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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

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