Balsamic Roasted Chicken Recipe

Would you like a delicious way to use a whole chicken to feed your family?

Or how about that perfect dish for inviting people over for supper?

I have JUST the thing- enjoy below!

Your Faithful Farmer,

Heidi

Balsamic Roasted Chicken

-Recipe adapted from the “Southern My Way” cookbook-

Ingredients

  • 1- whole Snyder Family Farm Chicken (approx. 4 pounds)

  • 1/2 tsp kosher salt

    -For Balsamic Sauce-

  • 3 TBSP balsamic vinegar

  • 3 TBSP chicken stock

  • 2 TBSP melted butter or Olive Oil

  • 1 TBSP fresh raw honey

  • 1 TBSP fresh chopped oregano

  • 2 TBSP fresh finely chopped rosemary

Directions

  1. Preheat oven to 500 degrees (Yes, I know that is hot!)

  2. Pat your Snyder Family Farm chicken dry and rub with the kosher salt.

  3. Butterfly the chicken by cutting (with kitchen shears/scissors) on either side of backbone and removing it. Saving the backbone for future chicken stock is a GREAT idea!

  4. Place chicken, breast side up, inside a well-oiled (we use beef tallow) 12 inch or larger cast iron skillet. If you do not have a cast iron skillet use can use a glass baking dish (again be sure to grease it well with tallow first).

  5. Tuck the wing tips by making a small cut with your scissors/shears into the skin between the leg quarter and breast.

  6. Combine sauce ingredients and brush or pour over chicken.

  7. Place on middle oven rack and roast for 15 minutes.

  8. Turn temp on oven down to 400 degrees and continue cooking for 20 - 25 minutes or until thickest part of breast temp reaches 165 degrees.

  9. Let meat rest for 15 minutes before cutting.

  10. Enjoy with a fresh salad or other favorite side!

*If you want to make this a 1 pan meal, simply add some quartered root vegetables, onions and whole garlic cloves to the pan prior to setting chicken in!

Jeremy SnyderComment