Pantry roast chicken

Name: How to cook Pantry roast chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Pantry roast chicken

Watching the self-isolated hosts on Bon Appetit improvise recipes using pantry items inspired me to try something similar. In this case, a pack of chicken drumsticks combined with whatever ingredients I had on hand. The result was a deliciously rustic roast dinner that was both baby and wife approved.

Ingredient

Food ration :

5 servings

Cooking time :

1 hour 30 min

1/4 cup

white balsamic vinegar

2 tbsp

extra virgin olive oil

1 tbsp

honey

chicken drumsticks, bone-in and skin-on

large carrots, unpeeled and cut into 1/4 in diagonal slices

whole garlic cloves, unpeeled

large onion, sliced thickly

1 tbsp

Italian seasoning

small carton grape tomatoes

Cooking instructions

* Step 1

Preheat your oven to 350 F.

* Step 2

Ina large mixing bowl, whisk together the balsamic, olive oil and honey until thoroughly combined. Add the remaining ingredients except for the tomatoes, plus a large pinch of salt and several grinds of black pepper. Toss until everything's coated. Pour into a roasting tray and seal tightly with foil. Put in the oven and roast for 1 hour.

* Step 3

Remove the foil and baste the chicken with whatever juices have come out. Add the tomatoes whole and put the tray back in the oven, uncovered. Turn the heat up to 425 F and roast 20 minutes or until the chicken is nicely browned. Serve with bread to soak up the juices.

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