Balsamic Roasted Chicken

Instructions

FIRST Preheat oven to 500°F. Rinse chicken with water, pat dry, and rub with ½ teaspoon kosher salt. Butterfly chicken by removing the backbone with kitchen scissors and set aside. NEXT Place carrots, potatoes, and onion inside a 12-inch cast-iron skillet or glass baking dish (coat with cooking spray if using glass). Lay chicken on top of vegetables, breast side up, tucking wing tips. Combine sauce ingredients and pour over top of chicken. LAST Place skillet on middle rack of oven and roast for 15 minutes. Reduce temperature for 400°F and continue cooking for an additional 15 to 20 minutes or until a meat thermometer registers 165°F in the thickest part of breast. Let meat rest for 15 minutes before cutting.

Ingredients

• Chicken:
• 1 whole chicken, 3 ½ to 4 pounds
• ½ teaspoon kosher salt
• 4 carrots, sliced ¾ inch thick (about 2 cups)
• 1 pound small Yukon Gold potatoes, halved
• 1 large onion, quarterd
• Balsamic Sauce:
• 3 tablespoons balsamic vinegar
• 3 tablespoons chicken stock
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon fresh oregano, chopped
• 2 teaspoons fresh rosemary, chopped