When it comes to comforting and soul-satisfying meals, few dishes can rival this deliciously rustic Italian roast chicken. This delightful culinary creation captures the essence of Italy’s charm, combining tender and succulent chicken with a burst of vibrant flavors. Elevating this dish to another level is the heavenly balsamic basil vinaigrette, adding a touch of tanginess and aromatic goodness that will leave your taste buds dancing with delight. So, let’s dive into this delightful recipe and discover how to create an Italian roast chicken with balsamic basil vinaigrette that will have everyone asking for seconds!
Suggested Accompaniments:
Italian roast chicken with balsamic basil vinaigrette pairs perfectly with a variety of side dishes. Consider serving it with roasted vegetables such as tomatoes, artichokes, onion, and crookneck squash (recipe to follow), or with a fresh garden salad dressed with the same vinaigrette used for the chicken. Crusty bread is a must to soak up any remaining vinaigrette and chicken juices!
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Italian Roasted Chicken with Balsamic Basil Vinaigrette
Description
This Italian roast chicken with balsamic basil vinaigrette is a celebration of flavors and textures. With the tender, succulent chicken as the centerpiece and the bright, tangy vinaigrette as the star, this dish is sure to impress your family and guests alike. Enjoy the simplicity and deliciousness of one of our favorite dishes, in the comfort of your own home! Buon appetito!
Ingredients
¼ cup olive oil
1/3 cup balsamic vinegar
1 lemon, zested and juiced
2 tablespoons honey
2–3 cloves garlic, minced
1 tablespoon hot sauce
2 teaspoons red pepper flakes
½ cup parmesan cheese, grated
¼ cup basil, chopped
1 3 ½ – 4 lb chicken, spatchcocked
Kosher salt and black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon fennel seeds, crushed with your fingers
3 tablespoons extra-virgin olive oil
Marinated mozzarella balls
½ bunch basil, chopped for serving
Instructions
Make the vinaigrette by whisking the olive oil, balsamic, lemon zest and juice, honey, garlic, hot sauce, red pepper flakes, parmesan, and basil together. Set aside.
Preheat oven to 425F. Place the salt and pepper, smoked paprika, garlic powder, onion powder, oregano, fennel, and olive oil in glass measuring container, and vigorously stir until it forms a rough paste. Place the chicken on a cutting board and pat it dry with paper towels. Rub the marinade all over the chicken, on both sides. Place the chicken in a cast iron pan or on a lined baking sheet and roast for 45 minutes or until the internal temperature is 160F.
When the chicken is done, remove and let it rest for 5 minutes to redistribute the juices. Carve the chicken into pieces and place them on a serving platter. Drizzle some of the balsamic basil vinaigrette over the roasted chicken and serve the remainder on the side as a dipping sauce. Sprinkle with chopped basil and serve with the marinated mozzarella on the side.
