Recipe: Balsamico Roast Chicken and Potatoes

Balsamico Roast Chicken and Potatoes
rec.food.recipes/Dancer (2000)
Makes 6 to 8 servings

1/4 medium onion
4 slices (1 1/2 to 2 ounces) pancetta, chopped
3 large cloves garlic
5 tablespoons high-quality commercial balsamic vinegar
1/4 tightly packed cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried basil
Salt and freshly ground black pepper
1/4 teaspoon each dried oregano and marjoram
1/2 to 1 cup dry white wine
1 3 1/2- to 4-pound chicken
Parsley or fresh thyme for garnish
6 medium Yellow Finn, Yukon Gold, or red-skinned potatoes, scrubbed and cut into 2-inch chunks.

If times allows, season the chicken ahead and refrigerate it several hours or overnight. Preheat the oven to 400 F when ready to cook the chicken. Mince together, by hand or in a food processor, the onion, garlic, herbs (dried ones could be in here too), and pancetta. Then blend in 2 teaspoons of the balsamico, the oil, and salt and pepper to taste.

Cut out the chicken's backbone and open the chicken out flat, skin side up. With your palm, firmly press down the breast area to flatten. Stuff most of the herb mixture under the skin of the thigh, leg, and breast areas. Rub the rest all over the chicken. Place the bird skin side up on a large shallow pan (a broiler pan or half-sheet pan). Scatter the potatoes around it and sprinkle everything with salt and pepper.

Roast 20 minutes, then pour in 1/2 cup wine. Roast another 70 minutes, or until the thigh reaches about 1750F on an instant-reading thermometer. Baste the potatoes and chicken frequently with the pan juices, turning the potatoes often to brown evenly and prevent them from sticking. Add more wine if pan is dry. Turn over the chicken two thirds of the way through cooking for even browning. If after an hour of roasting, the chicken isn't browning, raise the heat to 500 F to finish cooking. (Or wait until it is done and run it under the broiler 5 minutes to crisp the skin.)

Let the chicken rest 5 to 10 minutes at room temperature, then present on a warmed platter along with the potatoes, sprinkling everything with the rest of the balsamic. Garnish with bouquets of parsley or fresh thyme.