Instructions: November 1999. made with whole chicken breasts (double recipe). Cooking time was just about right, although the potatoes did not brown very much. Used Trader Joes balsamic vinegar. Might try a better grade next time. Used bacon, cooked to render most of the fat.

Quite good and very easy.

To make herb mixture: By hand or in food processor, mince together onion, garlic, herbs and pancetta. Blend in 2 teaspoons balsamic vinegar, oil, salt and pepper to taste.

To season chicken: Cut out chickens backbone. Open chicken flat, skin side up. (Note: You could ask butcher to do this step. Or you could roast bird whole. The cooking time will be different; check doneness with meat thermometer.) Using palm, firmly press down on breast area to flatten. Stuff most of herb mixture under skin of thigh, leg and breast areas. Rub remaining herb mixture over rest of chicken. Place bird skin side up on large shallow pan (a broiler pan or jellyroll pan). Season chicken in refrigerator for several hours or overnight if possible.

To roast chicken: Preheat oven to 400 degrees. Scatter potatoes around chicken. Sprinkle potatoes and chicken with salt and pepper. Roast for 20 minutes. Add 1/2 cup wine. Roast for 70 minutes, or until thigh reaches about 175 degrees on instant-read thermometer. (Note: Baste potatoes and chicken frequently with pan juices, turning potatoes often to brown evenly and prevent them from sticking. Add more wine if the pan is dry. Turn over chicken two-thirds of the way through cooking for even browning.) If after 60 minutes, chicken isnt browning, raise heat to 500 degrees to finish cooking. (Or wait until it is done and run it under the broiler for 5 minutes to crisp skin.)

To serve: Let chicken rest for 5 to 10 minutes at room temperature. Present on warmed platter along with potatoes, sprinkling everything with remaining balsamic. Garnish with bouquets of parsley or fresh thyme.

SHOPPING TIP: Commercial balsamic vinegars, suitable for sauces, salads and marinades, can be enriched with a generous pinch of dark brown sugar per tablespoon of vinegar. Some brands that Kasper prefers are Malpighi, Cavalli, Giusti, La Casa del Balsamico, Due Frati, La Vecchia Dispensa and Manicardi.

Precious artisan-made balsamic vinegars are drizzled over finished dishes in small amounts. Look for the word "tradizionale" on the label, she advises, and for these brands: Biancardi, Carandini, Cavalli, Delizia Estense, Leonardi, Malpighi and Pedroni.

Description: ""Do try this dish," Kasper says, "its one of those easy, one-pan dinners youll make again and again." Makes 4 or 5 servings."

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