Ingredients
1
roaster chicken about 4-5 lb 1
2
tbsp Herb & garlic infused olive oil (Olive oil left overnight with chopped garlic, red pepper flakes, fresh chopped cilantro & fresh chopped flat leaf parsley
Sea salt and freshly ground black pepper
Dried spices (either Thai or your favourite chicken spices)
1
small Spanish onion roughly chopped
1
tbsp chopped fresh parsley leaves, lemon slices (for garnish)
Directions
1.
Mix the balsamic vinegar, mustard, herb infused olive oil, pinch of salt, and pepper in small bowl to blend. Season cavity with the sea salt, fresh ground pepper, insert roughly chopped onion and lemon. Using your fingers, gently separate the skin from the meat of the breast, rub the balsamic mixture on the meat underneath the skin. Truss the bird.
2.
Rub the balsamic/mustard mixture all over bird, sprinkle with the salt & pepper, and any other dried chicken spices that you have on hand (my favourite is a Thai inspired blend of herbs - http://tinyurl.com/p32mon)
3.
Preheat the oven to 450 degrees F. Transfer the pan to the preheated oven and roast until the skin is golden brown, about 1 hour. After 1 hour, cover the bird with foil and cook an additional 10-15 minutes (the balsamic dressing makes it quite dark, so covering will keep it from burning the skin). Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest about 10 minutes. Drizzle the pan drippings over the chicken, garnish and serve.
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