Balsamic Roast Chicken+ How to make Balsamic Reduction
Serves: 4
  • 1 whole chicken (free run if possible)
  • 1 lb fingerling or new potatoes
  • 6-8 small fresh tomatoes, halved
  • 10 fresh basil leaves, finely chopped
  • 2 Tbs balsamic vinegar
  • 2 Tbs balsamic reduction
  • 2 garlic cloves, minced
  • 2 Tbs olive oil
  • 1 Tbs dijon mustard
  • ½ tsp sea salt
  • fresh cracked pepper to taste
  1. Preheat oven to 400F.
  2. In a roasting pan arrange chicken in the center, spread the potatoes around the chicken.
  3. In a small bowl, mix together the balsamic vinegar, reduction, olive oil, mustard, garlic, sea salt and pepper and half the basil. Pour over the chicken and potatoes evenly. Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175-180F ( cooking time depends on the size of your chicken- 1½ hours would be for a 3 lb. chicken)
  4. Place the tomatoes on a separate roasting pan and sprinkle with sea salt, roast the tomatoes for about an hour.
  5. Serve with extra fresh basil and balsamic reduction drizzled on top.
Recipe by Naked Cuisine at