Chicken, Potato & Capsicum Tray Bake with Gold Label Balsamic Vinegar of Modena

A delicious and easy-to-prepare main meal featuring organic chicken, red potatoes, and capsicum, all roasted to perfection with herbs, white wine, and a generous spoonful of our Mazzetti l'Originale Gold Label Balsamic Vinegar of Modena. Perfect for a cozy dinner with a glass of Sangiovese.

Print Recipe

Time: 1 hr Level: Easy Serves: 8

Pairs Perfectly With

Gold Label Balsamic Vinegar of Modena

Tips from a Master

For an extra burst of flavor, marinate the butterflied chicken in the olive oil, white wine, herbs, and a bit of balsamic vinegar for at least 30 minutes before roasting. This will help infuse the chicken with even more deliciousness and ensure it's juicy and tender.

1 organic chicken butterflied

75 ml Extra Virgin Olive Oil

1/2 cup of dry white wine

herbs rosemary and thyme fresh or dry

Salt and freshly ground black pepper to season

2 small red onions peeled and cut in half

3-4 garlic cloves skin on bashed with a knife

4 medium red potatoes peeled and cut into thin wedges

2 small red capsicum cut into eights

1-2 tablespoons Mazzetti Balsamic Vinegar Gold Label

1 organic chicken butterflied

75 ml Extra Virgin Olive Oil

1/2 cup of dry white wine

herbs rosemary and thyme fresh or dry

Salt and freshly ground black pepper to season

2 small red onions peeled and cut in half

3-4 garlic cloves skin on bashed with a knife

4 medium red potatoes peeled and cut into thin wedges

2 small red capsicum cut into eights

1-2 tablespoons Mazzetti Balsamic Vinegar Gold Label

Step 1.

Heat up your conventional oven to 220C or 200C fan forced. Line an oven tray with baking paper.

Step 2.

Place the chicken onto a large roasting tray and season well with salt and pepper. Make sure to wash your hands thoroughly with soap and warm water straight after. Arrange the potatoes, capsicum and red onion around the chicken and underneath.

Step 3.

Scatter the herbs on top and around the chicken, add the white wine, oil, your balsamic vinegar. Season the vegetables with salt, avoid the chicken as we have already seasoned it. Roast for 45-50 minutes or until cooked through and golden brown on top and allow to rest at room temperature for 5-10 minutes before slicing.