Roast Chicken With Balsamic, Raisin, and Pine Nut Sauce
Serves 4| Hands-On Time: | Total Time:
- Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss 1/2 teaspoon salt into the cavity.
- Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
- Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.
- Place the pan containing the drippings over medium heat. Add the vinegar and broth and cook, stirring and scraping the bottom of the pan, for 2 minutes. Remove from heat. Strain the sauce, if desired. Stir in the pine nuts, raisins, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the butter and tilt the pan to swirl until it melts. Spoon the sauce over the carved chicken.
- Per Serving
- Calories 703
- Fat 52g
- Sat Fat 15g
- Cholesterol 224mg
- Sodium 639mg
- Carbohydrate 5g
- Fiber 0g
- Sugar 4g
- Protein 51g
What does this mean? See Nutrition 101 .
To toast nuts, brown them in a dry skillet over medium heat, stirring frequently, for 2 to 3 minutes.