↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1 roasting chicken (6-7 lbs)
1/2 cup balsamic vinegar
1/4 cup water
1 tsp dried oregano leaves
3/4 tsp dried basil leaves
1 tsp salt
1/4 tsp coarsely ground black pepper or red pepper flakes
3 garlic cloves, pressed
Additional balsamic vinegar (optional)
Preheat oven to 350 degrees. Rinse chicken with cold water; pat dry with paper towels. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken.2.In large bowl, combine vinegar, water, oregano, basil, salt, black pepper and garlic. Place chicken in marinade; turn to coat completely. Place chicken, breast side up, in baker. Pour remaining marinade over chicken. Bake 45 minutes.
Begin basting chicken with pan juices every 15 minutes until thermometer registers 180 degrees in meaty part of thigh and juices run clear (approximately 1 hour, 30 minutes).Remove from oven; let rest 10 minutes. Carefully place chicken onto carving platter.
Pour pan juices into small bowl; skim fat from surface. If desired, add 1-2 tsp of additional vinegar to pan juices. Carve chicken and serve with pan juices, if desired. Serves 8
view more member recipes
SICILIAN ROAST CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1 roasting chicken (6-7 lbs)
1/2 cup balsamic vinegar
1/4 cup water
1 tsp dried oregano leaves
3/4 tsp dried basil leaves
1 tsp salt
1/4 tsp coarsely ground black pepper or red pepper flakes
3 garlic cloves, pressed
Additional balsamic vinegar (optional)
Preheat oven to 350 degrees. Rinse chicken with cold water; pat dry with paper towels. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken.2.In large bowl, combine vinegar, water, oregano, basil, salt, black pepper and garlic. Place chicken in marinade; turn to coat completely. Place chicken, breast side up, in baker. Pour remaining marinade over chicken. Bake 45 minutes.
Begin basting chicken with pan juices every 15 minutes until thermometer registers 180 degrees in meaty part of thigh and juices run clear (approximately 1 hour, 30 minutes).Remove from oven; let rest 10 minutes. Carefully place chicken onto carving platter.
Pour pan juices into small bowl; skim fat from surface. If desired, add 1-2 tsp of additional vinegar to pan juices. Carve chicken and serve with pan juices, if desired. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sicilian Chicken
by sgre52160
4 (6 oz) skinless, boneless chicken breast halves 1/2 tsp salt 1/2 tsp black pepper 1 tbsp olive oil 3 tbsp flour 1/2 cup dry white wine 1/2 cup sliced Sicilian olives 1/4 cup golden rai
by sgre52160
4 (6 oz) skinless, boneless chicken breast halves 1/2 tsp salt 1/2 tsp black pepper 1 tbsp olive oil 3 tbsp flour 1/2 cup dry white wine 1/2 cup sliced Sicilian olives 1/4 cup golden rai
Sicilian Red Devil Chicken
by sgre52160
1 lb fresh fresh boneless skinless chicken breast 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons olive oil 1 onion, peeled and chopped 3 garlic cloves, peeled and minced
by sgre52160
1 lb fresh fresh boneless skinless chicken breast 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons olive oil 1 onion, peeled and chopped 3 garlic cloves, peeled and minced
Spicy Sicilian Chicken
by sgre52160
8 oz linguine, cooked al dente and drained 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus mor
by sgre52160
8 oz linguine, cooked al dente and drained 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus mor
Catania-style Chicken With Sicilian Braised Vegetables
by sgre52160
1 chicken, 3-1/2 to 4 pounds Salt fresh rosemary marjoram (or oregano) garlic, chopped 1 nutmeg, to grate extra virgin olive oil scallions, use only the white ends, chopped 1 cup of orange j
by sgre52160
1 chicken, 3-1/2 to 4 pounds Salt fresh rosemary marjoram (or oregano) garlic, chopped 1 nutmeg, to grate extra virgin olive oil scallions, use only the white ends, chopped 1 cup of orange j
Sicilian Scampi
by sgre52160
6 pieces fan tail shrimp (uncooked) 1/8 cup olive oil 1 tablespoon onion, finely diced 1/2 teaspoon minced garlic 1/2 cup white wine (Chablis) 1 tablespoon flour (mix with 1 tablespoon water) 2
by sgre52160
6 pieces fan tail shrimp (uncooked) 1/8 cup olive oil 1 tablespoon onion, finely diced 1/2 teaspoon minced garlic 1/2 cup white wine (Chablis) 1 tablespoon flour (mix with 1 tablespoon water) 2
view more member recipes