Roasted Balsamic Chicken

Instructions

1. Combine marinade ingredients in a small bowl or a freezer bag. Set aside.
2. Remove neck and giblets from the cavity of the chicken if they are included. Flip the chicken so the breast side is down. Using kitchen scissors, cut along one side of the backbone of the chicken. Repeat on the other side of the backbone. Remove and discard the backbone (or freeze for adding to broth or stock).
3. Flip the chicken over and use a large knife to cut between the breast bones and cut the chicken into two halves.
4. Place the chicken and marinade in a bowl or freezer bag. Gently lift the skin of the breasts with your fingers to allow the marinade to get under the skin too (optional). Place the bag or bowl in the refrigerator for at least 30 minutes or up to 3 hours, turning occasionally.
5. Preheat the oven to 425°F. Toss potatoes, carrots, and onions with olive oil and seasonings in a bowl.
6. Remove the chicken from the marinade (discard the marinade) and fold the wing tips under the chicken by bending them back and tucking them under.
7. Place the chicken halves bone side down on a large rimmed baking sheet. Arrange the vegetables (except brussels sprouts) around the chicken.
8. Roast the chicken for 25 minutes. Add the brussels sprouts to the pan and continue roasting an additional 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
9. Remove from the oven and rest at least 10 minutes before cutting.