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Showing posts from June, 2019

Balsamic Roasted Chicken

This is a variant of my  Dutch Oven Balsamic Chicken Thighs recipe, but this one just uses a whole chicken. Ingredients  1 C. balsamic vinegar 1/4 C honey 3 tbsp. whole-grain mustard 6 cloves garlic, minced Salt Freshly ground black pepper 2 Tbsp. Herbs de Provence 1/4 cup extra-virgin olive oil 1 shallot, chopped 1 whole chicken 1lb Brussels sprouts cut in half Baguette of French Bread Preparation Marinade In a large bowl, combine everything except the chicken and Brussels Sprouts. Whisk until combined. Cook the chicken Preheat oven to 350 degrees. Put a little bit of the marinade in the bottom of a 4.5 Qt Dutch Oven (Mickey Mouse edition of Le Creuset is optional)  Add the chicken and Brussel Sprouts and cover with the marinade. Cook for 1 hr and 15 min. (should be at 165F internal temp). Serve chicken and vegetables with pan drippings and a crunchy French Bread