would make it too sour, but the balsamic soaks into the skin in such a way that it becomes sweet and crisp when cooked. The pan juices are infused with thyme and a rich balsamic flavor that makes a simple, delicious sauce when reduced.