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Everybody knows, nothing is better of a roasted chicken for a lunch with friends and family. Chicken is a versatile, simple, affordable meat that can be used in many ways. And it gives the best when you marinade it before putting it on the grill or in the oven. In Italy, is quite common to prepare roasted chicken for a Sunday lunch accompanied with some baked potatoes or a fresh salad. But what makes special this dish is the way we season and marinade it: we prefer rosemary, sage, and all the scents that the Mediterranean bush can provide. The marinate will help in making the chicken skin very crispy, leaving the meat tender and juicy.

And if we want to amaze our tablemates, we add some balsamic vinegar with truffle aroma. Can you smell the flavor?!?

Ingredients for 4 persons

1 whole small chicken (no more than 1 kg)

1 bottle of balsamic truffle vinegar by Acqualagna Tartufi

500 gr of new potatoes

1 garlic cloves

Extra virgin olive oil



Rosemary leaves

Sage leaves

Do the marinade. In al large bowl, pour the balsamic vinegar, some extra virgin olive oil, and the herbs. Add salt and freshly grounded pepper. Put the chicken in it, and leave it covered with a plastic film for at least four hours (turn it a couple of time). In this way, the meat will absorb all the scents from the herbs and the vinegar.

Cook the chicken. Trickle the chicken from the marinade and put it in a baking pan. Add the new potatoes and dress them with some olive oil and some rosemary leaves. Pre-heat the oven at 170°C and once it reaches the heat, let it cook for 1 hour, adding some tablespoon from the marinade.


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