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Balsamic Roast Chicken

 Balsamic Roast Chicken
“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
12 ServingsPrep: 20 min. Bake: 2-1/4 hours + standing


  • 1 roasting chicken (6 to 7 pounds)
  • 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
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1/2 cup balsamic vinegar


  • Pat chicken dry. In a small bowl, combine the rosemary, garlic, salt
  • and pepper; rub under skin of chicken. Place onions in a shallow
  • roasting pan; top with chicken. Combine wine and balsamic vinegar;
  • pour over chicken.
  • Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat
  • thermometer reads 180°, basting occasionally with pan juices.
  • (Cover loosely with foil if chicken browns too quickly.)
  • Let stand for 15 minutes before carving. Remove and discard skin
  • before serving. Pour onion sauce into a small bowl; skim fat. Serve
  • with chicken.
  • Yield: 12 servings (1-1/2 cups onion sauce).

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Balsamic Roast Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.