Roast Chicken with Balsamic Strawberries
This one pan dinner is great for a mid-week meal but stunning enough for entertaining.
Ingredients
1 whole chicken, cut into quarters
1 cup buttermilk
4 tsp salt
2 pints strawberries
1/4 cup balsamic vinegar
1 bag baby kale
pecorino or parmesan cheese, optional
Method
- Combine the chicken pieces, buttermilk and salt and let marinate at least one hour or up to 2 days
- Heat the oven to 425 F and place a large frying pan in the oven to preheat
- Remove the pan from the oven and place the chicken skin side down in the pan and return to the oven
- In 15 minutes remove the pan and flip the chicken skin side up
- Return to the oven and roast until cooked through
- Remove the pan from the oven and remove the chicken from the pan and let rest, lightly covered, while roasting the strawberries
- Put the pan on the burner over medium high heat
- Add the strawberries to the pan and quickly roast in the chicken drippings
- When the strawberries have gotten a bit of color, add the balsamic vinegar and toss to coat then remove from the heat
- Toss the baby kale with a glug of good olive oil, pinch of salt and grind of black pepper
- Divvy the chicken between four plates, top with a spoonful of balsamic strawberries and their liquid and a big handful of the dressed kale topped with shavings of cheese if using
