Rosemary Lemon Chicken

I've made a lot of roasted chicken and I think this one is the best yet. It is super flavorful and juicy and comes together in one pan!  This chicken is marinated in a flavorful blend of rosemary olive oil, Tuscan seasoning, and lemon white balsamic vinegar, then roasted over a bed of potatoes, shallots and lemons.

Ingredients

• 1 whole chicken, backbone removed
• 1 lemon, sliced
• 1/2 cup Rosemary Fused Extra Virgin Olive Oil
• 2 tablespoons Lemon Aged White Balsamic Vinegar
• 1 tablespoon Tuscan Seasoning
• 1 teaspoon salt
• 2 shallots, peeled and sliced
• 1 pound small potatoes, sliced in half
• 1/2 cup white wine
• 2 tablespoons butter
• 1/4 fresh parsley, chopped

Instructions

1. Heat the oven to 450 degrees
2. In a small bowl mix together the rosemary olive oil, lemon balsamic vinegar, Tuscan seasoning, and salt. Coat both sides of the chicken in the marinade.
3. In a large ovenproof skillet add the potatoes, flesh side down. Then layer with the shallots and lemons. Place the chicken, skin side up, in the skillet.
4. Transfer to the oven and roast for 30 minutes. Add the wine and butter to the pan and roast for another 15 minutes until cooked to an internal temperature of 160 degrees.  Remove from the oven and tent with foil for 10 minutes before slicing. Top with parsley and serve the chicken with potatoes, lemons, shallots and pan sauce.
   

Takes 1 hour

Serves 4