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“When the aroma from this dish fills your house, your family will think you spent all day cooking.” But this elegant, Sunday-special entree, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3 ounces cooked chicken with 2 tablespoons onion sauce equals 182 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 275 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 4 lean meat.
Originally published as Balsamic Roast Chicken in Healthy Cooking August/September 2010, p50
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 30, 2013 by Michellefilliter
Chicken i used was only 2 lbs. I would have to adjust cooking times next time. Despite this the chicken turned out delicious. Can't wait to try it again. Highly recommend this recipe for everyone.
Reviewed on Feb. 24, 2013 by daberdo57
I made this for first time tonight. We just LOVE IT! So simple, not a lot of ingredients. Taste so yummy! I made it exactly with the exception I had a red bell pepper that needed using. So I added the bell pepper with the onion. Then about an hour before it was done, I added in some baking potatoes cut in half. Then half hour later I added some frozen, crinkle cut carrots. On using the wine or the broth, I did half and half. I will certainly make this again! Thanks for posting it!
Reviewed on Jan. 30, 2013 by ekatiakarpova
Wow! The cooked sauce reminds a lot apple sauce. So Tasty!
Reviewed on Aug. 01, 2012 by s_pants
I used Madeira wine instead of chicken broth or red wine because that is what I had on hand. Thought this was very flavorful especially with the onion sauce. Will definitely make again!
Reviewed on Jan. 26, 2012 by bethhubers
I made it for the first time tonight! It won't be my last time ether! I used chicken stock instead of the chicken broth. I baked it for 2 1/2 hours!
Reviewed on Jan. 19, 2012 by oldfuddie
never changed A thing it was Wonderful
Reviewed on Dec. 19, 2011 by ValerieMS
I prepared this for the first time yesterday. I used sweet onion in place of the red onion. Otherwise, I followed the recipe. My family loved it!
Reviewed on Oct. 04, 2011 by wmcrockett
I've made this many times and my family LOVES it every time!!!
Reviewed on Aug. 16, 2011 by anuki86
Since I tried this recipe It became a family favorite. Very delicious. Thanks for sharing:)
Reviewed on Apr. 28, 2011 by MommyLyon
Excellent! Perfect for my family
Reviewed on Mar. 12, 2011 by rhalpratt
I've made this recipe twice now & I must say it is one that we will make over & over.The first time I made it with the whole roasting chicken, it was fabulous, yummy, deslish, even though I didn't have the amount of onions it called for. Hubby loved it, kids loved it.Tonight I made it with boneless skinless breasts. I added a tiny bit of EVOO to the herb mixture before smearing it on the chicken that I punctured first so some of the herbs would go in the meat. They were moist & tender. I used a combo of 1/2 large yellow onion & 1 medium red onion, I didn't have wine or broth, so I sub'd apple juice.
I've made this recipe twice now & I must say it is one that we will make over & over.
The first time I made it with the whole roasting chicken, it was fabulous, yummy, deslish, even though I didn't have the amount of onions it called for. Hubby loved it, kids loved it.
Tonight I made it with boneless skinless breasts. I added a tiny bit of EVOO to the herb mixture before smearing it on the chicken that I punctured first so some of the herbs would go in the meat. They were moist & tender. I used a combo of 1/2 large yellow onion & 1 medium red onion, I didn't have wine or broth, so I sub'd apple juice.
Reviewed on Feb. 02, 2011 by Carol39110
I marinated mine overnight and the herb mix under the skin was fabulous.
Reviewed on Jan. 23, 2011 by cdh9380
Good easy recipe. If you want a crispier skin, adjust cooking time to 15 minutes on 450 degrees. Then lower to 350 degrees and cook 20 minutes per pound.
Reviewed on Nov. 07, 2010 by bouncygirl
this chicken was great it was so juicey and delicious the whole family loved it and its hard to find something they all like
Reviewed on Oct. 14, 2010 by JLGCdrama
Excellent as is!
Reviewed on Oct. 04, 2010 by stinson.whitney
Add some butter beneath the skin of the chicken on the breasts to get juicer white meat.
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