Roast chicken with Balsamic vinegar and sage
This roast chicken is the kind of guest food you can prepare with your eyes closed, while sipping spritz and aperol. The chicken always turns out crispy on the outside and juicy within.
I first saw this roast chicken recipe in a cookbook by Michele Scicolone, and it immediately became a great favourite. It’s the kind of guest food you can prepare with your eyes closed, while sipping spritz and aperol. All it takes is 4 ingredients and a hot barbecue or oven. One hour later you’ll have a nicely tanned and surprisingly tasty chicken that is crispy on the outside and juicy within. A great accompaniment to chewy bread and spaghetti made from thinly cut pepper and zucchini strips that have been roasted on a hot frying pan for two minutes. And if there is any chicken left over by the end of the meal, you can always use it for Venetian chicken nuggets.