Roasted chicken marylands all’aceto balsamico
- 4 chicken marylands
- 100ml balsamic vinegar
- 2 tablespoons white wine vinegar
- 100ml vegetable stock
- 1 clove garlic finely chopped
- 2 tablespoons (40ml) extra virgin olive oil
- 1 teaspoon Ariosto
- 1 tablespoon dried mixed herbs
- 2 tablespoons fresh mint finely chopped
- 1 sprig rosemary finely chopped
- 100g black olives (alternatively use green olives)
Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Place the chicken in a baking tray. To make the balsamic vinegar mixture, combine the balsamic vinegar, white wine vinegar, vegetable stock, garlic and extra virgin olive oil in a jug. Sprinkle the Ariosto, dried mixed herbs, mint and rosemary over the chicken marylands. Pour the balsamic vinegar mixture over the chicken. Use your hands to gently toss to evenly coat the chicken in the balsamic vinegar mixture and herbs. Top with the olives.
Tip: For a deeper balsamic vinegar flavour, allow the chicken to marinate in the fridge for 1 hour before baking.
Roast for 30 minutes, skin side down then remove from the oven.
Turn the chicken marylands and baste with pan juices. If the pan juices have evaporated, pour an extra 50ml balsamic vinegar and 50ml vegetable stock over the chicken. Return to the oven to cook, breast side up, for a further 30 minutes or until the chicken is golden and cooked through (the juices of the chicken should run clear when a skewer is inserted into the thigh). Serve immediately – Buon appetito.
