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Ingredients - Pantry roast chicken:
- Prepare 1/4 cup for white balsamic vinegar
- Give 2 tbsp extra virgin olive oil
- Give 1 tbsp of honey
- Make ready 10 for chicken drumsticks, bone-in and skin-on
- You need 3 for large carrots, unpeeled and cut into 1/4 in diagonal slices
- Provide 12 for whole garlic cloves, unpeeled
- Make ready 1 large onion, sliced thickly
- Get 1 tbsp of Italian seasoning
- Make ready 1 small carton grape tomatoes
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Pantry roast chicken making process:
- Preheat your oven to 350 F.
- Ina large mixing bowl, whisk together the balsamic, olive oil and honey until thoroughly combined. Add the remaining ingredients except for the tomatoes, plus a large pinch of salt and several grinds of black pepper. Toss until everything's coated. Pour into a roasting tray and seal tightly with foil. Put in the oven and roast for 1 hour.
- Remove the foil and baste the chicken with whatever juices have come out. Add the tomatoes whole and put the tray back in the oven, uncovered. Turn the heat up to 425 F and roast 20 minutes or until the chicken is nicely browned. Serve with bread to soak up the juices.
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