ROAST BALSAMIC CHICKEN
ROAST BALSAMIC CHICKEN
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Ready In: 1 hour 55 minutes
Accommodates: PHASE 1
The flavors of this dish is a solid win. The tender baked then pulled chicken pairs beautifully with the bold flavor of the reduced balsamic sauce.
INGREDIENTS
DIRECTIONS
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Ready In: 1 hour 55 minutes
Accommodates: PHASE 1
The flavors of this dish is a solid win. The tender baked then pulled chicken pairs beautifully with the bold flavor of the reduced balsamic sauce.
INGREDIENTS
- 1- 5 lb whole chicken
- 3 Tbsp balsamic vinegar
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1 Tbsp dijon mustard
- 2 cloves garlic
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup broth or water
DIRECTIONS
- Preheat your oven for 350 degrees.
- Move the oven rack to the second to lowest position.
- Rinse the chicken inside and out, and pat dry. Place in a 9 x 13 glass baking dish breast-side down.
- In a small blender combine the vinegars, oil, mustard, garlic and spices until smooth. Pour and massage over the whole chicken being sure to cover all parts. Pour 1/3 cup of broth into the bottom of the baking dish.
- Place in the oven and bake for 90 minutes basting with pan drippings every 30 minutes.
- Once the chicken is cooked through pull the meat away and shred. Place the shredded chicken in a large skillet along with the drippings and heat over medium-high. Cook the chicken in the sauce, tossing until the sauce is reduced, about 7 minutes. Remove from heat and serve.