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1
Preheat oven to 375 degrees F.
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2
In a small bowl, whisk together the balsamic, olive oil, minced garlic and honey.
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3
Season generously with salt and fresh ground pepper.
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4
(Dont be shy with the salt, peeps.)
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5
Set aside briefly while you prepare the chicken.
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6
Rinse chicken with cold water, making sure that the cavity is empty and clean, and pat it dry.
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7
Place the lemon quarters, smashed garlic cloves and the basil (reserving 3-4 leaves to place under the skin) into the cavity.
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8
Use your fingers to carefully separate the chicken skin from the breasts, being careful not to rip the skin.
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9
This is not that hard, I promise.
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10
Pour 1 1/2 tablespoons of the balsamic dressing under the skin and rub it over the breasts.
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11
Arrange a few basil leaves under the skin as well.
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12
Place the chicken in a roasting pan or a cast iron skillet and pour 2/3 of the remaining dressing over the chicken.
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13
Use your hands to rub it all over the chickens skin.
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14
(Kinda messy and gross, but necessary.)
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15
Turn the chicken on its side and transfer it to the oven.
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16
Roast the chicken for 20 minutes.
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17
Carefully turn the chicken onto its other side (I recommend using tongs for this), baste it with some of its juices, and roast for another 20 minutes.
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18
While the chicken is in the oven, place the tomatoes, mushrooms and onions in a large bowl and add the remaining dressing.
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19
Toss to coat and set aside.
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20
Turn the chicken breast side up and baste it with some more juice.
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21
Surround the chicken with the tomatoes, mushrooms and onions and tent loosely with foil.
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22
(This chicken tends to darken quickly thanks to the balsamic.)
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23
Return to the oven and roast for another 20 minutes.
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24
Remove the foil and roast for another 15 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F. Remove the chicken from the pan and let it rest for 20 minutes before carving.
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25
While the beautiful balsamic chicken is resting, place the pan with the vegetables and juices over medium-high heat and simmer until the liquid is reduced and thickened slightly, about 10 minutes.
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26
Serve chicken warm topped with tomatoes, mushrooms and onions.
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27
I like to serve mine over some fresh arugula.
