For a better result, marinade chicken in the herbs and balsamic vinegar overnight.
1 Whole Chicken organic and free range (2 lbs)
Cut legs, wings, and breasts off and line the pan with these pieces.
(Save excess chicken bones to make chicken stock, if desired)
1/2 cup Balsamic vinegar
1 tbsp honey pinch of crushed red pepper pinch of salt
1 tbsp oregano 3 bay leaves 1 whole leek
1 cup cream or mascarpone
Parmiggiano cheese
1 tbsp honey pinch of crushed red pepper pinch of salt
1 tbsp oregano 3 bay leaves 1 whole leek
1 cup cream or mascarpone
Parmiggiano cheese
Chop one normal sized leek up and toss on top of chicken.
Really mix and massage the olive oil, salt, pepper, balsamic, honey, red peppers, leek and bay leaves into the chicken.
Cook at 180C (or 350F) for 20-30 minutes.
After taking the chicken out of the oven:
Mix the mascarpone and parmiggiano cheese on the baking tray with the chicken.
Place back in oven for 5 minutes to broil if you want it.