Balsamic Roasted Chicken

• 12 cup balsamic vinaigrette
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon garlic powder
• 1 teaspoon rosemary (dried)
• 1 teaspoon salt and pepper
• 1 teaspoon seasoning salt
• 2 large garlic cloves
• 3 -5 large white potatoes

1. You will need a large baking dish or roasting pan.
2. Cut the chicken in half, lengthwise.
3. Take your hands and separate the skin from the meat, without ripping the skin.
4. Mix the vinaigrette and dried spices for your liquid marinade (you can marinate this for as long as you would like).
5. Pour the mixture under the skin of the chicken, save a little bit to pour onto the top of the chicken.
6. Arrange the potatoes around the sides of the chicken.
7. Sprinkle with salt and pepper and any other of the dry spices.
8. Cook for 30 minutes at 450F.
9. Reduce heat to 400F and cook for about an hour, or until the internal temperature reaches 170F.
10. Uncover and broil for 5-10 minutes or until the skin is browned and crispy.

balsamic vinaigrette, garlic, rosemary, salt, salt, garlic, white potatoes

Taken from www.food.com/recipe/balsamic-roasted-chicken-298590 (may not work)