Balsamic Roast Chicken Recipe
Balsamic Roast Chicken Recipe photo by Taste of Home
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Balsamic Roast Chicken Recipe

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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 roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 12 servings


  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 medium red onions, chopped
  • 1 roasting chicken (6 to 7 pounds)
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1/2 cup balsamic vinegar

Nutritional Facts

3 ounces cooked chicken (skin removed) with 2 tablespoons sauce: 182 calories, 7g fat (2g saturated fat), 77mg cholesterol, 275mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 4 lean meat.


  1. Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.
  2. Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together.
  3. Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
  4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce. Yield: 12 servings (1-1/2 cups onion sauce).
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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Ashaline User ID: 1186991 265519
Reviewed May. 4, 2017

"This is a favorite at my house. I make it often. The chickens are so economical and the flavor is very special and tasty."

gina.kapfhamer User ID: 8717427 260872
Reviewed Feb. 6, 2017

"A classic dinner, great for any holiday especially!"

luvdemgrits User ID: 8486223 260122
Reviewed Jan. 23, 2017

"Very good.. I used chicken broth..

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justmbeth User ID: 1196484 260043
Reviewed Jan. 21, 2017

"Moist and tasty! Made as-is and would not recommend any changes."

parksville User ID: 1598935 225919
Reviewed May. 5, 2015

"I used a 4-1/2 lb chicken and made it as is except for cooking it in an oven bag. It came out very moist and was done in 1-3/4 hours. The next time I would cut back on the balsamic vinegar a bit and not use so much red onion. I thickened the sauce w/ cornstarch and added more low sodium chicken broth. It was tastier the next day and I would make again."

Gramma Amy User ID: 6989823 113724
Reviewed Oct. 13, 2014

"Very tasty. The balsamic gives the broth a wonderful flavor, and the chicken was moist. I chose to add potatoes and carrots to the broth, around the chicken in the roasting pan. Turned out great... meal & sides all in one pot."

nolagyrl User ID: 4849313 192782
Reviewed Jan. 1, 2014

"Delicious. I used brandy (because that was all I had) with the balsamic vinegar and it was wonderful. I think a hearty Burgundy would be even better. Have added to my "Company's Coming" cookbook."

Hannah0418 User ID: 1795891 130672
Reviewed Dec. 30, 2013

"AMAZING! Turned out beautifully . Very tasty ."

Rainey18 User ID: 6360556 192573
Reviewed Aug. 12, 2013

"This roast chicken is the best we had ever eaten. The chicken is very tasty and the onion gravy is so delish. my families can't stop raving about it. Thank you Tracy for sharing it."

joycerm53 User ID: 703299 130669
Reviewed Aug. 4, 2013

"This is the best and is so easy! A new family favorite. Made exactly as written and everyone loved it!"

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