Roast Chicken and Potatoes with Balsamic-Black Pepper Sauce Recipe

Name: Roast Chicken and Potatoes with Balsamic-Black Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons olive oil; 3/4 cup chopped shallots; 1 tablespoon chopped fresh thyme or 1 teaspoon dried; 2 tablespoons all purpose flour; 3 1/2 cups chicken stock or canned low-salt chicken broth; 1 3/4 cups beef stock or canned beef broth; 2 1/2 tablespoons balsamic vinegar; 1/2 teaspoon ground black pepper; 2 pounds large red potatoes (about 6), each cut lengthwise into 1-inch wedges; 1 1/2 tablespoons chopped garlic; 1 tablespoon chopped fresh rosemary; 1 5- to 5 1/4-pound fryer chicken, halved lengthwise, backbone removed

Servings: persons

9 tablespoons olive oil
3/4 cup chopped shallots
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 tablespoons all purpose flour
3 1/2 cups chicken stock or canned low-salt chicken broth
1 3/4 cups beef stock or canned beef broth
2 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
2 pounds large red potatoes (about 6), each cut lengthwise into 1-inch wedges
1 1/2 tablespoons chopped garlic
1 tablespoon chopped fresh rosemary
1 5- to 5 1/4-pound fryer chicken, halved lengthwise, backbone removed

1
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
2
Add shallots and thyme and saute until shallots begin to brown, about 4 minutes.
3
Add flour and stir 1 minute.
4
Gradually whisk in both stocks.
5
Boil until liquid is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
6
Add vinegar and pepper.
7
(Sauce can be prepared 1 day ahead.
8
Cover and refrigerate.)
9
Position 1 rack in top third of oven and another in bottom third; preheat to 375F.
10
Toss potatoes, 1 tablespoon oil, garlic and rosemary in large bowl.
11
Arrange potato wedges, rounded side down, on large baking sheet.
12
Sprinkle with salt and pepper.
13
Set aside.
14
Season chicken lightly with salt and pepper.
15
Heat remaining 6 tablespoons oil in heavy large ovenproof skillet over medium-high heat.
16
Add chicken halves, skin side down; cook until very brown, about 15 minutes.
17
Using tongs, turn chicken over; cook 5 minutes longer.
18
Place potatoes on top oven rack and transfer skillet with chicken to bottom rack.
19
Roast potatoes and chicken until cooked through, about 45 minutes.
20
Rewarm sauce.
21
Cut each chicken half into 2 pieces.
22
Arrange chicken and potatoes on platter.
23
Serve with sauce.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 tablespoons olive oil, 3/4 cup chopped shallots, 1 tablespoon chopped fresh thyme or 1 teaspoon dried, 2 tablespoons all purpose flour, and more.

Yes, Roast Chicken and Potatoes with Balsamic-Black Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken and Potatoes with Balsamic-Black Pepper Sauce

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